13 May 2013|
This full-of-flavour Vietnamese speciality makes a great change from the usual chicken and salad roll, writes Sheshtyn de Souza.
This recipe is based on Vietnamese banh mi rolls, which combine some quintessential flavours of that country, such as coriander, chilli, lime and peanuts. It turned out a little dry, so feel free to be generous with the mayonnaise. Also, little hands may find a large, stuffed baguette difficult, so I made smaller-sized portions for children. If you're short of time, you could use store-bought barbecued chicken, as I did.
Preparation and Cooking Time: 60 minutes
2 tbs white vinegar
1 tsp caster sugar (optional)
1 garlic clove, crushed
1 small red chilli, finely chopped, or 1 tsp sambal oelek (see note)
1 large carrot, grated
1 white onion, finely sliced
4 chicken-breast fillets (skin on)
4 tbs mayonnaise
1 tbs lime juice
½ tsp five-spice
2 baguettes, halved and sliced lengthways (be careful not to cut all the way through)
Handful of fresh coriander leaves, chopped
4 tbs roasted cashews or peanuts, chopped
1 long red chilli, finely chopped
Place vinegar, sugar (if using), half a teaspoon of salt, garlic and chilli in a medium bowl. Stir to combine. Add carrot and onion. Mix and set aside.
Preheat barbecue plate on medium-high heat. Place chicken, skin side down, on plate and cook for eight minutes or until golden. Turn and cook for five minutes or until cooked through. Allow to cool, then shred meat.
Place mayonnaise, juice and five-spice in a small bowl. Stir to combine.
Lightly toast baguettes on barbecue plate. Spread mayonnaise mixture on one side of one baguette. Top with shredded chicken, carrot mixture, coriander, nuts and chilli. Repeat with remaining baguettes, chicken, carrot mixture, coriander, nuts and chilli. Serve.
Note: Sambal oelek is an Indonesian chilli paste available in the Asian aisle of supermarkets or from Asian grocery stores.
From: Cook With Love – The Pete Evans Collection
Publisher: Murdoch Books/Allen & Unwin