Your Next Summer Dinner Staple

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):

  1. 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.
  2. 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.
  3. 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!

  1 comment for “Your Next Summer Dinner Staple

  1. Snow
    June 20, 2017 at 5:33 pm

    Yummmm this looks so good! I didn’t know you could make the pickled vegetables like that!

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