Banh Mi Salad

01Method

1. 1

   Make the pickled vegetables (dồ chua): In a medium bowl, stir together the vinegar, water, granulated sugar, and salt until completely dissolved. Cut the carrots and daikon into thin 3-inch matchsticks. Add them to the pickling liquid and stir to combine. Press any vegetables below the surface of the liquid and allow to sit for at least 30 minutes.

2. 2

   Marinate the chicken: In an 8x8-inch baking dish, mix the lemongrass, garlic, sugar, olive oil, fish sauce, soy sauce, and black pepper. Add the chicken thighs, turn to coat evenly, and spread them in a single layer. Refrigerate for at least 15 minutes while the oven preheats, or cover and marinate overnight.

3. 3

   Preheat the oven and prepare the dressing: Position a rack in the center of the oven and heat to 425°F. In a small bowl, whisk together the lime juice, mayonnaise, olive oil, jalapeño, garlic, and kosher salt until smooth and emulsified.

4. 4

   Bake the chicken: Place the baking dish in the oven and roast until the chicken reaches an internal temperature of 165°F, about 20 to 25 minutes. Using two forks, pull the chicken apart into large shreds and toss to coat in the pan juices.

5. 5

   Assemble the salad: Drain the dồ chua. Toss the romaine lettuce in a large bowl with about half the dressing. Distribute the dressed lettuce among individual bowls or plates, then arrange sections of dồ chua, shredded chicken, and cucumber slices on top. Drizzle with the remaining dressing and finish with fresh cilantro. Serve alongside torn pieces of French baguette if desired.