With refreshing ingredients, this crunchy Vietnamese-style chicken sandwich makes a perfect lunch treat for hot sticky days.
The ingredient of Five-spice chicken and cucumber banh mi
- 3/4 cup (165g) caster sugar
- 3/4 cup (185ml) white vinegar
- 3 carrots, cut into thin matchsticks or grated
- 900g skinless chicken thigh fillets
- 1/2 cup (150g) whole-egg mayonnaise
- 2 baguettes, cut into thirds, split
- 2 long red chillies, seeds removed, cut into thin strips
- 1 telegraph cucumber, thinly sliced into ribbons (a mandoline is ideal)
- 1/2 red onion, very thinly sliced
- 1/2 cup coriander leaves
- 1/4 cup (60ml) soy sauce
- 5 garlic cloves, finely chopped
- 4 eschalots, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon caster sugar
- 4 coriander stalks, bruised
- 2 teaspoons five-spice powder
The instruction how to make Five-spice chicken and cucumber banh mi
- Combine sugar, vinegar and 1/2 teaspoon salt in a bowl, stirring until sugar and salt dissolve. Add carrots and toss to coat. Stand at room temperature for at least 2 hours or overnight. Drain.
- Meanwhile, combine all the marinade ingredients together in a large bowl with 1 teaspoon black pepper. Add chicken, turning to coat. Cover and marinate in the fridge for 1 1/2 hours, turning frequently.
- Lightly oil a barbecue or chargrill and preheat to medium-high. Remove chicken from marinade and grill, in batches, for 6-8 minutes, turning, until cooked through. Slice on an angle and keep warm.
- Spread mayonnaise on bottom half of baguettes, then fill with carrot, chilli, cucumber, chicken, onion and coriander. Serve immediately.
Nutritions of Five-spice chicken and cucumber banh mifatContent: 779.857 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 95 grams carbohydrates
fibreContent: 42 grams sugar
cholesterolContent: 42 grams protein
sodiumContent: 126 milligrams cholesterol