adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Five-spice chicken and cucumber banh mi
Five-spice chicken and cucumber banh mi
0 Likes
Prep Time:
140 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Delicious and crisp Vietnamese chicken sandwich, great for summer lunches.
Ingredients:
  • 165g caster sugar
  • 185ml white vinegar
  • 3 carrots, cut into thin matchsticks or grated
  • 900g skinless chicken thigh fillets
  • 150g mayonnaise
  • 2 baguettes, cut into thirds, split
  • 2 long red chillies, seeds removed, cut into thin strips
  • 1 telegraph cucumber, thinly sliced into ribbons (a mandoline is ideal)
  • 1/2 red onion, very thinly sliced
  • 125.00 ml coriander leaves
  • 60ml soy sauce
  • 5 garlic cloves, finely chopped
  • 4 eschalots, finely chopped
  • 48.80 gm fish sauce
  • 4 coriander stalks, bruised
  • 2 tsp five-spice powder
Instructions:
  • In a bowl, mix together sugar, vinegar, and 1/2 teaspoon salt until completely dissolved. Add carrots and toss to ensure they are evenly coated. Let sit at room temperature for a minimum of 2 hours or preferably overnight. Drain before using.
  • Mix all the marinade components in a large bowl along with 1 teaspoon of black pepper. Add the chicken and ensure it's fully coated. Cover and refrigerate for 1 1/2 hours, flipping occasionally.
  • Preheat a barbecue or chargrill to medium-high after lightly oiling it. Grill the chicken in batches for 6-8 minutes, turning occasionally until fully cooked. Slice the chicken on an angle and keep it warm.
  • Slather the bottom half of the baguettes with creamy mayonnaise, then layer with carrots, spicy chili, crisp cucumber, seasoned chicken, onions, and fragrant coriander. Serve promptly for maximum freshness.

Similar Recipes