Vietnamese chicken baguettes (Bhan Mi)

Stuff your sandwich with chicken, carrot, cucumber, spring onion and sweet chilli dressing for Asian zing

PREP: 20 MINSCOOK: 5 MINS - 10 MINSEASY

Nutrition: per serving

• kcal439
 
• fat7g
 
• saturates1g
 
• carbs61g
 
• sugars18g
 
• fibre5g
 
• protein32g
 
• salt1.6g

Ingredients

• 1 small chicken breast
• 1 tsp olive oil
  
• 1 tsp rice vinegar
• ½ tsp golden caster sugar
• juice ½ lime
  
• ½ small carrot
  
  , peeled and grated
• 2 spring onion
  
  , thinly sliced
• 2½cm/1in piece cucumber, deseeded and sliced
• ½ red chilli, thinly sliced into rounds
• 1 sandwich baguette
• 3-4 Little Gem lettuce leaves, washed
• 1-2 tbsp sweet chilli sauce

Method

1. Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.
2. Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.
3. Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.

Banh mi (vietnamese chicken rolls)

These Vietnamese-style rolls are filled with barbecued chicken and fresh asian herbs for a crisp, authentic flavour.

Ingredients

•  1 Lebanese cucumber
•  1 cup (250ml) rice vinegar
•  1/2 cup (110g) caster sugar
•  1 carrot
•  2 tablespoons light soy sauce
•  1 tablespoon peanut oil
•  1 tablespoon honey
•  2 garlic cloves, finely chopped
•  500g chicken thigh fillets, trimmed
•  1 baguette, cut into 4, or 4 soft long rolls
•  1 tablespoon reduced-fat whole-egg mayonnaise
•  4 soft butter lettuce leaves, torn
•  1 tablespoon pickled jalapeno peppers (optional)
•  1 tablespoon hot chilli sauce (see notes)
•  Few sprigs of fresh coriander

Method

1. Step 1
   Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.
2. Step 2
   Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.
3. Step 3
   Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.
4. Step 4
   Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.
5. Step 5
   Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.
6. Step 6
   Split rolls, then lightly grill the cut side for 20 seconds to warm them.
7. Step 7
   Drain the pickled carrot and cucumber.
8. Step 8
   To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

Notes 

We used Sriracha hot sauce, available from Asian food shops.

This recipe involves some marinating so start in advance.