Bánh mì recipe
Get creative with your leftover roast chicken and rouse some lunch envy at the same time with our delicious spin on a classic Vietnamese baguette (otherwise known as bánh mì). Loaded with sriracha mayo, pulled chicken, cucumber, pickled carrot, herbs and chilli, it is one flavour-packed sandwich.
See method- Serves 1
- 15 mins to prepare
- 561 calories / serving
Ingredients
- 1 carrot, julienned or cut into fine strips
- 2 tbsp rice wine vinegar
- 2 tsp mayonnaise
- 2 tsp sriracha or sweet chilli sauce, plus extra for drizzling
- ½ white baton, sliced in half
- 1/4 cucumber, cut into thin slices
- 100g roast chicken, pulled (see tip)
- 1 tbsp fresh coriander leaves
- 1 tbsp fresh mint leaves
- ½ red chilli, seeded and thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 2365kJ 561.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 2.1g
- Sugars
- 18g
of the Reference intake
Carbohydrate 69.2gProtein 37.3gFibre 9.0g
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- Put the carrot in a small bowl and cover with the vinegar and a small pinch of salt. Set aside for 10 minutes, then drain.
- Mix the mayonnaise and sriracha or sweet chilli sauce and spread over the inside of the baton. Add the cucumber slices, then the chicken, carrot, herbs and chilli. Drizzle with a little extra sriracha or sweet chilli sauce, if you like, then close with the other baton half.
- Tip: To pull the chicken, put it on a chopping board and use two forks to shred the meat.
- See more Chicken recipes
