1 French baguette
olive oil to toast baguette
fresh cilantro leaves
soy sauce, or Maggi seasoning
chopped jalapeno or Thai bird chilies
julienned cucumbers
bean sprouts
garlic mayo (see recipe below)

Lemongrass Chicken:
2 lbs boneless, skinless chicken thighs
2 tablespoons finely minced lemongrass
1 tsp fish sauce
1 tsp curry powder
2 teaspoons soy sauce
2 tsp sugar
2 tsp minced garlic
juice of ½ lemon
2 tbsp vegetable oil

Combine all ingredients except chicken in mixing bowl.  Add the chicken and marinate overnight, or at least 20 minutes at room temperature.

Preheat grill or broiler to medium-low.  Grill chicken 3-5 minutes on each side.

Slice the chicken on the bias.

Super Quick Carrot Daikon Pickles:
¼ lb julienned carrots
¼ lb julienned daikon radish
3 tbsp Rice vinegar
4 tsp Sugar
½ tsp Salt

In a bowl toss carrots and daikon with salt.  Rest for 10 minutes, drain well.  Dissolve sugar in vinegar and pour over carrots and daikon.  Let stand for an hour, or until you cannot stand it any longer.  These can be stored in the refrigerator for a week.

Garlic Mayo:
Mix a few tablespoons of mayo and a drizzle of olive oil with a clove of fresh pressed garlic and let sit.

Make the Sandwich:
Slice baguette in half, but keep one side intact. Drizzle with olive oil or butter and toast until warm.   Assemble the Banh mi sandwich by spreading garlic mayo on the bottom half of the baguette.  Add lemongrass chicken, cucumbers, bean sprouts, and carrot daikon pickles.  Garnish with cilantro leaves, chopped chilies or jalapenos, and a splash of soy sauce or Maggi seasoning.  

Purchase items in BOLD in-store at Surfas or online at Culinary District!