- 1 cup asian fish sauce
- 1 cup fresh lime juice
- 1/2 cup sugar
- 8 garlic cloves (minced)
- 4 thai chiles (thinly sliced)
- 1 tablespoon kosher salt
- 8 skinless boneless chicken breast halves (3 1/2 pounds)
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 pinch crushed red pepper
- 3 large carrots (julienned)
- 1/4 pound daikon radish (julienned)
- Banh Mi
- 4 baguettes (8-inch)
- 1/4 cup mayonnaise
- 1 cucumber (thinly sliced lengthwise)
- 10 cilantro sprigs (large)
- 1 jalapeño (thinly sliced)
- Sriracha (to taste)
- In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles and salt. Put the chicken in a resealable plastic bag. Seal the bag and refrigerate the chicken for 3 hours.
- In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.
- Light a grill. Grill the chicken over moderate heat until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.
- Mix 1/4 cup of mayonnaise with sriracha to taste.
- Spread the cut sides of the baguettes with the sriracha mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve.