Vietnamese Lemongrass Chicken Banh Mi

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 cup carrot, julienned
• 1 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tbsp white sugar
• 1/2 cup mayonnaise
• 2 tbsp sriracha
• 5 Vietnamese baguette, cut into 6-inch pieces

Instructions

1. 1

   In a large bowl, combine the chicken, lemongrass, garlic, fish sauce, brown sugar, and lime juice. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   In a small bowl, combine the julienned carrot, daikon, rice vinegar, and white sugar. Toss to coat and let sit for 15-20 minutes to pickle.