Ingredients

The following ingredients have 6 Servings
  • 1/2 cup fish sauce
  • 1/2 cup fresh lime juice
  • 1/4 cup granulated sugar
  • 3-4 cloves garlic, (minced)
  • 1 chopped jalapeno
  • 1 1/2 teaspoons salt
  • 1 1/4 pound boneless skinless chicken breasts ((3-4 breasts))
  • 1/2 cup hot tap water
  • 1/4 cup cup rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 carrots, (sliced thin on the bias)
  • 2 daikon radishes, (sliced thin on the bias)
  • 6 soft sub rolls
  • 1/3 cup mayo
  • 1/2 cucumber, (sliced thin)
  • 1 cup cilantro leaves, (or mint)
  • 1 sliced jalapeno (for extra heat (optional))

Instruction

  • For the chicken: In a baking dish, mix the fish sauce, lime juice sugar, garlic, jalapeno and salt. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
  • For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
  • Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover the chicken with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minute—until toasted.
  • Drain the pickled veggies. Slice the chicken into thin pieces.
  • Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls. Serve immediately!