Vietnamese Lemongrass Chicken Banh Mi with Pickled Daikon and Sriracha Mayo

Ingredients

• 2 boneless chicken thighs, thinly sliced
• 2 stalks lemongrass, white part only, finely minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp turmeric powder
• 2 tbsp vegetable oil for cooking
• 1 baguette or 2 banh mi rolls
• 1 cup daikon radish, julienned
• 1 cup carrots, julienned
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt (for pickling)
• 1/4 cup mayonnaise
• 1-2 tbsp sriracha
• 1 tsp lime juice
• Fresh cilantro sprigs
• Sliced jalapeño
• Sliced cucumber
• Liver pâté (optional, traditional)

Instructions

1. Quick-pickle the vegetables: toss daikon and carrots with rice vinegar, sugar, and salt. Let sit 20 minutes until slightly softened, then drain.
2. Marinate chicken: combine lemongrass, garlic, fish sauce, soy sauce, sugar, sesame oil, and turmeric. Toss with sliced chicken and marinate 15 minutes.
3. Make sriracha mayo: whisk mayonnaise, sriracha, and lime juice. Refrigerate until needed.
4. Cook chicken in a hot skillet with vegetable oil over high heat, 3-4 minutes per side until caramelized and cooked through.
5. Toast baguette cut-side down in the same pan until golden and crisp.
6. Spread sriracha mayo generously on both cut sides of the bread. Add pâté if using.
7. Layer with lemongrass chicken, pickled vegetables, cucumber slices, jalapeño, and a generous handful of fresh cilantro. Press together and serve immediately.