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Banh mi

  • 0:40 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 2 teaspoons finely grated ginger
  • 1/4 cup rice wine vinegar
  • 2 teaspoons 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 tablespoon 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

Method

  • 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.

Source: taste.com.au

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