Grilled-Chicken Banh Mi

Ingredients

• 0.25 cup(s) mayonnaise
• 1 cup(s) fresh lime juice
• 1 cup(s) Asian fish sauce
• 3 large carrots
• 0.5 teaspoon(s) kosher salt
• 0.25 cup(s) sugar
• 0.25 cup(s) rice vinegar
• + 12 more ingredients
• • 4 red Thai chiles
  • 8 skinless, boneless chicken breast halves
  • 1 tablespoon(s) kosher salt
  • 8 clove(s) garlic
  • pinch(s) of crushed red pepper
  • 0.5 cup(s) sugar
  • 0.5 cup(s) water
  • 1 jalapeño
  • 10 large cilantro sprigs
  • 1 cucumber
  • 4 8-inch baguettes
  • 0.25 pound(s) daikon radish

Make the marinade : In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles and salt. Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade. Reserve the remaining marinade for the Vietnamese Chicken Salad . Seal the bag and refrigerate the chicke...

View full recipe at Food & Wine