60g lemongrass paste
60g crushed garlic
1kg 100% NOT Chicken
165g castor sugar
150ml rice wine or white vinegar
300g carrots, julienned
300g daikon, julienned
10 Vietnamese rolls
20 coriander stalks
25g spring onion, thinly sliced
400g cucumber, ribbons
20g red chilli, chopped (optional)
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.