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.

24

20m

Note: + 10 mins marinating time

5m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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

Dietary information

Nut-free
Peanut-free

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.