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BANH MI

Serves 10

INGREDIENTS

60g lemongrass paste

60g crushed garlic

20ml oil

1kg 100% NOT Chicken

Pickles:

165g castor sugar

150ml rice wine or white vinegar

100ml water

2g salt

300g carrots, julienned

300g daikon, julienned

10 Vietnamese rolls

250g mayonnaise

20 coriander stalks

25g spring onion, thinly sliced

400g cucumber, ribbons

20g red chilli, chopped (optional)

METHOD

1. Marinate 100% NOT Chicken in lemongrass, garlic and oil.

2. For the pickles, bring sugar, vinegar, water and salt to simmer to dissolve sugar. Cool. Pour over carrot, refrigerate for at least 1 hour. 10 minutes before serving add daikon, drain.

3. Panfry 100% NOT Chicken until caramelised.

4. Split rolls, spread mayonnaise on one half, add 100% NOT Chicken, top with pickles, coriander, spring onions, and cucumber. Serve with chopped chilli if desired.