Ingredients
1/2 lb boneless chicken breast cut into thin slices
1 jalapeno, thinly sliced
1 English cucumber, cut into strips
2 small shallots, finely chopped
1 garlic clove, finely chopped
3 tbsp neutral oil (canola, grapeseed)
Juice of 1 lime
4 tbsp fish sauce
1/2 tsp salt
freshly ground black pepper
1 baguette
mayonnaise
sri racha sauce
handful cilantro
For the Pickled Carrots:
2 carrots cut into strips
1/4 cup tepid water
3 tbsp rice wine vinegar
1/2 tsp salt
3 tsp sugar
Preparation
Put carrots and all pickling ingredients into a bowl and set aside to marinate.
In a bowl, add lime juice, fish sauce, 1/2 tsp salt, fresh black pepper, 2 tbsp oil, shallots and garlic. Add chicken and mix well. Put the mixture and the chicken in a zip lock back, take out excess air and seal. Massage well and refrigerate for at least an hour.
Preheat oven to 350 degrees.
Section the baguette into sandwich size portions, put in a sheet tray and toast for a few minutes (just so there is a bit of a crunchy texture). In a pan over medium/high heat, add chicken and shallots and cook until well done. Throw the pickling juice away and squeeze excess liquid from the carrots.
Assemble Banh Mi sandwiches and serve.
