Grilled Chicken Banh Mi

Ingredients

• 0.5 cup fish sauce 
• 0.5 cup juice of lime 
• 0.3 cup sugar 
• 4 cloves garlic minced
• 1  jalapeno chopped
• 1.5 teaspoons salt 
• 1.3 pounds chicken breast boneless skinless
• 0.3 cup water hot
• 0.3 cup rice vinegar 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper red crushed
• 2  carrots sliced thin
• 2  daikon radish sliced thin
• 6  portugese rolls soft
• 0.3 cup mayonnaise 
• 0.5  cucumber sliced thin
• 1 cup cilantro leaves (or mint)
• 1  jalapeno sliced for extra heat

Equipment

• bowl
• baking pan
• grill
• aluminum foil

Directions

1. Mix the first six ingredients in a baking dish.
2. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
3. Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
4. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
5. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.
6. Remove from heat and cover them with foil to rest for 5 minutes.
7. Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
8. Drain the pickled veggies. Slice the chicken into thin pieces.
9. Spread mayo over in the sub rolls.
10. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
11. Serve immediately!
12. Serve 6.