Ingredients
(1–2 sandwiches)
Marinated chicken
1 tbsp olive oil
2 tbsp fish sauce
Juice of ½ lime
½ tsp lime zest
1 garlic clove, minced
½ tsp fresh ginger, minced
Freshly ground black pepper
1 boneless skinless chicken breast or thigh
Quick pickled vegetables
½ cup julienned carrot
½ cup julienned daikon
½ cup rice vinegar
½ cup hot water
1 tbsp sugar
½ tsp salt
For the sandwich
1 Vietnamese baguette or small crusty baguette
¼–½ cup pickled carrots and daikon
3–4 cucumber slices
Fresh cilantro sprigs
Fresh scallions
1–2 thin slices jalapeño (optional but recommended)
1 tbsp hoisin sauce (optional)
1–2 tsp mayonnaise
Method
1. Marinate the chicken.
In a small bowl, whisk together olive oil, fish sauce, lime juice, lime zest, garlic, ginger, and black pepper. Add the chicken and coat evenly. Let marinate for 45 minutes to an hour.
2. Prepare the pickled vegetables.
In a bowl, combine rice vinegar, hot water, sugar, and salt and stir until dissolved. Add the julienned carrot and daikon and let sit for at least 20 minutes, until lightly pickled.
3. Cook the chicken.
Heat a skillet or grill pan over medium-high heat. Cook the chicken 4–6 minutes per side, until cooked through and lightly caramelized. Remove from heat, let rest for 5 minutes, then slice thinly.
4. Prepare the bread.
Slice the baguette lengthwise, leaving one side hinged. Lightly toast if desired.
5. Assemble the sandwich.
Spread mayonnaise on one side of the bread and hoisin sauce on the other if using. Layer sliced chicken, pickled carrots and daikon, cucumber slices, cilantro, scallions, and jalapeño.
6. Serve.
Close the sandwich and serve immediately while the bread is crisp and the fillings are fresh.
