Banh mi chicken bites with pickled veg

We've turned the famous Vietnamese sandwich, banh mi, into stylist little starters. They're topped with pickled veg for added flavour.



Note: + 10 mins marinating time



  • 1 Coles Bakery Stone Baked by Laurent Sourdough Baguette, cut into 24 slices
  • 1/4 cup (60ml) sesame oil
  • 1 lemongrass stem, finely grated
  • 1 tbs finely grated ginger
  • 2 garlic cloves, crushed
  • 2 tsp caster sugar
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • 2 cups shredded roast chicken breast
  • 1 long red chilli, seeded, chopped
  • 1/2 cup (150g) mayonnaise
  • Coriander sprigs, to serve

Pickled veg

  • 1 tbs caster sugar
  • 2 tbs rice wine vinegar
  • 2 carrots, peeled, cut into matchsticks
  • 1 white radish, cut into matchsticks
  • 2 spring onions, thinly sliced lengthways



To make the pickled veg, combine the sugar, vinegar, carrot, radish and spring onion in a small bowl. Set aside for 10 mins to develop the flavours. Drain well.


Preheat grill on high. Grease a baking tray. Arrange the baguette slices in a single layer on the prepared tray. Brush with 2 tbs oil. Cook under grill for 1 min each side or until toasted. Transfer to a serving plate.


Heat the remaining oil in a frying pan over medium heat. Add the lemongrass, ginger, garlic and sugar. Cook for 2 mins or until aromatic. Remove from heat. Stir in lime juice and fish sauce. Transfer to a large bowl. Add the chicken, chilli and mayonnaise. Stir to combine.


Spoon the chicken mixture over the baguette slices. Top with the pickled veg and coriander to serve. 

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.