I shave it over arugula and squash ravioli.
Seal the bag and refrigerate the chicken for 3 hours.. Make the pickled vegetables.In a small saucepan, bring the water, vinegar, sugar, salt, and crushed red pepper to a boil.
Transfer the brine to a large bowl and let cool to room temperature.Add the carrots and daikon and cover to keep them submerged.Refrigerate the vegetables for at least 30 minutes and up to 3 days..
Grill the chicken.Remove the chicken from the marinade and pat dry.
Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes.
Transfer to a work surface and let rest for 5 minutes.. Assemble the banh mi.Add guanciale, fennel seeds and chile flakes and allow fat to render.
Add carrot, celery, and onion.Allow vegetables to cook until fully softened and browned, about 15 minutes.. Stir in tomato paste and let caramelize.
Deglaze pot with red wine and boil until wine is reduced by half.Add tomatoes, browned meat, oregano, and chicken stock.