Ingredients
Pickled veg
- 1 ½ cups rice wine vinegar
- ¾ cup caster sugar
- 4 tablespoons salt
- 2 cups boiling water
- 4 medium carrots, peeled, cut into long matchsticks
- 1 large daikon, (or Chinese cabbage) peeled, cut into long matchsticks
Bahn Mi
- 1 cooked large roast chicken, shredded
- 1/3 cup Maggie seasoning or hoisin sauce
- 8 crusty rolls
- 2/3 cup reduced-fat mayonnaise or Kewpie
- 4 spring onions, cut into 15cm lengths
- 2 Lebanese cucumber, peeled into ribbons
- 1 cup coriander sprigs
- 2 small red chilli’s, thinly sliced (optional)
Method
- Place the vinegar, salt and sugar in a small bowl, add boiling water, stir until the sugar dissolves. Add carrot and daikon, stir and set aside for 20 mins to soak.
- Place shredded chicken in a bowl, drizzle over Maggie seasoning or hoisin sauce, stir until chicken is lightly coated
- Cut each roll lengthways, try not to cut all the way through, spread bottom of rolls with mayonnaise
- Drain the veg
- Place chicken in roll, top with pickled veg, spring onion, cucumber, coriander and chilli, if using
- Wrap in greaseproof and serve.
Top Tip!
Using a cooked chicken is the quick option, you can also poach your own.
A variety of veg can be used, simply swap around based on seasons
