I love banh mi sandwiches, and I thought they'd make great appetizers. The components can be made ahead and the appetizers assembled just before serving so the crostini are warm and crisp. —Leith Devine
Make the pickled vegetables (called do chua):
Put the white vinegar, rice vinegar, water, sugar, and salt into a canning jar or container with a lid and stir until the sugar is dissolved. Add the daikon radish and carrot matchsticks. Make sure all the vegetables are covered. Refrigerate up to a month.
Thai chicken marinade:: Add wine, soy sauce, fish sauce, sugar, garlic, ginger and lemongrass to a heavy duty zip top bag. Mix thoroughly in bag. Add the chicken thighs and coat them with marinade. Refrigerate.
Make the "special" sauce: Mix mayonnaise, sriracha and Maggi seasoning together until combined. Refrigerate. I put the finished sauce in a squirt bottle for convenience. Maggi sauce is available at grocery stores and is widely used in Asian recipes.
Chop up cucumbers and jalapeno into bite sized pieces. If you like it spicy, leave the seeds in the jalapeno. Set aside.
Chop up cilantro, including stems, and set aside.
To cook the chicken, remove from the marinade and put on a foil covered baking sheet with a rack. Broil or bake the chicken until the internal temperature is 165 degrees, approximately 20-30 minutes. Cool, then chop chicken into bite sized pieces. Set aside.
Remove 1 cup of the pickled vegetables and chop into small pieces. Save the rest for sandwiches and other dishes.
Bake the bread slices in a 350 degree oven until mostly crisp. They are difficult to eat if they're too crispy.
To assemble the banh mi crostinis: Line up the bread slices. Add a little "special" sauce, the chopped chicken, then the chopped pickled vegetables. Add a few chopped cucumbers and jalapenos, and then add the chopped cilantro. Squirt or place approximately 1/4 tsp. more "special" sauce on top and serve!