We've turned the famous Vietnamese sandwich, banh mi, into stylist little starters. They're topped with pickled veg for added flavour.
Serves2424
Cook time5 mins5 minutes
Prep time20 mins20 minutes, + 10 mins marinating time
+ 10 mins marinating time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
