About this recipe:A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a Vietnamese restaurant, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurant's, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there were plenty of those.
125ml rice vinegar
4 tablespoons caster sugar
1/2 carrot, cut into 2mm-thick matchsticks
1/4 mooli (daikon), cut into 2mm-thick matchsticks
1/2 thinly sliced onion
1 skinless, boneless chicken breast fillet
garlic granules to taste
salt and ground black pepper to taste
1 French stick
4 tablespoons mayonnaise
1/4 cucumber, thinly sliced
1 tablespoon fresh coriander leaves
1 small green chilli - seeded and cut into 2mm-thick matchsticks
1 wedge lime
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Method Prep:30min › Cook:20min › Ready in:50min
Place rice vinegar, water and sugar into a saucepan over medium heat, bring to the boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
Pour the cooled vinegar mixture over the carrot, mooli and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
While the vegetables are marinating, preheat the oven's grill, and set the rack about 15cm from the heat source. Lightly oil a slotted grill pan.
Sprinkle the chicken breast with garlic granules, salt and pepper, and grill on the grill pan, turning once, until the centre of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the grilled chicken, and slice into bite-size pieces.
Slice the baguette in half the lengthways, and pull the centre of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the grill to lightly toast, 2 to 3 minutes.
To assemble the banh mi, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with grilled chicken, cucumber slices, pickled carrot, onion and mooli, coriander leaves and chilli. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.