BRINE THE VEGETABLES: Make the brine for the pickled vegetables by stirring the sugar and salt into the warm water until dissolved. Pour into a mixing bowl, stir in the vinegar then add the carrots and radish. Refrigerate until needed.

MARINADE CHICKEN: To make the chicken marinade, whisk together all marinade ingredients in a shallow dish. Cut the chicken breasts in half horizontally so you have thin pieces and place in the marinade. Refrigerate until needed, between 1-24 hours.

COOK CHICKEN: When you are ready to serve, heat the oil in a frying pan over high heat. Add the chicken pieces to the pan, reserving the marinade, and cook, turning once or twice until well coloured and golden brown, 3-4 minutes on each side. Remove from the pan to a plate and cover loosely with tinfoil.

MAKE SAUCE: In a small saucepan, heat the marinade until boiling. Turn the heat down to a simmer and simmer for 3 minutes. Remove from the heat.

SHRED CHICKEN: When the chicken is cool enough to handle, use your hands to shred roughly, then toss the chicken with the warm marinade.

ASSEMBLE: To assemble the bánh mì, cut the baguette into 4 even pieces. Cut each nearly in half horizontally and open out like a book. Spread one side of each with pâté and the other with mayonnaise. Divide the pickled vegetables, chicken and spring onions evenly between the baguettes, then add chilli, coriander, mint and a squeeze of lime to taste. Serve immediately.