First Step, Quick-Pickled Carrots & Daikon:
With a little prep work these lightly sweet and tangy pickles refrigerator pickles will keep well in the fridge, and they only get better with time. 

Ingredients:

• 1 large carrot, cut into thin matchsticks

• 1 small daikon radish, cut into thin matchsticks

• ½ cup warm water

• ¼ cup rice vinegar

• 1 tbsp sugar

• ½ tsp salt

1. Dissolve sugar and salt in warm water, then stir in rice vinegar.

2. Add carrots and daikon to a jar, pour the liquid over, and let sit for at least 15 minutes (or up to a day for deeper flavor).

Banh Mi Ingredients:

• 1 crispy baguette, sliced open

• ½ cucumber, thinly sliced

• Fresh cilantro leaves

• 2 tbsp mayonnaise

• 1 tsp soy sauce

• Chili sauce (optional, for a little heat)

• Pickled carrot and daikon radish

Protein Options:

• Shredded Chicken: Toss cooked chicken with a splash of fish sauce or soy sauce for extra flavor.

• Smashed Chickpeas: Mash chickpeas with a drizzle of soy sauce, garlic, and a pinch of salt for a savory, vegetarian option.

Assembling Your Banh Mi:

1. Toast the baguette lightly for extra crunch. Mix mayonnaise with chili sauce and spread onto both sides.

2. Layer your protein, then pile on quick-pickled carrots & daikon, cucumber slices, and fresh cilantro.

3. Press lightly, slice in half, and enjoy!