Chicken bánh mì

Name: Chicken bánh mì
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 150 g Carrots, cut into thin matchsticks; 60 ml Rice vinegar; 20 g Caster sugar; 2 g Salt; 500 g Chicken thighs, boneless, skinless; 1 Lemongrass, tough outer layer removed, very finely chopped; 0.2 Garlic, 2 cloves, crushed; 15 ml Fish sauce; 15 ml Soy sauce; 10 g Soft brown sugar; 15 ml Vegetable oil; 2 Baguettes, each cut into 2 lengths; 60 g Mayonnaise; 15 ml Sriracha; 0.5 Cucumber, cut into long thin strips; 15 g Fresh coriander; 1 Fresh chillies, thinly sliced

Vietnam's brilliant street-food sandwich: a crusty baguette stuffed with lemongrass chicken, quick-pickled carrot, cucumber, herbs and spicy mayo. Crunchy, fresh and seriously moreish.

Ingredients

150 g Carrots, cut into thin matchsticks
60 ml Rice vinegar
20 g Caster sugar
2 g Salt
500 g Chicken thighs, boneless, skinless
1 Lemongrass, tough outer layer removed, very finely chopped
0.2 Garlic, 2 cloves, crushed
15 ml Fish sauce
15 ml Soy sauce
10 g Soft brown sugar
15 ml Vegetable oil
2 Baguettes, each cut into 2 lengths
60 g Mayonnaise
15 ml Sriracha
0.5 Cucumber, cut into long thin strips
15 g Fresh coriander
1 Fresh chillies, thinly sliced

Method

Stir the vinegar, sugar and salt until dissolved, add the carrots and leave to pickle, stirring now and then.
Mix the lemongrass, garlic, fish sauce, soy sauce and sugar, then toss the chicken in it and leave while the carrots pickle.
Heat the oil in a frying pan or griddle over a medium-high heat and cook the chicken until charred at the edges and cooked through, turning once. Rest for a few minutes, then slice.
Meanwhile heat the oven to 200°C (180°C fan) and warm the baguettes for a few minutes until the crust crackles. Mix the mayo with the sriracha.
Split the baguettes, spread with spicy mayo and fill with chicken, drained pickled carrot, cucumber, coriander and chilli. Everyone can build their own.