Last week, I had the freshest, most flavorful lunch that also involved enough bread and protein to keep me full all day: a banh mi. Then I watched an intriguing instastory where Sara Forte made a veg version involving avocado (!). And suddenly, I couldn’t stop thinking about making my own.
Luckily for me, the New York Times, Food & Wine, and Tracy all have easy- if not super authentic- recipes, and by combining a few and adding avocado (#California), I ended up with an easy weekday meal.
Here’s my basic recipe (although feel free to substitute ingredients; for the marinade especially I just loosely combined things):
- Combine fish sauce, a little soy sauce, chili garlic paste, honey, lime juice, scallions, and ginger, and pour over 6 boneless skinless chicken thighs. Let sit at least 30 minutes.
- While you’re marinading the chicken, pour 3/4 cup white vinegar, 1/2 cup water, 1 tsp salt, and 2 TBS sugar into a pot and heat to boiling. Slice up a huge daikon radish and a couple large carrots, and drop them into the hot liquid and then remove from heat immediately.
- While your carrots and radish are quick pickling, prep the rest of the fixins! (Also ask your dad [or mom, or whoever] to grill the chicken for you). Cut up cucumbers, avocado (in my case), cilantro, and jalapeños. Then mix mayo and sriracha to make a savory sauce. Last, slice your baguettes lengthwise and hand everyone a plate. Then set em loose!