A delightful twist on the classic Banh Mi, this recipe features grilled chicken and pickled vegetables in a toasted baguette.
Combine the fish sauce, lime juice, sugar, minced garlic, and salt in a baking dish.
Mix the marinade ingredients thoroughly to ensure the chicken absorbs the flavors evenly.
Add the chicken breasts to the marinade, cover, and refrigerate for at least 1 hour.
For deeper flavor, let the chicken marinate overnight.
In a bowl, mix warm water, rice vinegar, sugar, and salt until dissolved.
Ensure the sugar and salt are fully dissolved for a balanced pickling solution.
Add the julienned carrots and daikon radish to the pickling liquid and refrigerate for at least 30 minutes.
The longer the vegetables pickle, the more flavorful they become.
Preheat the grill to medium heat and cook the chicken for about 5 minutes on each side.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Slice the baguettes in half and lightly toast them on the grill.
Keep an eye on the baguettes to prevent burning.
Spread mayonnaise on the inside of each baguette.
Use a generous amount of mayonnaise for a creamy texture.
Layer the sliced grilled chicken, pickled vegetables, cucumber slices, and fresh cilantro inside the baguettes.
Arrange the ingredients neatly for an appealing presentation.
Serve the sandwiches immediately and enjoy.
Pair with a refreshing drink like iced tea or lemonade for a complete meal.
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