Grilled Chicken Banh Mi
The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. i love the distinct flavor that greatly enhances meat, but hate the putrid odor that seems to linger for hours. Don't be tempted to skip the fish sauce! It is a vital part of vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!
Steps
Mix the first six ingredients in a baking dish.
Add the chicken breasts to the dish , cover , and refrigerate at least 1 hour.
Longer is better !.
Stir the hot tap water and sugar in a medium bowl , until the sugar dissolves.
Add the vinegar , salt , red pepper , sliced carrots and radishes.
Cover and refrigerate for at least 30 minutes.
Heat the grill to medium.
Grill the chicken breasts for 5 minutes per side.
Remove from heat and cover them with foil to rest for 5 minutes.
Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
Drain the pickled veggies.
Slice the chicken into thin pieces.
Spread mayo over in the sub rolls.
Layer the cucumbers , chicken , pickled veggies , cilantro leaves and jalapeos in the rolls.
Serve immediately !.
Ingredients
fish sauce, lime juice, sugar, garlic, jalapeno, salt, boneless skinless chicken breasts, tap water, rice vinegar, red pepper, carrots, daikon radishes, rolls, mayonnaise, cucumber, cilantro leaf