Do Chua:

1. Cut daikon, carrots, & onions into thin long slices.

2. Add to a bowl & cover with 3 tbsp of salt for 10 minutes.

3. In a cup, add 1/2 cup sugar with 1/2 cup boiling water. Once completely mixed, add 1/2 cup of distilled white vinegar. Add more vinegar, for a more pickled taste.

4. Store in a jar in the fridge.

Vegetables:

1. Peel the cucumber into long, thin slices - using a peeler.

2. Cut the jalapenos into thin slices.

3. Keep the cilantro in long pieces with the stem + leaves.

Nuoc Cham Dipping Sauce

1. Mix 1 minced garlic clove, 1 sliced chili, 2 tbsp sugar, 1 medium lime, 1 tbsp distilled white vinegar, 3/4 cup warm water, 4 tbsp (vegan) fish sauce

2. Taste and add more or less of the ingredients to your liking.

3. Store in the fridge until ready to eat.

Mayo:

1. Mix 1/2 cup mayo, 1/2 tbsp Maggi seasoning, sriracha, and sambal.

2. Store in the fridge until ready to eat.

Paneer/Daring Chicken:

1. In a large bowl, add 2 minced garlic cloves, 1/2 tbsp garam masala, 2 tbsp ketchup, 2 tbsp hoisin sauce, 1 tbsp (vegan) fish sauce, 1 spoon honey, 2 tbsp sambal.

2. Mix & add in the daring chicken & paneer slices.

3. Let It sit in the fridge until ready to use.

4. Once ready - take a pan/grill & set it on high heat.

5. Add a thin layer of neutral oil. One hot - add in the paneer & daring chicken slices.

6. Char the paneer quickly on both sides. Don’t keep It on the pan for too long for they will dry out. Cook Daring chicken according to the package instructions.

7. Slice the chicken into long slices once cooked.

Assemble:

1. Cut open the baguette & put the mayo on both sides.

2. Toast in the oven.

3. Add in the daring chicken, paneer, daikon, carrots, onions, cilantro, cucumber, & jalapenos.

4. Add a splash of Maggi seasoning.

5. Dip in mayo & Nuoc Cham Dipping Sauce!!