Banh mi

Recipes / Meat

These delicious Vietnamese chicken rolls are an equal balance of sweet, sour and salty seasoning.

Recipe «Banh mi» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp finely grated ginger, 1/4 cup rice wine vinegar, 2 tsp caster sugar, 1 carrot, finely shredded, 1/2 telegraph cucumber, finely shredded , 1/4 cup soy sauce, 1/4 cup sweet chilli sauce, 1 garlic clove, finely chopped , 500g skinless chicken thigh fillets, 1 tbsp olive oil, 1 baguette, cut into 4, 1/3 cup whole-egg mayonnaise, 1/4 cup coriander sprigs, leaves picked, 1 long red chilli, seeds removed, thinly sliced.

Ingredients:

  • 2 tsp finely grated ginger 
  • 1/4 cup rice wine vinegar 
  • 2 tsp caster sugar 
  • 1 carrot, finely shredded 
  • 1/2 telegraph cucumber, finely shredded 
  • 1/4 cup soy sauce 
  • 1/4 cup sweet chilli sauce 
  • 1 garlic clove, finely chopped 
  • 500g skinless chicken thigh fillets 
  • 1 tbsp olive oil 
  • 1 baguette, cut into 4 
  • 1/3 cup whole-egg mayonnaise 
  • 1/4 cup coriander sprigs, leaves picked 
  • 1 long red chilli, seeds removed, thinly sliced 

Instructions

  1. Combine ginger, vinegar, sugar and 1 teaspoon salt in a bowl. Toss the cucumber and carrot through the dressing and set aside for 30 minutes.
  2. Combine soy sauce, sweet chilli sauce and garlic in a bowl and add the chicken, turning to coat. Cover and marinate in the fridge for 30 minutes.
  3. Heat the oil in a frypan over medium heat. Drain the chicken and cook for 4-5 minutes each side until cooked through. Cool slightly, then shred with 2 forks.
  4. Drain the pickled vegetables.
  5. Split the baguette pieces and spread with mayonnaise. Fill with the pickled vegetables, shredded chicken, coriander leaves and chilli.