Banh Mi, a popular Vietnamese street food, is an explosion of flavours with a symphony of textures: crisp pickled carrots, refreshing cucumber, juicy marinated chicken, tangy coriander, and a smear of fiery sriracha mayo that’ll wake up your taste buds. A symphony of fresh, vibrant flavours, it can be eaten as a salad or thrown into a crispy roll for a real taste of Vietnam.
The full recipe, allergen advice and nutritional information can be found at
Taste.com.au.
INGREDIENTS:
- 1 lemongrass stalk, white part only, finely chopped
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp caster sugar
- 1.1kg chicken thigh cutlets, trimmed
- 3-pack mini Cos lettuces, leaves separated
- 1 Continental cucumber, halved, deseeded, sliced
- Fresh coriander sprigs, to serve
- Sliced long fresh red chilli, to serve (optional)
- 4 crusty Vietnamese bread rolls
- Lime wedges, to serve (optional)
Pickled carrot
- 125ml (1/2 cup) rice wine vinegar
- 100g (1/2 cup) caster sugar
- 1 tsp salt
- 100g (1 cup) shredded carrot
Dressing
- 80g (1/3 cup) Kewpie Mayonnaise
- 1 tbsp Sriracha chilli sauce
METHOD:
Combine the lemongrass, fish sauce, soy sauce and caster sugar in a large glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
Meanwhile, for the pickled carrot, combine the vinegar, sugar, salt and 80ml (1/3 cup) water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Place the carrot in a heatproof bowl and pour over the vinegar mixture. Set aside to cool. Place in the fridge for 30 minutes or until required.
For the dressing, combine the mayonnaise and Sriracha in a bowl. Cover with plastic wrap and store in the fridge until required.
Preheat the oven to 200C/180C fan-force. Transfer the chicken to a large baking tray, skin-side up. Discard the marinade. Bake the chicken for 50 minutes or until the skin is crispy and the chicken is cooked. Set aside to cool slightly. Chop the chicken into large pieces.
Drain the carrot and arrange on a platter with the lettuce, cucumber and chicken. Scatter over the coriander and fresh chilli if using. Serve with the dressing, bread rolls and lime wedges, if you like.
Recipe Image Credit: Guy Bailey (Taste.com.au)