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Tasia and Gracia's lemongrass chicken banh mi

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Looking for a Vietnamese-inspired lunch? This chicken banh mi recipe is comes complete with homemade pickled carrots and is super satisfying.

  • Serves4, as a light meal
  • Cook time20 minutes
  • Prep time20 minutes, + 1 hour marinating, 30 mins cooling & 5 mins resting time
Tasia and Gracia’s lemongrass chicken banh mi

Ingredients

  • 1 tbs lemongrass paste
  • 1 tbs ginger paste
  • 2 tsp garlic paste
  • 2 x 300g Coles Free Range Chicken Breast Fillets
  • 4 Coles Bakery Vietnamese Rolls, split lengthways
  • 1/3 cup (100g) mayonnaise
  • 1 Lebanese cucumber, seeded, cut into long matchsticks
  • 2 spring onions, green part only, cut into long strips
  • 1/2 bunch coriander, leaves picked
  • 2 tbs fried shallots
  • Sweet chilli sauce, to serve
  • Sliced red chilli (optional), to serve

Pickled Carrots

  • 2 medium carrots, peeled, cut into long matchsticks
  • 1 cup (250ml) white vinegar
  • 1/3 cup (75g) white sugar

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine lemongrass, ginger and garlic in a large bowl. Use a small sharp knife to lightly score the chicken. Add chicken to the lemongrass mixture and turn to coat. Place in the fridge, covered, for at least 1 hour or overnight to develop the flavours.
  2. Step 2

    To make the pickled carrot, place the carrot in a small heatproof bowl. Place the vinegar and sugar in a small saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Pour over the carrots and set aside for 30 mins to cool. Drain.
  3. Step 3

    Heat a greased barbecue or chargrill pan on medium. Cook the chicken for 6-8 mins each side or until cooked through. Transfer to a plate for 5 mins to rest. Slice.
  4. Step 4

    Spread rolls with mayonnaise. Fill with cucumber, spring onion, coriander and chicken. Sprinkle with fried shallots. Drizzle with sweet chilli sauce and sprinkle with chilli, if using, to serve.

Tasia and Gracia's lemongrass chicken banh mi

Tasia and Gracia's lemongrass chicken banh mi
  • Serves4, as a light meal
  • Cook time20 minutes
  • Prep time20 minutes, + 1 hour marinating, 30 mins cooling & 5 mins resting time
Ingredients
  • 1 tbs lemongrass paste
  • 1 tbs ginger paste
  • 2 tsp garlic paste
  • 2 x 300g Coles Free Range Chicken Breast Fillets
  • 4 Coles Bakery Vietnamese Rolls, split lengthways
  • 1/3 cup (100g) mayonnaise
  • 1 Lebanese cucumber, seeded, cut into long matchsticks
  • 2 spring onions, green part only, cut into long strips
  • 1/2 bunch coriander, leaves picked
  • 2 tbs fried shallots
  • Sweet chilli sauce, to serve
  • Sliced red chilli (optional), to serve

Pickled Carrots

  • 2 medium carrots, peeled, cut into long matchsticks
  • 1 cup (250ml) white vinegar
  • 1/3 cup (75g) white sugar
    Description

    Looking for a Vietnamese-inspired lunch? This chicken banh mi recipe is comes complete with homemade pickled carrots and is super satisfying.

    Method
    1. Step 1

      Combine lemongrass, ginger and garlic in a large bowl. Use a small sharp knife to lightly score the chicken. Add chicken to the lemongrass mixture and turn to coat. Place in the fridge, covered, for at least 1 hour or overnight to develop the flavours.
    2. Step 2

      To make the pickled carrot, place the carrot in a small heatproof bowl. Place the vinegar and sugar in a small saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Pour over the carrots and set aside for 30 mins to cool. Drain.
    3. Step 3

      Heat a greased barbecue or chargrill pan on medium. Cook the chicken for 6-8 mins each side or until cooked through. Transfer to a plate for 5 mins to rest. Slice.
    4. Step 4

      Spread rolls with mayonnaise. Fill with cucumber, spring onion, coriander and chicken. Sprinkle with fried shallots. Drizzle with sweet chilli sauce and sprinkle with chilli, if using, to serve.