, like cow's milk, is an emulsion of fat in water, meaning it can separate.

Transfer to a clean kitchen towel and rub together to release the skins.Let the hazelnuts cool completely..

In a food processor, pulse the hazelnuts until finely chopped.In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes.Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 5 to 7 minutes.

Fold in the hazelnuts..Using a 1-ounce ice cream scoop or a soup spoon, scoop 1 1/2-inch rounds of the batter onto the prepared baking sheets, about 1 inch apart.

Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.

Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon..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..