Healthy Vietnamese Banh Mi

• 1 whole grain baguette
• 1 pound lean protein (e.g., grilled chicken, tofu, or pork)
• 1/4 cup mayonnaise (optional: use a lighter version for a healthier option)
• 1 tablespoon Sriracha sauce
• 1 tablespoon soy sauce (low sodium preferred)
• 1 teaspoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon honey or sugar
• 1 small cucumber, thinly sliced
• 2 medium carrots, julienned or grated
• 1/4 cup rice vinegar
• 1/2 teaspoon sesame oil
• 1/4 cup cilantro leaves
• 1/4 cup mint leaves
• 1 small jalapeño, thinly sliced (optional)
• Salt to taste
• Pepper to taste

1. Preheat your grill or prepare your pan for cooking the lean protein of your choice.
2. Season the protein with salt and pepper, then cook until the desired doneness is achieved. For chicken or pork, ensure it is cooked thoroughly to a safe internal temperature.
3. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, honey or sugar, and sesame oil to create the dressing. Adjust the seasoning to taste.
4. In a separate bowl, mix the rice vinegar with a pinch of salt and sugar, then add the julienned carrots. Let them marinate for at least 10 minutes.
5. Slice the cucumber thinly and set it aside.
6. Once the protein is cooked and rested, slice it into thin strips.
7. Slice the baguette lengthwise, being careful not to cut all the way through, so it hinges open easily.
8. If using mayonnaise, mix it with Sriracha sauce to taste and spread it on the inside of the baguette.
9. Layer the cooked protein, pickled carrots, sliced cucumber, cilantro leaves, mint leaves, and jalapeño slices (if using) inside the baguette.
10. Drizzle the prepared dressing over the fillings in the baguette.
11. Close the baguette and press down lightly to ensure the sandwich holds together and the flavors meld.
12. Slice the baguette into desired portion sizes and serve immediately.