Vietnamese Lemongrass Chicken Banh Mi

In a medium bowl, combine the chicken strips, minced lemongrass, minced garlic, fish sauce, soy sauce, and brown sugar. Mix well to coat the chicken. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly caramelized.

While the chicken cooks, prepare the baguettes. Slice each baguette lengthwise, but not all the way through, creating a pocket. Lightly toast the baguettes in a toaster oven or a dry skillet for 2-3 minutes until warm and slightly crispy.

Spread 1 tablespoon of mayonnaise inside each toasted baguette.

Divide the cooked lemongrass chicken evenly among the baguettes.

Top the chicken with pickled daikon and carrots, fresh cilantro, and thinly sliced jalapeño (if using).

Serve immediately and enjoy your homemade Vietnamese Lemongrass Chicken Banh Mi.