Banh Mi with leftover Roast Chicken - Bird and Barrow

Ingredients

• 3 cups leftover roast chicken, torn into large bit-sized pieces
• Pickled carrots
• ¼ cup water
• ¼ cup rice wine vinegar
• 2 tbsp sugar
• ¼ tsp salt
• Pinch of red chilli flakes
• 2 medium carrot, julienned
• Marinade: 1 piece lemongrass, 2 tbsp olive oil, 2 tbsp fish sauce, Zest of 2 limes, 2 tsp sugar, 1 garlic clove, finely diced, 1 large red chilli, deseeded and finely chopped