Name: Bánh mì
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 400g boneless and skinless chicken thighs -; 4 tsp butter, softened -; 2 tsp vegetable oil -; 2 medium baguettes -; 6 tsp mayonnaise -; 8 tsp coarse pâté -; ½ cucumber, deseeded and cut into matchstaicks -; small handful of coriander -; small handful of mint leaves -; 2 spring onions, cut into matchsticks -; ½ red chilli, sliced -; 2 tsp crispy fried shallots -; large pinch of crushed black peppercorns (optional) -; 125ml rice wine vinegar -; 125g granulated sugar -; 125g carrots, cut into matchsticks -; 125g daikon, cut into matchsticks -; 1 tbsp light soy sauce -; 1 tbsp oyster sauce -; 2 tsp rice vinegar -; 1 tsp fish sauce -; 2 tsp granulated sugar -; 3 tsp honey -; 2 tbsp finely chopped lemongrass stalks (2-3 stalks) -; 2 garlic cloves, finely chopped or grated -; ½ tbsp finely chopped chillies (optional) -; ½ small red onion, finely chopped -; 4 tbsp sesame oil -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Bánh mì

1. 400g boneless and skinless chicken thighs -

2. 4 tsp butter, softened -

3. 2 tsp vegetable oil -

4. 2 medium baguettes -

5. 6 tsp mayonnaise -

6. 8 tsp coarse pâté -

7. ½ cucumber, deseeded and cut into matchstaicks -

8. small handful of coriander -

9. small handful of mint leaves -

10. 2 spring onions, cut into matchsticks -

11. ½ red chilli, sliced -

12. 2 tsp crispy fried shallots -

13. large pinch of crushed black peppercorns (optional) -

14. 125ml rice wine vinegar -

15. 125g granulated sugar -

16. 125g carrots, cut into matchsticks -

17. 125g daikon, cut into matchsticks -

18. 1 tbsp light soy sauce -

19. 1 tbsp oyster sauce -

20. 2 tsp rice vinegar -

21. 1 tsp fish sauce -

22. 2 tsp granulated sugar -

23. 3 tsp honey -

24. 2 tbsp finely chopped lemongrass stalks (2-3 stalks) -

25. 2 garlic cloves, finely chopped or grated -

26. ½ tbsp finely chopped chillies (optional) -

27. ½ small red onion, finely chopped -

28. 4 tbsp sesame oil -

How to cook deliciously - Bánh mì

1. Stage

First, make the carrot & daikon pickle. Heat the vinegar and sugar in a saucepan over a medium heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool completely. Put the carrots and daikon in a sterilised jar, then pour over the cooled vinegar mixture. Seal the jar and chill for 1-3 hrs. Will keep chilled for a month.

2. Stage

Combine all of the ingredients for the marinade in a large bowl, add the chicken and mix well to evenly coat. Marinate in the fridge for at least 3 hrs, or overnight.

3. Stage

Heat the oven to 180C/160C fan/ gas 4. Remove the chicken thighs from the marinade, shaking off as much excess as possible, and set the leftover marinade aside. Rub 2 tsp of the butter over a baking tray and arrange the chicken thighs on top. Roast for 25-30 mins, then cut the chicken into large strips and set aside. Turn the oven down to its lowest temperature.

4. Stage

Heat the vegetable oil in a frying pan over a medium heat and pour in the leftover marinade. Bring to a simmer, then add the chicken strips and toss to coat evenly. Stir frequently to ensure the sauce doesn’t burn. Cook for 5 mins until the chicken is golden.

5. Stage

Warm the baguettes in the oven for 2-3 mins. Split them down the middle, and pull out some of the insides to make room for the filling. 6 Spread the remaining butter over one side of each baguette, then spread the mayonnaise on top. On the other side, spread over the pâté. Lay the cucumber inside, followed by 2 tbsp of the pickle. Top with the chicken, coriander, mint and spring onions. Sprinkle with chilli slices, crispy shallots and crushed peppercorns, if you like.