To begin making the Vietnamese Style Veg Bánh mì Recipe, we will first keep the vegetables chopped and ready.

Add all the vegetables into a bowl, add in chilli vinegar, sugar, salt and pepper and mix it well. Rest the vegetables in the fridge until you finish making your grilled tofu for the Bánh mì.

Take a mixing bowl, add soy sauce, red chilli sauce, honey, pepper powder, ginger powder, salt a pinch and give it a mix. Add in chicken pieces and mix will and allow it to soak in the mixture for 10 minutes.

Heat a grill pan, once it is hot, brush the pan with some olive oil and place the marinated chicken pieces on to the grill. Grill on each side for at least 5 minutes, until you notice brown grill marks on either side.

Once done, take the grilled chicken pieces and place them on a plate. Keep the pickled vegetables also out and we can start to assemble the Bánh mì.

Cut the Baguette into a 6 inch length, cut it lengthwise on one of the sides in order to stuff in the fillings inside.

Spread 2 tablespoon of mayonnaise evenly on the bread, and again spread about a tablespoon Sriracha sauce as well.

Layer the pickled vegetables over the bread and next place generous amount grilled chicken pieces on top of the pickled vegetables.

Place sliced jalapeños neatly on top of the grilled chicken and finally garnish it with freshly washed coriander sprigs and few chopped spring onions.

Your Vietnamese Style Grilled Chicken Bánh mì is ready to be served. Repeat the procedure for the remaining half of the baguette.

Serve the Vietnamese Style Grilled Chicken Bánh mì Recipe along with a Red Cabbage Carrot, Sprout And Onion Salad Recipe by the side and a glass of Cantaloupe (Melon) Juice to make your weekend meal complete.