Vietnamese Sandwich

Vietnamese-style
Serves 4
Ingredients
  • 2 medium carrots (julienned)
  • 1 cup daikon radish (julienned) or bamboo shoots
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 4 tablespoons vegetable oil (divided)
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 2 shallots (peeled)
  • 3 cloves garlic
  • 2 stalks fresh lemongrass (cut into pieces)
  • 2 teaspoons lime zest
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha
  • 1 tablespoon lime juice
  • 1 baguette (cut into 4 equal pieces, each cut in half)
  • 1 jalapeno (de-seeded and thinly sliced)
  • 1 cup cilantro
Directions
  1. Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
  2. Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
  3. Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
  4. Combine the mayonnaise, Sriracha, and lime juice.
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