Our Recipe

Our stunning Citrus Lemongrass Sauce brings this banh mi to life. The lemongrass flavour is synomonous with Vietnamese cuisine. This sandwich has everything going on, meaty umami flavours, fragrant lemongrass and sharp pickled vegetables.

Lemongrass Chicken Banh Mi
Ingredients

Barra Gallega (BAG24)

1pc

Cucumber, shredded

40g

Cooked Chicken, sliced

60g

Rich Sauce Real Mayo (MAY18)

10g

Chicken Liver Pâté (PAT26)

20g

Sriracha Sauce (SCE180)

10g

Citrus Lemongrass Sauce (SCE153)

10g

Fresh Coriander

3g

Carrot & Mouli Pickle (see below)

18g

Fresh Mint

1g

Mouli, finely shredded

450g

Carrot, finely shredded

180g

Fine Sea Salt

1tsp

Caster Sugar + 2tsp

100g

Distilled White Vinegar

300ml

Water

240ml

Method
  1. Slice open the Barra and spread 20g of the pâté evenly on the bottom side.
  2. Mix the Sriracha Sauce with the mayo and spread on the top slice.
  3. Mix the sliced chicken with the Lemongrass sauce and place on top of the pate.
  4. Sprinkle the pickled vegetables over the chicken followed by the sliced cucumber and fresh herbs.
  5. Mix the cut vegetables with 1tsp of salt and 2tsp caster sugar and set aside for 2 or 3 minutes.
  6. Meanwhile, mix together the remaining sugar, vinegar and water and warm until the sugar has dissolved.
  7. Wash off the vegetables and add to the pickling solution.
  8. The pickle is ready after 1 hour.