Vietnamese Subs (Bánh Mì)

I only had my first Vietnamese sub last fall - before that, I was woefully ignorant of the magic that is bánh mì. On one of our first few dates, my bf took me to V Sandwiches downtown, where I wolfed down a giant lemongrass tofu sub. I actually didn't believe it would fit in my stomach, it was that huge... huge, but so goooood. Afterwards we went to the Yellowhead Brewery for a comedy night fundraiser, and I got to meet a bunch of his friends for the first time. It was a really lovely night (despite it being extremely $£%*ing cold outside). 

I recently also tried bánh mì from the Sailin' On food truck at the 124th Street Market - again, ridiculously huge, ridiculously good. How did I not know about this stuff sooner?

So after getting a big craving for a Vietnamese sub but not really wanting to eat an entire loaf of bread, I decided to make my own miniature version at home. It may seem like there are a lot of ingredients and a lot going on, but each element is pretty simple and most of it can be prepared ahead of time. You could keep some chicken or tofu marinating for a couple days and have fresh subs two nights in a row! Or... I guess you could make two and share with someone. That too.

Vietnamese Subs (Bánh Mì) 
Makes 2 small subs
This recipe comes from a combination of sources:
Allrecipes and Taste.com.au, with some adjustments.

Ginger Mayo
2 tbsp mayonnaise
1/2 clove garlic, minced
1/4 tsp fresh grated ginger
1 tsp lime juice
pinch of salt

Lemongrass Chicken
1 chicken breast, cut into 2-inch chunks
1/4 of an onion, finely sliced
1 stalk lemongrass (white part only), finely chopped
2 cloves garlic, minced
2 tbsp brown sugar
Juice of half a lime
1/4 cup soy sauce
1 tbsp fish sauce (optional, but preferable)
1/4 cup water

Quick-Pickled Veggies
1 medium carrot, julienned
1/4 English cucumber, julienned
1/2 cup rice vinegar
1/4 cup white sugar
1/4 cup water 

And:
Small French roll or part of a baguette
Cilantro
Red chili pepper, seeded and finely chopped
Cooking oil (olive, vegetable, etc.)

First, marinate the chicken: combine the chicken and marinade ingredients in a plastic container, cover, and refrigerate for at least an hour (I left mine overnight).

Next, make the ginger mayo by combining the mayonnaise, garlic, ginger, lime juice and salt in a small bowl, and refrigerating until ready to use.

For the veggies: place the vinegar, sugar, and water in a small saucepan and bring to a boil over medium heat. Stir until the sugar is dissolved (about 1 minute). Remove from heat and allow the mixture to cool completely.
Place the carrot and cucumber in a shallow dish and, once the vinegar mixture has cooled, pour over the veggies; allow them to marinade for 30 minutes.

Place a pan or wok on high heat and add a bit of oil. Scoop the chicken out of the marinade (don't get rid of the marinade just yet!) and stir-fry it in the pan for 4-5 minutes, until the pieces are cooked through and browned on the outside. Transfer to a small bowl. Pour the marinade into the pan and bring it to a boil, stirring it occasionally until it's reduced by half (about 5 minutes). Pour over the chicken to get it all nice and saucy.

To assemble the sandwich: cut the rolls or baguette in half lengthwise and lightly toast the insides by placing the halves face up under the broiler for a minute or two. Spread the ginger mayo on both halves, then pile the chicken, veggies, and cilantro on one side. Top with chilis and lime juice, and sandwich it all together (if it isn't too tall at this point!)

To eat: do a couple of jaw stretches - reeeeally limber up that face. And a nice big bite! *OWMMM* 

Lovely.

Here's where it gets messy. Please excuse me while I nom.