Banh Mi Vietnamese Sub

This is my version of the popular Banh-Mi Vietnamese sub. There is a food truck which is quite often downtown Edmonton "Nhon Hoa" which got me hooked. 

   
              
Yield: 4 servings

Substitute rotisserie chicken with a splash of soy and a squeeze of lime) for an even speedier dish or leftover Chicken Satay (recipe is on sistersluv2cook blog) which is what I used.

Ingredients

Chicken and marinade:

2 tablespoons fresh lime juice
2 tablespoons brown sugar
4 teaspoons Asian fish sauce
1 tablespoons vegetable oil
2 teaspoons soy sauce
2 garlic cloves, roughly chopped
1/2 teaspoon coarsely ground black pepper
1 ½ lbs. (1 kilogram) boneless skinless chicken thighs, trimmed

Quick Pickled Carrots:

5 tablespoons rice vinegar
¼ cup sugar
¼ teaspoon coarse salt
2 cups shredded carrots

Sriracha Mayonnaise:
⅓ cup mayonnaise
2 teaspoons Sriracha (or to taste)

Splash of lime (optional)

Assembly:
2 (12-inch long) light, crisp French baguettes
1/2 seedless cucumber, thinly sliced in 3-inch spears
1-2 jalapeno peppers, thinly sliced
1/2 cup cilantro (fresh)

Instructions:
To prepare chicken marinade, combine lime juice, brown sugar, fish sauce, oil, soy sauce, garlic and pepper in a zip-top plastic bag. Add chicken. Seal bag and turn to coat chicken well. Refrigerate 2 hours, turning once.

To prepare carrots, combine vinegar, sugar and salt in a wide, shallow bowl. Stir until sugar dissolves. Add carrots. Toss well and set aside at least 1 hour.

In small bowl, whisk together mayonnaise and Sriracha. Cover and place in refrigerator until ready to use.

Preheat bbq or grill pan to medium heat. Remove chicken from marinade, and grill until thoroughly cooked, 4 to 5 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Drain carrots.

Preheat oven to 425 degrees. Slice baguettes lengthwise and bake, cut sides up, 2 minutes, until just warm and lightly crisp. Spread mayonnaise mixture over cut sides of baguettes. Slice chicken and arrange over bottom halves of baguettes. Top with carrots, cucumber and jalapenos. Sprinkle cilantro sprigs on top. Close sandwiches and slice in half.

Link to Recipe: Banh Mi Vietnamese Sub

Grate of thinly slice carrots

Combine vinegar, salt and sugar

Toss well

Thinly slice jalapeno (remove seeds)

Thinly slice 1/2 and English cucumber

Combine mayo and sriracha

Mix well

Wash cilantro

I used left over Satay Chicken but you can also substitute rotisserie chicken.

Assemble your sandwich