Chicken Bahn Mi

Te banh mi is a Vietnamese sandwich. It can be made with a variety of fillings and condiments; our version has sliced chicken, shredded cabbage and carrots, and a salty, garlicky, citrusy dressing. Use the best bread you can find – we recommend a light, airy French baguette with a thin crust. Serve immediately otherwise the bread can get soggy.

2 tablespoons water
1 tablespoon freshly squeezed lime juice
2 teaspoons Thai sh sauce (nam pla)
2 teaspoons cannaoil
1 teaspoon toasted sesame oil
1 small garlic clove, minced
1 teaspoon soy sauce
1 tablespoon sugar
2 6-inch-long slices baguette, split in half lengthwise
2 rotisserie chicken breasts, thinly sliced
1⁄4 cup shredded napa cabbage
1⁄4 cup shredded carrots
6 cilantro sprigs

In a small bowl, whisk together the water, lime juice, fish sauce, cannaoil, sesame oil, garlic, soy sauce, and sugar until the sugar is dissolved and the dressing is well combined.
Drizzle the dressing over the cut sides of the bread. Arrange the sliced chicken on the sandwich and top with the shredded vegetables and cilantro sprigs. Use a spatula to spoon any sauce remaining in the bowl on top.