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Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes. Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes. Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments. *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Grow Vietnamese coriander — laksa leaf, pho garnish, salad
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Grow Vietnamese coriander — laksa leaf, pho garnish, salad