Chicken Banh Mi with Quick-Pickled Carrots

Banh mi sandwiches are probably the most refreshing around. They’re a traditional Vietnamese snack, created during France’s colonization of the country, that marries freshly baked baguettes with pickled root vegetables, cilantro, fried pork belly, and some kind of meat—in this case, soy-roasted chicken. The quick-pickled carrots add a crunch and sweet-and-sour tang to the sandwich, which helps cut through the rich pork belly and savory dark meat, and the cilantro adds a revitalizing freshness to the whole thing. I used heirloom carrot varieties here, but plain old orange carrots work just fine. The make-or-break aspect of this sandwich, however, is the baguette. Try to get ones from your bakery that have been made that same day; a fluffy baguette makes all the difference! • serves 4

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Quick-Pickled Carrots

• 2 medium carrots, peeled
• ¼ cup rice vinegar
• 1 tablespoon water
• ½ teaspoon grated fresh ginger

Soy-Roasted Chicken

• 3 tablespoons soy sauce
• 1 tablespoon ponzu
• 1 tablespoon sesame oil
• 1 teaspoon mirin
• 1 teaspoon rice vinegar
• 1¾ pounds chicken drumsticks
• ½ teaspoon garlic powder
• ½ teaspoon sesame seeds
• ¼ teaspoon ground dried ginger

Banh Mi

• ½ pound salt pork belly
• 1 tablespoon canola oil
• 4 tablespoons minced fresh cilantro
• 4 small baguettes; or 1 standard baguette, cut into 4 segments

For the quick-pickled carrots, use a mandoline or vegetable peeler to cut the carrots into long thin slices. Place in a small bowl. In a small saucepan, bring the vinegar, water, and ginger to a boil. Pour the hot vinegar mixture over the carrots and toss to coat. Let cool to room temperature before covering with plastic wrap and refrigerating for at least 1 hour. It will keep up to 1 week in a refrigerated airtight container.

For the chicken, preheat the oven to 350°F.

In a medium bowl, whisk together the soy sauce, ponzu, sesame oil, mirin, and rice vinegar. Toss the drumsticks with the sauce and place on a baking sheet. In a small bowl, whisk together the garlic powder, sesame seeds, and dried ginger. Sprinkle the drumsticks with the seasonings. Bake for about 1 hour, until the skin is crisp and the chicken is cooked through. Let cool. Remove the meat from the bones and set aside.

For the banh mi, cut the pork belly into 8 roughly 2 by 4-inch rectangles that are ½ inch thick. Heat the canola oil in a small frying pan over medium-high heat. Pan-fry the pork belly slices until golden and crispy on both sides, about 5 minutes. Transfer to a plate lined with paper towels to drain.

Evenly distribute the chicken, pickled carrots, pork belly, and cilantro between the 4 baguettes. Serve immediately.