Bánh Mì (Vietnamese Chicken Baguette Sandwich)

• 80 ml Rice vinegar
• 25 g Caster sugar
• 1 large Carrot, firm
• 1 medium Daikon radish, firm
• 2 cloves Garlic
• 30 ml Soy sauce
• 15 ml Fish sauce
• 1 Lime, juicy
• 350 g Chicken thighs, boneless, skinless
• 120 g Chicken liver
• 60 g Mayonnaise
• ½ Cucumber, firm
• 15 g Fresh coriander, fresh, leafy
• 1 Red chili pepper
• 1 large Baguette, crusty

1. Make the pickle brine: warm the rice vinegar with the caster sugar in a small saucepan over low heat for 1 to 2 minutes, just until the sugar dissolves. Take off the heat and leave to cool slightly.
2. Peel the carrot and daikon radish, then cut both into fine matchsticks. Tip into a bowl, pour over the warm brine, and press down so the vegetables are submerged; leave to pickle while you cook the rest.
3. Finely grate the garlic into a bowl, then stir in the soy sauce, fish sauce, and the juice of the lime. Add the chicken thighs and turn to coat; leave for 10 minutes.
4. Heat a frying pan over medium-high heat. Add the chicken thighs (letting excess marinade drip back into the bowl) and cook for 5 to 7 minutes, turning, until browned and cooked through; transfer to a board to rest.
5. In the same pan over medium heat, add the chicken liver and cook for 2 to 4 minutes, turning, until browned on the outside and just cooked through. Transfer to the board and slice the liver and chicken into bite-sized pieces.
6. Halve the baguette lengthways and warm it briefly in the dry pan for 1 to 2 minutes, cut-side down, until lightly toasted. Thinly slice the cucumber and red chili pepper, and pick the fresh coriander leaves.
7. Spread mayonnaise over the warm baguette. Pile in the chicken and chicken liver, then top with the pickled carrot and daikon radish (drained), cucumber, fresh coriander, and red chili pepper; squeeze over any remaining lime juice if you like.

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