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

1. Combine vinegar, coconut sugar and carrot in a bowl and set aside to pickle for 10 minutes. 

2. Combine chicken, fish sauce, garlic, chilli flakes, coconut sugar and lime zest in a bowl. 

3. Heat oil in a frying pan on a medium heat. 

4. Add chicken and cook until browned, approximately 3-4 minutes each side. 

5. Once cooked, slice chicken and set aside. 

6. Spread the bottom half of the baguettes with a layer of mayonnaise and add chicken slices. 

7. Top with cucumber, spring onion, coriander, lime juice, pickled carrot and salt & pepper. 

8. Add optional hot sauce and serve. 

After some more delicious recipes? 
Try these!

• Lettuce Tacos

• Moroccan Chickpas Cous Cous

• Roast Vegetable Frittata