Vibrant Vietnamese Lemongrass Chicken Bánh Mì for Lunch

Ingredients

• 1 pounds chicken breast, thinly sliced
• 2 tablespoons lemongrass, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon black pepper, freshly ground
• 4 pieces baguette, split
• 1 cup cucumber, sliced
• 1 cup carrot, julienned
• 1 cup cilantro, chopped
• 1 cup mayonnaise
• 2 tablespoons rice vinegar

• 1 cup daikon radish, julienned
• 1 cup sugar
• 1 cup rice vinegar
• 1 teaspoon salt

Method

1. 01
   In a bowl, combine minced lemongrass, fish sauce, soy sauce, sugar, and black pepper. Add the thinly sliced chicken breast and marinate for at least 20 minutes.
2. 02
   In a separate bowl, mix the julienned daikon radish with sugar, rice vinegar, and salt. Set aside to pickle for at least 15 minutes.
3. 03
   Heat a grill pan over medium-high heat. Grill the marinated chicken until cooked through, about 4-5 minutes per side. Remove from heat and let rest before slicing.
4. 04
   In a small bowl, combine mayonnaise with rice vinegar for a tangy spread.
5. 05
   To assemble the bánh mì, spread the mayonnaise mixture on the inside of the split baguettes.
6. 06
   Layer the grilled chicken slices, pickled daikon, cucumber slices, julienned carrot, and cilantro inside the baguette.
7. 07
   Close the sandwich and serve immediately, enjoying the vibrant flavors of this classic Vietnamese dish.