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Banh mi (vietnamese chicken rolls)
Banh mi (vietnamese chicken rolls)
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Prep Time:
150 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Delicious Vietnamese rolls with BBQ chicken and fresh herbs for an authentic and crunchy taste.
Ingredients:
  • 1 Lebanese cucumber
  • 250ml rice vinegar
  • 110g caster sugar
  • 1 carrot
  • 42.00 gm light soy sauce
  • 18.20 gm peanut oil
  • 28.60 gm honey
  • 2 garlic cloves, finely chopped
  • 500g chicken thigh fillets, trimmed
  • 1 baguette, cut into 4, or 4 soft long rolls
  • 19.80 gm reduced-fat whole-egg mayonnaise
  • 4 soft butter lettuce leaves, torn
  • 20.00 ml pickled jalapeno peppers (optional)
  • 20.80 gm hot chilli sauce (see notes)
  • Few sprigs of fresh coriander
Instructions:
  • Peel the cucumber into ribbons using a peeler, then mix in a bowl with 1 teaspoon of salt and let it rest for 1 hour.
  • In a small pan over medium heat, warm the rice vinegar and sugar until the sugar dissolves. Allow to cool before using.
  • Use a vegetable peeler to create carrot ribbons, then finely cut them into matchsticks. Combine with cucumber and their juices in the vinegar mixture and refrigerate for a minimum of 2 hours or overnight.
  • Combine the soy sauce, peanut oil, honey, and garlic, then marinate the chicken in the mixture before chilling for 2 hours or overnight.
  • Preheat a lightly oiled chargrill pan or barbecue to medium heat. Cook the chicken for about 5 minutes on each side until beautifully caramelized and fully cooked. Slice the chicken thickly.
  • Halve the rolls and grill the cut side briefly for 20 seconds to warm them up.
  • Remove excess liquid from the pickled carrot and cucumber.
  • Spread a delicate layer of mayonnaise on the rolls. Fill them with lettuce, chicken, cucumber, jalapenos (if desired), carrot, chili sauce, and coriander before serving.

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