2 lbs boneless, skinless chicken breasts or thighs

6 garlic cloves

4 shallots

2 t sugar

2 T fish sauce (Vietnamese preferred)

2 T light soy sauce

1 stalk of lemongrass (just the tender inner white core finely chopped) Optional

Several grinds of freshly ground black pepper

Carrot Daikon Salad Pickled Salad

2 carrots (Slice carrots lengthwise in half. Then cut each half into long flat slices. Then stack these slices and cut into thin strips.)

2 c daikon (Japanese white radish-our grocery sells them in the produce section.) Cut like carrots.

1/4 c unseasoned rice vinegar

1/4 c white sugar

1 t kosher salt

Toss all together in a bowl. Let stand 1 hour tossing occasionally. Drain before putting on Banh Mi or chicken.

Other Ingredients:

Fresh Cilantro

Fresh Jalapeno (Slice thin with seeds or deseed if you don’t want as spicy)

Baguettes

Mayonnaise to spread on a Banh Mi: Usually a sweeter mayo like Kewpie is used, but I love to make my own by combining 2/3c mayo with 2 finely chopped green onions and 1T sriracha.)