Banh Mi Chop

The lineup

• 2 carrots, cut into matchsticks
• 6 radishes, sliced thin
• 3 tbsp rice vinegar
• 2 tsp sugar
• 1/2 tsp salt
• 1/4 cup mayonnaise
• 1 tbsp sriracha, or to taste
• 2 tsp soy sauce
• 1 rotisserie chicken, meat pulled from the bone (about 4 cups)
• 2 Persian cucumbers, sliced thin
• 1 jalapeno, seeded and sliced thin
• 1 small bunch fresh cilantro, leaves and tender stems
• 4 small baguette rolls, split

The chop

1. Toss the carrot, radishes, vinegar, sugar and salt in the bowl. Let sit 10 minutes while you prep the rest.
2. Lift the pickles onto the board, leaving the liquid in the bowl.
3. Whisk the mayonnaise, sriracha and soy sauce into the pickle liquid.
4. Pile the chicken, cucumber, jalapeno and cilantro on the board with the pickles and rough chop.
5. Scrape everything into the bowl and toss until coated.
6. Taste, add more sriracha if you want it hotter, and pack into the rolls.