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Bánh mì recipe
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Get creative with your leftover roast chicken and rouse some lunch envy at the same time with our delicious spin on a classic Vietnamese baguette (otherwise known as bánh mì). Loaded with sriracha mayo, pulled chicken, cucumber, pickled carrot, herbs and chilli, it is one flavour-packed sandwich. See method
Ingredients
- 1 carrot, julienned or cut into fine strips
- 2 tbsp rice wine vinegar
- 2 tsp mayonnaise
- 2 tsp sriracha or sweet chilli sauce, plus extra for drizzling
- ½ white baton, sliced in half
- 1/4 cucumber, cut into thin slices
- 100g roast chicken, pulled (see tip)
- 1 tbsp fresh coriander leaves
- 1 tbsp fresh mint leaves
- ½ red chilli, seeded and thinly sliced
Each serving contains
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Energy
2365kj
561kcal
28%
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Fat
15g
21%
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Saturates
3g
16%
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Sugars
18g
20%
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Salt
2.1g
35%
of the reference intake
Carbohydrate 69.2g
Protein 37.3g
Fibre 9g
Method
- Put the carrot in a small bowl and cover with the vinegar and a small pinch of salt. Set aside for 10 minutes, then drain.
- Mix the mayonnaise and sriracha or sweet chilli sauce and spread over the inside of the baton. Add the cucumber slices, then the chicken, carrot, herbs and chilli. Drizzle with a little extra sriracha or sweet chilli sauce, if you like, then close with the other baton half.
Tip: To pull the chicken, put it on a chopping board and use two forks to shred the meat.
See more Chicken recipes