Bánh mì

Pickled Vegetables:--
2 carrots, peeled & julienned
1 daikon, peeled & fine julienned
2 tsp SIDS SALT & PEPPER
1 lime, thinly sliced
½ cup white vinegar
½ cup SIDS RASPBERRY VINEGAR
½ cup hot water
Chicken:--
4 boneless chicken thighs
1 tbsp finely chopped fresh lemongrass
1 tbsp sugar
1 shallot, thinly sliced
1 tbsp fish sauce (nuoc mam)
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice bran oil
2 cloves garlic, crushed
Ground black pepper
3 tbsp aioli (garlic mayo)
3 tbsp Kaitaia Fire
1 chilli, finely chopped
½ cucumber, thinly sliced
½ bunch coriander
2 baguettes

Pickled Vegetables: Put the carrots and daikon in a large bowl and sprinkle with SIDS SALT & PEPPER and sugar. Mix for 2 minutes.
Place vegetables and slices of lime in a jar, pour in SIDS RASPBERRY VINEGAR and water and marinate overnight or at least 8 hours in the refrigerator. This preparation can be kept four weeks in the refrigerator.
Chicken: Flatten chicken with a meat tenderizer and cut into strips.
In a bowl, mix the lemon, sugar, shallots, fish sauce, soy sauce, sesame oil, rice bran oil, garlic and pepper. Add chicken and coat completely.
Cover and refrigerate overnight.
Pour chicken and marinade on a cold pan. Cook over medium/high heat for 10 minutes, stirring regularly.
Sandwich: Open the baguette in half and spread the aioli on one side and the Kaitaia Fire on the other side. Top with chicken and vegetables. Sprinkle Thai chili (optional).
Finally garnish with slices of cucumber and coriander.