Banh Mi
Ingredients Chicken and Marinade 0.5 cup fish sauce 0.5 cup lime juice 0.3 cup white sugar 4-5 cloves garlic minced 1 diced jalapeno (with seeds) 1.5 tsp salt or more to taste 1.3 lb chicken breasts or thighs, cut thin into 0.25 x 0.25 x 1.5 in. slivers Pickled Veggies 0.5 cup hot water 0.3 cup white sugar (or any) 0.3 cup rice vinegar (or white wine vinegar works in a pinch) 1 tsp salt 0.5 tsp crushed red pepper 2 carrots sliced thin in rounds 2 radishes sliced in this rounds as well For Sandwiches 6 hoagies or bagettes sliced or whichever sandwich bread you can find that is workable Mayo (lather inside) 1 cucumber sliced thin into rounds 1.5 cups cilantro leaves NOT chopped 1 sliced jalapeno Instructions For the chicken, mix all the ingredients well and let marinate in the fridge for at least 2 hours. More is OK. Same for the pickeled veggies. Mix together in a bowl, stir well and let sit in the fridge for at least an hour. Cook the chicken on the pan searing the sides and cooking all the way through. Set aside. Toast the sandwich bread/hoagies/rolls. Serve. Bread -> lather mayo -> chicken layer -> pickled veggies -> handful of cilantro to taste -> Jalapeno/cucumber slices. It is nice to spoon a little of the pickled sauce on top to taste.