Vegan Lemongrass Chick’n Bánh Mì

Instructions

1. Make the quick pickles

   In a medium bowl, stir together the rice vinegar, warm water, sugar and sea salt until dissolved. Add the carrot and daikon and toss to coat. Let sit for at least 15 to 20 minutes while you prepare the rest of the sandwich. For a stronger pickle, make this a few hours ahead and keep refrigerated.

2. Make the vegan sriracha mayo

   In a small bowl, stir together the vegan mayonnaise, sriracha, lime juice, soy sauce and maple syrup if using. Taste and adjust: more sriracha for heat, more lime for brightness, or a little extra mayo for a creamier, milder spread.

3. Cook the Lemongrass Chick'n

   Heat the oil in a skillet over medium-high. Add the Lemongrass Chick'n and cook for 3 to 5 minutes, stirring often, until hot and lightly caramelized at the edges. Add 1 to 2 teaspoons of water as needed while tossing to warm everything evenly. Remove from heat and set aside.

4. Prepare the bread

   Slice each baguette section lengthwise without cutting all the way through. Lightly toast it if you like; the outside should be crisp but the inside soft enough to bite through. If the bread is very dense, pull out a little of the soft interior so it holds the fillings better.

5. Assemble the bánh mì

   Spread vegan sriracha mayo on both sides of the baguette. Add a generous layer of warm Lemongrass Chick'n. Drain the pickled carrot and daikon and add them on top. Layer in cucumber, cilantro, jalapeño and fresh mint or Thai basil if using. Finish with a squeeze of lime.

6. Serve and enjoy

   Serve immediately while the Lemongrass Chick'n is warm and the bread is crisp.