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Bánh mì

 


Method 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)

For the carrot & daikon pickle

125ml rice wine vinegar

125g granulated sugar

125g carrots

cut into matchsticks

125g daikon

cut into matchsticks

For the chicken marinade

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


step 1

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.


step 2

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.


step 3

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.


step 4

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.


step 5

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.



Method 2


Ingredients:

- Baguette (usually made with rice flour for a lighter texture)

- Protein such as grilled pork, chicken, or tofu

- Pickled carrots and daikon radish

- Cucumber slices

- Cilantro leaves

- Jalapeno slices

- Mayonnaise or pate (optional)

- Soy sauce or Maggi seasoning sauce


Steps:

1. Slice the baguette in half lengthwise and lightly toast it.

2. Fill the baguette with your choice of protein, thinly sliced pickled carrots and daikon, cucumber slices, cilantro leaves, jalapeno slices, and any optional spreads.

3. Drizzle with soy sauce or Maggi seasoning sauce for added flavor.

4. Close the sandwich and enjoy! 



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