Vietnamese chicken sandwich

Ingredients

1	Mayonnaise
4	Chicken thighs (Main)
4	Burger buns, or baguettes (Main)
½	Cabbages, white
1 handful	Coriander, small, leaves picked and roughly chopped
1 handful	Fresh mint, (if you can get Vietnamese mint, use a bit of that too, it will take your sandwich to the next level), leaves picked and roughly chopped
1	Lime, zest & juice
1 Tbsp	Sesame oil
1 Tbsp	Fish sauce

Pickle

2	Carrots
300 ml	Rice wine vinegar
½	Daikon
100 g	Palm sugar

Chicken Marinade

1 piece	Fresh ginger, thumb size
3	Garlic cloves
2 stalks	Lemongrass (Main)
1	Red chilli

Directions

1. For the chicken:In a food processor, blend garlic, ginger, lemongrass and red chilli, add a neutral oil to form a paste.
2. Toss chicken thighs to coat and marinate for at least an hour or overnight.
3. Season then sear the chicken on a medium heat until lightly browned.
4. Transfer to a 180 degC oven for 15 minutes to complete the cooking. Cool and slice.
5. For the pickle:Heat the rice vinegar with 500ml of water, palm sugar and 2 tsp of salt until the sugar dissolves. Allow to cool.
6. Use a mandolin or sharp knife to peel and julienne the carrot and daikon.
7. Salt it and leave to drain for an hour one hour. Rinse excess salt from vegetables.
8. Add vinegar mixture to the vegetables and store in a container until ready to use.
9. For the slaw:Shred cabbage and slice cucumber thinly.
10. Add herbs, lime, sesame oil and fish sauce.
11. Add some of the pickled vegetables and a little bit of their liquid and toss everything together.
12. To serve:Lightly toast bread.
13. Spread both sides with mayonnaise and pate.
14. Add a layer of sliced chicken and top with the slaw, serve immediately.