A homemade version of the ever so popular Bánh Mì sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots, daikon radish, cucumbers, and topped with sliced jalapenos and cilantro. It is to DIE for!

PICKLED VEGETABLES:

• 1/2 cup water
  
• 1/2 cup rice vinegar
  
• 1/2 cup granulated sugar
  
• 2 teaspoons salt
  
• 6 ounces daikon, thinly sliced (about 1/4 inch thick)
  
• 6 ounces carrots, thinly sliced (about 1/4 inch thick)
  
• 4 ounces cucumbers, thinly sliced (about 1/4 inch thick)

CHICKEN:

• 1 lb. boneless skinless chicken breast
  
• 3 cloves garlic, grated or minced
  
• 2 tablespoons fish sauce
  
• 2 tablespoons low sodium soy sauce
  
• 1 tablespoon sugar
  
• 1 tablespoon mayo (plus more for spreading)
  
• 1/2 teaspoon lime zest
  
• 1-2 teaspoons sriracha (optional)

SERVING:

• 4-5 vietnamese bread rolls or french baguettes
  
• sliced jalapeños
  
• cilantro

PICKLED VEGETABLES:
Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.


CHICKEN:
Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or outdoor grill until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to cool for 5 minutes before slicing.


ASSEMBLE BANH MI:
Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.