Lemongrass Chicken Bánh Mì

Method

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1. 1Start with the pickle: stir the vinegar, warm water, sugar and salt until dissolved. Pour over the carrot and radish in a jar and leave for at least 30 minutes; the vegetables should soften slightly and taste sweet-sour.
2. 2Peel the tough outer layers off the lemongrass and use only the pale bottom 10 cm, minced as finely as possible. Mix it with the garlic, shallot, fish sauce, sugar, oil and pepper.
3. 3Coat the chicken in the mixture and marinate for at least 30 minutes, or 2-3 hours in the fridge.
4. 4Heat a grill pan or cast-iron skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until caramelized and charred in spots outside and no longer pink inside.
5. 5Rest the chicken for 5 minutes, then slice into thin strips.
6. 6Warm the baguettes in a 200 °C oven for 3-4 minutes until the crust is crisp. Split them lengthwise along one side and press the insides down a little to make room.
7. 7Spread with mayonnaise (and pâté if using). Fill with the chicken, drained pickles, cucumber, cilantro and chili, add a few drops of soy sauce and serve immediately.