Boil the chicken until cooked through, then shred into small pieces.
Mix shredded chicken with salt, sugar, black pepper, sesame oil, and fish sauce, let it marinate for about 10 minutes.
Wash and chop lettuce, coriander, and Vietnamese mint.
Slice cucumber into thin strips and tomatoes into thin slices (can be stirred over medium heat for 3-5 minutes)
Mix fish sauce, lime juice, suGar, soy sauce, sesame oil, minced Garlic, and minced chili (if using) in a small bowl. Ensure suGar is fully dissolved.
Cook over low heat until the sauce has a moderate consistency
Slice open the baguettes and spread the prepared sauce on both halves of each baguette.
Layer the marinated chicken onto one half of the baguette.
Arrange lettuce, cucumber, and tomato slices on top of the chicken.
Sprinkle with coriander, mint, and Vietnamese mint.
Place the other half of the baguette on top and gently press down.