Crispy Chicken Banh Mi
I loooove a good banh mi after travelling to Vietnam a few years back, it quickly became a favourite of mine. This recipes features Crispy Free-Range Chicken Thigh which is packed with flavour. The crunchy baguette and fresh fillings are simply delicious.
Servings: 2
Ingredients
2 tbsp White Vinegar
1 tsp Coconut Sugar
1 Carrot, sliced into long thin strips
300g Free-Range Chicken Thigh (with skin on) supplied from Butcher Crowd Box.
1 tbsp Fish Sauce
2 Garlic Cloves, minced
¼ tsp Chilli Flakes
1 tsp Coconut Sugar
1 tsp Lime Zest
1 tsp Extra Virgin Olive Oil
To serve:
2 x small Baguettes, cut in half with a hinge
2 tbsp Mayonnaise
1 Cucumber, sliced
1 Spring Onion, chopped
½ cup Coriander
½ Lime, juiced
Salt & Pepper, to taste
Hot Sauce, optional
Method
Combine vinegar, coconut sugar and carrot in a bowl and set aside to pickle for 10 minutes.
Combine chicken, fish sauce, garlic, chilli flakes, coconut sugar and lime zest in a bowl.
Heat oil in a frying pan on a medium heat.
Add chicken and cook until browned, approximately 3-4 minutes each side.
Once cooked, slice chicken and set aside.
Spread the bottom half of the baguettes with a layer of mayonnaise and add chicken slices.
Top with cucumber, spring onion, coriander, lime juice, pickled carrot and salt & pepper.
Add optional hot sauce and serve.