Banh Mi
Ingredients
- crunchy baguette or rolls
- rotisserie chicken - shredded
- chicken pate
- kewpie mayonnaise
- 2 lebenese cucumber - julienned
- 2 carrots - julienned (use a mandoline)
- 2 spring onions - finely sliced
- 1 red chilli - finely sliced
- ½ cup coriander leaves
Pickled Radish
- ½ bunch radish - or daikon, julienned (use a mandoline)
- ¼ cup white wine vinegar
- 1 tbsp sugar
- 1 tsp salt
Banh Mi Seasoning
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 garlic cloves - crushed
Instructions
PREP
- steam chicken and shred
MAKE
- Make the pickled radish by combining all the ingredients with ½ cup water and set aside for 10 minutes. Do this before preparing the vegetables.
- In a small bowl combine the soy sauce, fish sauce, sugar and garlic for banh mi seasoning. Stir well to dissolve sugar.
- To assemble the Banh Mi, cut the baguette/roll in half (but not all the way though). Spread the pate and mayonnaise on the bottom. Cover with shredded chicken. Top with julienned carrot and cucumber, pickled radish, spring onions, chilli (if using) and coriander leaves. Sprinkle over seasoning.
SERVE
Tips and Variations
GLUTEN FREE - with GF Rolls
VEGETARIAN - Replace the chicken with marinated and fried tofu. Marinate tofu in a little hoisin, soy and garlic and pan fry. Skip the pate and add some sriracha to the mayo.
SHORTCUTS AND VARIATIONS - Use rotisserie chicken
