Tom H Mi Recipe

Combine rice vinegar, white vinegar, water, sugar and salt in a bowl and whisk until sugar and salt dissolve.

Place julienned carrot and daikon in a jar or bowl, pour pickling liquid over them to fully submerge, press down to remove air pockets.

Let sit at least 30 minutes at room temperature for quick pickle; refrigerate if longer (keeps well up to 1 week).

In a small bowl combine white vinegar, water, sugar and salt; stir until dissolved.

Add thinly sliced jalapeños, toss to coat and let sit at least 15 minutes (longer for more heat).

Slice chicken thighs into thin strips or small bite-sized pieces for sandwich assembly.

In a bowl, mix soy sauce, fish sauce, lime juice, brown sugar and minced garlic to make a marinade.

Add chicken to the marinade, toss to coat and let sit 10–20 minutes (or up to 1 hour refrigerated).

Heat vegetable oil in a skillet over medium-high heat until shimmering. Add marinated chicken in a single layer and sear without crowding; cook 3–4 minutes per side until cooked through and slightly caramelized.

Stir in chopped cilantro in the last 30 seconds, remove from heat and let rest 2 minutes.

In a small bowl combine mayonnaise, sweet chili sauce, honey, lime juice, grated garlic and optional fish sauce. Whisk until smooth and taste; adjust sweetness or acid as needed.

Preheat broiler or skillet. Split the sub roll lengthwise, spread softened butter on cut sides.

Toast under the broiler or in a hot skillet until golden and crisp, about 1–2 minutes under broiler or 1–2 minutes per side in skillet. Watch closely to avoid burning.

Spread a generous layer (about 1–2 tbs) of house sweet mayo on both toasted cut sides of the sub roll.

Build the sandwich: layer a portion of Thai-style chicken down the bottom half of the roll (about half the cooked chicken for one sandwich).

Top chicken with a handful (about 2–3 tbs) of pickled carrot and daikon, then add several slices of pickled jalapeño to taste.

Add thin cucumber slices if using, and finish with fresh cilantro leaves. Squeeze a little lime over the filling if desired.

Close the sandwich, press gently, slice in half and serve immediately.