Spicy Lemongrass Chicken Banh Mi

1. 1

   Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.

2. 2

   Sauce: Combine all sauce ingredients to mix. Set aside.

3. 3

   Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil.

4. 4

   Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula and continue to cook until the sauce thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing.

5. 5

   Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.

* Per serving · 4 servings · Values may vary.