Bánh mì with lemongrass chicken

Ingredients

• 4 small crisp baguettes, or 2 large baguettes cut in half
• 500 g boneless skinless chicken thighs, thinly sliced
• 2 lemongrass stalks, tender pale part only, very finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp neutral oil
• 150 g carrot, cut into fine matchsticks
• 150 g daikon or mild white radish, cut into fine matchsticks
• 80 ml rice vinegar
• 80 ml warm water
• 2 tbsp sugar and 1/2 tsp salt for the pickles
• 1/2 cucumber, cut into thin strips
• 4 tbsp mayonnaise
• 1 bunch coriander
• 1 red chilli, thinly sliced, optional

Method

1. Mix the carrot and daikon with the rice vinegar, warm water, sugar and salt. Leave for at least 20 minutes, then drain.
2. Mix the chicken with lemongrass, garlic, fish sauce, soy sauce, sugar and oil. Marinate for 15 minutes while the pickles rest.
3. Heat a large frying pan over high heat. Cook the chicken in two batches for 5–7 minutes each, until browned and cooked through.
4. Split the baguettes and warm them briefly in the oven or a dry pan until crisp. Spread the inside lightly with mayonnaise.
5. Fill with cucumber, drained pickles, chicken, coriander and chilli if using. Serve immediately.

Tips and variations

• For a vegetarian version, use 400 g firm tofu and replace fish sauce with light soy sauce plus a squeeze of lime.
• The pickles can be prepared a day ahead.
• The bread should be crisp outside but still light inside.