Mini Bánh Mì with Lemongrass Chicken

Steps

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1. 1
   Prepare the vegetables: peel and julienne the carrots into thick strips for crunchiness. Mix vinegar, water, and sugar, then soak the carrots for at least 30 minutes in the refrigerator to keep them crisp while infusing with tangy flavor.
   ≈1:38
2. 2
   Prepare remaining vegetables: slice the cucumber into thin 3–4 mm slices, and keep the cilantro stems and leaves intact.
   ≈2:29
3. 3
   Cook the chicken: separate the thighs from the drumsticks and keep the skin on for richness. Heat a pan with a small amount of oil and place the chicken skin-side down; add the lemongrass stalk for aromatic flavor.
   ≈1:02
4. 4
   Once the chicken is cooked through, let it cool slightly, then slice it into thin strips and drizzle with the lemongrass and white wine sauce. Season with salt and pepper, then set aside to cool for assembling.
   ≈2:38
5. 5
   Make the mayo sauce: blend mayonnaise with Sriracha sauce to desired spiciness.
   ≈3:51
6. 6
   Prepare the bread: slice the baguette lengthwise down the middle, keeping one end connected for easy handling.
   ≈3:58
7. 7
   Assemble the sandwich: spread the spiced mayo inside the baguette. Layer the drained pickled carrots, cucumber slices, chicken strips, and cilantro generously.
   ≈4:18
8. 8
   Cut into bite-sized pieces: slice the assembled sandwich into small portions perfect for serving as appetizers.
   ≈4:56