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My Three Sons of Charleston.

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.

Drain 1 cup of the pickled vegetables.Slice 6 of the chicken breasts.

Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese chicken salad, if making..

Spread the cut sides of the baguettes with mayonnaise.Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.

Return the ribs and any accumulated juices to the pot.Add the reserved marinade, broth, and 6 cups of water; bring to a boil.

Cover and simmer over moderately low heat for 1 hour, skimming occasionally.Uncover and simmer for 1 hour longer, stirring and skimming occasionally.. Add the daikon, carrots, and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender, and the sauce is thickened, 30 minutes longer..