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Ingredients
Scale
- 3 cups warm water
- 3 tablespoons sugar
- 2 tablespoons kosher salt
- 4 tablespoons rice vinegar
- 1 cup daikon radish matchsticks (substitute with extra carrots if necessary)
- 1 cup carrot matchsticks
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Sriracha sauce
- 1 baguette (or 4 hoagie rolls)
- 1 cup cucumber slices
- 3 cups shredded cooked chicken (rotisserie or from 2 cooked boneless, skinless chicken breasts)
- 1 1/2 cups cilantro leaves (including tender upper stems)
Instructions
- Whisk warm water, sugar, salt, and rice vinegar together to create the brine.
- Layer daikon radish and carrot matchsticks in jars and cover with the brine for at least one hour in the fridge.
- Mix mayonnaise and Sriracha to make the spicy mayo.
- Slice the baguette, optionally toasting it for extra crunch.
- Spread Sriracha mayo on both sides of the baguette.
- Layer in shredded chicken, cucumber slices, pickled vegetables, and fresh cilantro.
Notes
Allow pickled vegetables to marinate for the best flavor.
Cucumber slices and Sriracha amounts can be adjusted to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: No-cook
- Cuisine: Vietnamese
Nutrition
- Calories: 480
- Sugar: 6
- Sodium: 950
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 3
- Protein: 26
- Cholesterol: 70