Chicken Banh Mi

Instructions

1. Marinate the chicken
   In a large bowl, combine 2 tablespoons fish sauce, soy sauce, 2 tablespoons brown sugar, minced garlic, and grated ginger. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Prepare the pickled vegetables
   In a medium bowl, combine the julienned carrot, daikon radish, remaining 1 tablespoon brown sugar, remaining 1 tablespoon fish sauce, and rice vinegar. Mix well and let sit at room temperature for at least 30 minutes, stirring occasionally.
3. Cook the chicken
   Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly against the grain.
4. Toast the bread
   While the chicken is resting, lightly toast the baguettes or rolls in a 350°F (175°C) oven for about 5 minutes, until just crisp on the outside but still soft inside.
5. Prepare the mayo spread
   In a small bowl, mix the mayonnaise with a few slices of jalapeño (minced) for a spicy kick. Spread the mayo on both sides of the toasted bread.
6. Assemble the sandwiches
   Layer the sliced chicken on the bottom half of each baguette. Top with drained pickled vegetables, cucumber slices, jalapeño slices, and cilantro leaves. Close the sandwiches and press gently.