Chicken Banh Mi Sandwich

This is enough to fill two baguettes

For the Chicken:

1 ½ – 2 lbs. boneless skinless chicken thigh

½ cup white wine

5 Tbs. soy sauce

3 whole star anise

2 sticks cinnamon

3 Tbs. granulated sugar

1-2T fish sauce

For the Pickled Vegetables:

½ cup distilled white vinegar

½ cup granulated sugar

½ tsp. kosher salt

3 cups julienned carrots (about 1/8 inch thick)

To Finish the Sandwiches:

2 thin-crusted baguettes, partially split lengthwise  

mayonnaise

1 small cucumber, preferably Kirby, cut into 1/8-inch-thick julienne strips

Scallions

6 leaves green leaf lettuce

Sriracha sauce

To Cook the Chicken:

  1. Place the chicken in a 2-qt. saucepan. Add the wine, soy sauce, star anise, cinnamon, sugar, fish sauce, and enough water to come halfway up the chicken.  Bring to a light boil, and lower the heat to a simmer
  2. Simmer the chicken, uncovered, until almost tender, about 20 minutes (it shouldn’t be so tender that it’s falling apart). Its internal temperature should be between 160° and 170°
  3. Let the chicken cool to room temperature. Reserve the simmering liquid

Make the pickled vegetables:

  1. Whisk the vinegar, sugar, and salt together until dissolved. Add the carrots and toss well
  2. Marinate for at least 30 minutes, or up to one day. Drain the carrots well before putting them in the sandwich

To make the sandwiches:

  1. Spread the mayonnaise on the top half of the baguettes.
  2. Slice the chicken on a slight diagonal, as thinly as possible. Divide the chicken evenly between the two baguettes
  3. Top the chicken with the well-drained pickled carrots, cucumber, scallions, lettuce, and a squirt of Sriracha
  4. Drizzle the braising liquid over the sandwich filling. Cut each baguette crosswise into halves or thirds and serve