A delightful twist on the classic Vietnamese Banh Mi sandwich, featuring marinated chicken and fresh, tangy vegetables.
Combine the soy sauce, fish sauce, and minced garlic in a bowl. Add the chicken breasts and let them marinate for at least 2 hours in the refrigerator.
Marinating the chicken overnight will enhance its flavor.
Sprinkle the julienned carrot and daikon radish with salt and sugar. Let them sit for 5 minutes, then rinse and drain.
This step softens the vegetables while retaining their crunch.
Mix the rice vinegar and water in a jar. Add the prepared vegetables and let them pickle for at least 1 hour.
For a stronger flavor, pickle the vegetables overnight.
Grill the marinated chicken until fully cooked, then slice it into thin strips.
Ensure the chicken is cooked to an internal temperature of 165°F.
Lightly toast the baguettes. Spread mayonnaise on each side, then layer with pickled vegetables, cucumber slices, cilantro, and grilled chicken.
Serve immediately for the best texture and flavor.
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