Tomh Mi Recipe

Prepare vegetables: peel and julienne the carrot and daikon into matchstick-size pieces (about 1 cup each). Place them in a clean bowl or jar.

Make pickling liquid: in a small saucepan combine rice vinegar, water, sugar and kosher salt. Warm gently over medium heat, stirring until sugar and salt dissolve but do not boil. Remove from heat and let cool slightly for 3–4 minutes.

Combine and chill: pour the warm pickling liquid over the julienned vegetables so they are fully submerged. Press down to eliminate air pockets. Let cool to room temperature (about 20 minutes), then cover and refrigerate at least 1 hour, preferably overnight for best flavor. Reserve a portion to assemble sandwiches.

Pound and slice: if thighs are uneven, lightly pound to an even thickness (about 1/2 inch) so they cook evenly. Pat dry with paper towels.

Make marinade: in a bowl whisk together fish sauce, soy sauce, brown sugar, lime juice, minced garlic and ground white pepper.

Marinate chicken: place the chicken thighs in the marinade, coating well. Let sit at room temperature 15–20 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Cook chicken: heat neutral oil in a large skillet over medium-high heat until shimmering. Add thighs, cooking 4–5 minutes per side until nicely caramelized and internal temperature reaches 165°F (74°C). Avoid overcrowding; cook in batches if necessary.

Rest and slice: transfer cooked chicken to a cutting board, let rest 5 minutes, then thinly slice against the grain into sandwich-friendly strips.

Whisk sauce: in a small bowl combine mayonnaise, sweet chili sauce, honey, lime juice and optional sriracha. Whisk until smooth and taste; adjust sweetness or heat to preference.

Toast rolls: split sub rolls and butter the cut sides lightly. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet or 2–3 minutes under broiler. Keep warm.

Build sandwich: spread about 1 to 1 1/2 tablespoons of house sweet mayo on the bottom half of each toasted roll.

Layer chicken: distribute the sliced Thai chicken evenly between the two rolls (about 8 oz per roll), placing it on top of the mayo.

Add pickled vegetables: drain excess pickling liquid from the carrots and daikon, then pile about 3/4 cup of the pickled vegetables onto each sandwich (adjust to taste).

Add jalapeño and cilantro: place thin slices of fresh jalapeño over the pickled vegetables (use fewer if you want less heat), then scatter fresh cilantro leaves on top.

Finish and serve: spread a little extra mayo on the top half if desired, close the sandwich, press gently and cut in half. Serve immediately.