Banh Mi

For the pickled vegetables

• 2 carrots , peeled and cut into thin strips
• 1 daikon (white radish), peeled and cut into fine julienne
• 1 teaspoon salt
• 1 lime , thinly sliced
• 1 tablespoon sugar
• ½ cup white vinegar
• 3 tablespoons rice vinegar
• ½ cup hot water

For the chicken

• 4 boneless chicken thighs
• 1 tablespoon finely chopped fresh lemongrass
• 1 tablespoon sugar
• 1 shallot , thinly sliced
• 1 tablespoon fish sauce (nuoc mam)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic , crushed
• freshly ground black pepper
• 3 tablespoons Aioli (garlic mayo)
• 3 tablespoons Sriracha sauce
• 1 Thai chili , finely chopped (optional)
• ½ cucumber , thinly sliced
• ½ bunch cilantro
• 2 baguettes

Equipment

• glass jar
• Mallet