Vietnamese Bánh Mì Recipe
Servings: 1 Sandwich
Ingredients
- 1 small baguette, sliced in half horizontally, but not all the way through
- ½ tablespoon chicken liver pâté
- ½ tablespoon mayonnaise
- ½ tablespoon sriracha
- 5 fresh mint leaves
- Small bunch of coriander
- 1 red chilli, finely sliced
- 2 tsp chilli oil
Daikon & Carrot Pickle
- 1 tablespoon grated daikon
- 1 tablespoon grated carrot
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3 teaspoon sugar
- 2 teaspoon salt
- 2 tablespoon boiling water
Red Onion Pickle
- ½ red onion, sliced
- 2 tablespoon rice wine vinegar
- 3 teaspoon sugar
- 2 tsp salt
- 2 tbsp boiling water
Chicken Marinade
- 2 garlic cloves, minced
- 1 inch ginger, peeled and minced
- 1 teaspoon chilli flakes
- 2 tablespoon soy sauce
- ½ tbsp sugar
- ½ lime, juiced
Instructions
- Begin by pickling your carrot and daikon by combining all of the ingredients in a bowl (grated carrot, grated daikon, soy sauce, rice wine vinegar, sugar, salt, and hot water). Leave to pickle for 20 minutes.
- Next up, pickle your red onion by combining your sliced red onion, rice wine vinegar, sugar, salt, and hot water in a bowl. Once again, leave to pickle for 20 minutes.
- Now for your chicken marinade. Slice up your chicken into thin-ish slices. Add it to a bowl with your garlic, ginger, soy sauce, chilli flakes, sugar, and lime juice. Mix it up and then set it aside for 15-20 minutes.
- While you wait for your pickled ingredients and chicken, prepare your other sandwich elements. Get out your pâté, combine your sriracha and mayonnaise in a small bowl, collect some fresh mint leaves, roughly chop your coriander, and thinly slice your chillies.
- Slice the baguette horizontally, but not all the way through. You want to open it up like a book. Heat up your baguette by placing it in the oven at 180C for 5 minutes.
- Get yourself a frying pan, place it on medium heat, drizzle in a bit of oil, and then place in your marinated chicken. Fry on each side for around 5 minutes or until golden. Remove and set aside.
- Remove your baguette from the oven. Place it on your serving plate and begin to assemble. First, spread some chicken pâté onto one side of your baguette, then add on some sriracha mayonnaise. Gently place down your daikon and carrot pickle, and mint leaves, then follow with your chicken. Sprinkle with your red onion pickle, coriander leaves, chillies, and chilli oil. Serve up and enjoy!