Mole Chicken Bánh Mì with Pickled Carrot and Daikon (Mexican × Vietnamese)

Method

1. Cut the carrot and daikon into thin matchsticks 5 cm long and toss them in a bowl with the rice vinegar, sugar, salt and 2 tablespoons of water. Leave for 20 min to make đồ chua, the classic bánh mì pickle, while you cook the chicken.

   Add in this stepCarrot 60 gDaikon radish 60 gRice vinegar 60 mlSugar (for the pickles) 2 tspSalt (for the pickles) 2 pinch

2. Season the chicken on both sides with half the salt. Heat the oil in a 24 cm frying pan over medium-high heat and brown the thighs smooth side first, turning once, for about 6 min in total. They do not need to be cooked through yet; set them on a plate.

   Add in this stepBoneless chicken thighs 300 gSalt ¼ tspVegetable oil 1½ tbsp

   medium-high heat

3. Turn the same pan down to medium heat and cook the onion and garlic for 3 min until soft. Add the ancho powder, cumin, cinnamon and tomato paste and stir for 1 min; spices burn fast, so keep stirring.

   Add in this stepOnion, finely chopped ½Garlic cloves, chopped 2Pure ancho chile powder 1½ tbspGround cumin ½ tspGround cinnamon 2 pinchTomato paste 1 tbsp

   medium heat

4. Add the stock, peanut butter, chopped chocolate, honey and the rest of the salt and whisk until smooth. Return the chicken, turn down to low heat, cover and simmer for 15 min, until the chicken pulls apart easily with a fork (74 °C inside) and the sauce has thickened. If it is still runny, uncover and reduce for a few more minutes.

   Add in this stepChicken stock 180 mlSmooth unsweetened peanut butter 1 tbspDark chocolate 20 gHoney 1 tspSalt ¼ tsp

   low heat

5. Shred the chicken in the pan with two forks and toss it in the sauce. It should be thick enough to cling to the meat, so the bread does not go soggy.

6. Preheat the oven to 200 °C and warm the baguette pieces for 4 min, until the crust is crisp.

   Add in this stepBaguette (20 cm pieces) 2

   oven

7. Split each baguette lengthways, spread the inside with mayonnaise and sprinkle with a few drops of soy sauce. Fill generously with mole chicken, then add the well-drained pickles, cucumber, jalapeño and cilantro. Eat straight away.

   Add in this stepMayonnaise 2 tbspSoy sauce 1 tspCucumber, cut into batons 60 gJalapeño, thinly sliced 1Cilantro sprigs 6