Vietnamese Banh Mi
With Hoisin Chicken and Pickled Vegetables
When a basic sandwich just won’t do! This Vietnamese style Banh Mi combines flavour packed chicken, zingy pickled vegetables & chillies with fragrant coriander and rich pâté. This is a street food staple and can be made ahead to spice up a picnic or provide a handheld lunch on a hike, as much as it makes a filling dinner. We chose to air fry our chicken but feel free to pan fry or BBQ it if you prefer.
Recipe
Serves: 2
Ingredients:
- 2 Chicken Breasts
- 2 tbsp Hoisin Sauce (Lee Kum Kee is our favourite)
- 1 Carrot
- 1/4 Cucumber
- 100ml White Vinegar
- 1 tsp Sugar
- 1 tsp Salt
- Pâté of your choice (optional)
- Pickled Jalapeños
- Handful of Fresh Coriander
- 2 Crispy White Baguettes
- Mayo (optional)
Method:
- Marinate the chicken in the hoisin sauce for a minimum of 2 hours, preferably over night.
- Thinly slice the cucumber into rounds and the carrot into ribbons and mix with the vinegar, salt and sugar. This needs to pickle for a minimum of 30 minutes.
- Put the chicken into the air fryer for 15 mins on 185C, turning half way through.
- Allow the chicken to cool slightly before thinly slicing.
- Slice the baguette on one side, lengthways to open and smother the base with Pâté.
- Top with the pickled vegetables, the sliced chicken, jalapeños and fresh coriander. Drizzle with mayo and serve.
Tips & Tricks
Tricks:
- Put the chicken and hoisin into a zip-lock bag to marinade. You can massage the marinade into the meat without making a mess.
Tips:
- You can use any protein you like. This would work well with pork belly or even tofu.
- For a “no cook” version, sliced roast meats would also work well and you could make a hoisin mayo to pack in the flavour.