• 1/4 cup brown sugar
• 1/4 cup water
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 2 tbsp. peanut oil
• 2 tbsp. sesame oil
• 2 thai chiles, minced
• 1 stalk lemongrass, hammered, then cut into three inch lengths

Sandwich Ingredients:

• 1 pound boneless chicken breast
• 1 24-inch crusty French baguette
• 1/3 cup liver pate (optional)
• 1/3 cup thinly sliced English cucumber
• 1/3 cup finely grated carrot
• 1/3 cup grated daikon radish
• 1 cup mixed herbs: cilantro, sweet basil,  mint
• 1 fresh jalapeno, thinly sliced
• Thai sweet chili and ginger sauce or Thai sweet chili sauce
• sambal oelek or Thai chilli paste or sriracha sauce (optional)
• 3/4 cup nuoc cham sauce (recipe follows)

Spicy Nuoc Cham Sauce:

• 1/4 cup fish sauce
• 1/4 cup brown sugar or Splenda brown sugar blend
• 3/4 cup cold water
• 1/2 tsp. garlic paste
• 1 tsp. sriracha or sambal oelek sauce
• 1 tbsp. rice vinegar
• 2 tbsp. finely grated carrot

METHOD:

1. Mix together marinade and pour over chicken that has been pounded out very thin.
2. Marinate several hours or overnight.
3. Drain chicken and grill over hot coals until cooked through, about 10-15 minutes. You may also choose to cook your chicken in the skillet or under the broiler, if you prefer.
4. Place ingredients on split and toasted baguette and cut into three sandwiches.
5. Serve sandwiches with nuoc cham sauce for dipping.