We decided to go to a legit Vietnamese place to make sure we were getting our flavors right before we attempted to make the dish.Then after we made it, I think ours is WAY better. it does require some chopping which is not my favorite, especially when the veggies are needing to be specifically chopped a certain way (insert eye roll emoji).

 Instructions

1. Chicken- Combine all ingredient and let marinade for at least 30 min
2. Pickled veggies- 1/4 lb. cucumber, julienned

• 1 lb. daikon, peeled and julienned
• 1 lb. carrots, peeled and julienned
• 2 tsps kosher or sea salt
• 1 cup unseasoned rice vinegar
• 1 cup sugar
• 1 cup water

Pat vegetables dry. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar for at least an hour. 

    3.  Assemble sandwich- 

• Cook the chicken on a grill until cooked through. Then slice.
• Toast the baguettes, spread mayonnaise  and/or Sriracha mayo and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.