Grilled Shallot and Chicken Banh Mi

Ingredients:

For the pickles:

2 medium carrots, peeled and julienned

100g radish, thinly sliced

1 tbsp sugar

½ tsp salt

3 tbsp rice wine vinegar

For the chicken:

4 tbsp vegetable oil

2 tbsp fish sauce

1 tbsp oyster sauce

½ tsp chilli flakes

2 tsp sugar

3 cloves of garlic, peeled

2 stalks fresh lemon grass, trimmed

2 teaspoons of lime zest

700g boneless, skinless chicken thighs

4 echalion shallots, peeled and quartered

To assemble:

1 large or 2 small French baguettes

4 tbsp pork liver pate

4 tbsp mayonnaise

4 tsp hot sauce

4 tsp soy sauce

Fresh coriander

½ a cucumber

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Method

Start by preparing the carrot and radish. Add the julienned carrots and sliced radish to a large bowl and toss in the sugar, salt, and vinegar. Set aside for 1 hour, stirring occasionally.

Next, prepare the marinade for the chicken and shallots. In the bowl of a food processor, add 2 tablespoons of the oil, the fish sauce, oyster sauce, chilli flakes, sugar, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken and echalion shallots, and toss to coat in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Once marinated, heat the remaining 2 tablespoons of oil in a large frying or griddle pan over a medium-high heat. Sear the chicken and shallots for about 5 minutes on each side, or until cooked through, this may need to be done in batches. Remove to a chopping board and slice the chicken into strips.

Cut the baguettes to the lengths you want for each sandwich. Slice the baguette pieces lengthways.

Spread each sandwich with the sauces (pate, mayonnaise, soy sauce, and hot sauce) and then layer with the pickled vegetables, coriander, and cucumber. Top with the chicken and shallots and enjoy.

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This is a recipe by

Isobel Cox

View all my recipes