Vietnamese Grilled Chicken Banh Mi

Instructions

1. Prepare the marinade
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, and vegetable oil. Stir until the sugar dissolves. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and massage to ensure even coating. Refrigerate for at least 30 minutes, preferably 2-4 hours.
2. Make the pickled vegetables
   In a bowl, combine the julienned carrots and daikon radish with rice vinegar and 1 teaspoon of sugar. Toss well and let sit for at least 30 minutes, stirring occasionally. The vegetables should become slightly soft and tangy.
3. Grill the chicken
   Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side until fully cooked (internal temperature of 165°F/74°C). Let the chicken rest for 5 minutes before slicing into thin strips across the grain.
4. Prepare the baguettes
   While the chicken is resting, lightly toast the split baguettes until just crisp on the outside but still soft on the inside. Spread a generous layer of mayonnaise on both sides of each baguette.
5. Assemble the sandwiches
   Layer the sliced grilled chicken onto the bottom half of each baguette. Top with cucumber slices, pickled carrots and daikon, cilantro leaves, and jalapeño slices if using. Press the top half of the baguette firmly to compact the fillings.
6. Serve
   Cut each sandwich in half diagonally and serve immediately while the bread is still crisp and the chicken is warm. Wrap in parchment paper for an authentic street food presentation.