Chicken Banh Mi

By lorik

Shred the carrots on the large holes of a box grater. Our favorite Sriracha is Huy Fong Sriracha Hot Chili Sauce.

Ingredients

• 2 carrots, peeled and shredded
• 1/2 cucumber, peeled, halved lengthwise, seeded, and sliced thin
• 1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)
• 1/4 cup fish sauce
• 3 tablespoons packed dark brown sugar
• 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 1/2 cup mayonnaise
• 5 teaspoons Sriracha sauce
• 4 (8-inch) sub rolls, split lengthwise and toasted
• 1/2 cup fresh cilantro leaves

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Combine carrots, cucumber, 2 tablespoons lime juice, and 1 tablespoon fish sauce in bowl and let sit for 15 minutes. Combine sugar, remaining 3 tablespoons lime juice, and remaining 3 tablespoons fish sauce in large bowl and stir until sugar is dissolved. Add chicken and toss to coat. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.


2. Spread mayonnaise mixture on roll bottoms. Divide chicken mixture among rolls and top with pickled vegetables (leaving liquid in bowl), cilantro, and roll tops. Serve.