Pulled chicken bánh mì

A lunch delight for true bears.

You’ll need

1/2 cucumber, thinly sliced
2 carrots, thinly sliced
70g (rice) vinegar
70g water
80g sugar
1 tsp salt
3 garlic cloves
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sugar
1 tbsp mayo
2 tsp sriracha
450g chicken breast
cilantro
6 small baguettes

Directions

Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the carrots and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.

Combine the garlic, fish sauce, soy sauce, sugar, mayo and sriracha in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on in a frying pan until cooked through. Shred the cooked chicken using 2 forks.

Toast the baguettes if desired, spread mayonnaise on bread and top with chicken, pickled vegetables & cilantro leaves. Serve warm.

Model: @power_rop

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