Chicken Bahn Mi with Sriracha Mayo and Quick Pickled Vegetables

Preheat oven to 180°C. Pat chicken dry on paper towel and slice into 1cm strips. Place chicken in a bowl with the fish, lime & soy sauce (brown coloured sachet) and mix well to coat. Set chicken aside to marinate while preparing remaining ingredients.

Peel and grate carrot. Trim Lebanese cucumber and peel into ribbons. Trim and cut radish into matchsticks. Thinly slice chilli (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.

Boil the kettle. In a bowl, combine sugar, rice vinegar and 3 Tbsp boiling water, stirring until sugar has dissolved. Add carrot and radish, tossing well to coat. Set aside to cool and pickle.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discard the remaining marinade) and cook in batches if necessary, stirring for 5 minutes until chicken is cooked through.

Meanwhile cut Vietnamese baguettes in half lengthwise, taking care not to cut all the way through. Dampen the baguettes by quickly running under the tap or spraying with water. Place in the oven for about 5 minutes, or until warm and crispy.

Spread sriracha mayonnaise (to taste) inside baguettes. Layer with cucumber ribbons, cooked chicken, pickled carrot and radish, then top with sliced chilli and scatter over with coriander. Enjoy!

Preheat oven to 180°C. Pat chicken dry on paper towel and slice into 1cm strips. Place chicken in a bowl with the fish, lime & soy sauce (brown coloured sachet) and mix well to coat. Set chicken aside to marinate while preparing remaining ingredients.

Peel and grate carrot. Trim Lebanese cucumber and peel into ribbons. Trim and cut radish into matchsticks. Thinly slice chilli (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.

Boil the kettle. In a bowl, combine sugar, rice vinegar and 4 Tbsp boiling water, stirring until sugar has dissolved. Add carrot and radish, tossing well to coat. Set aside to cool and pickle.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discard the remaining marinade) and cook in batches if necessary, stirring for 5 minutes until chicken is cooked through.

Meanwhile cut Vietnamese baguettes in half lengthwise, taking care not to cut all the way through. Dampen the baguettes by quickly running under the tap or spraying with water. Place in the oven for about 5 minutes, or until warm and crispy.

Spread sriracha mayonnaise (to taste) inside baguettes. Layer with cucumber ribbons, cooked chicken, pickled carrot and radish, then top with sliced chilli and scatter over with coriander. Enjoy!

Preheat oven to 180°C. Pat chicken dry on paper towel and slice into 1cm strips. Place chicken in a bowl with the fish, lime & soy sauce (brown coloured sachet) and mix well to coat. Set chicken aside to marinate while preparing remaining ingredients.

Peel and grate carrot. Trim Lebanese cucumber and peel into ribbons. Trim and cut radish into matchsticks. Thinly slice chilli (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.

Boil the kettle. In a bowl, combine sugar, rice vinegar and 2 Tbsp boiling water, stirring until sugar has dissolved. Add carrot and radish, tossing well to coat. Set aside to cool and pickle.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discard the remaining marinade) and cook in batches if necessary, stirring for 5 minutes until chicken is cooked through.

Meanwhile cut Vietnamese baguettes in half lengthwise, taking care not to cut all the way through. Dampen the baguettes by quickly running under the tap or spraying with water. Place in the oven for about 5 minutes, or until warm and crispy.

Spread sriracha mayonnaise (to taste) inside baguettes. Layer with cucumber ribbons, cooked chicken, pickled carrot and radish, then top with sliced chilli and scatter over with coriander. Enjoy!

Preheat oven to 180°C. Pat chicken dry on paper towel and slice into 1cm strips. Place chicken in a bowl with the fish, lime & soy sauce (brown coloured sachet) and mix well to coat. Set chicken aside to marinate while preparing remaining ingredients.

Peel and grate carrot. Trim Lebanese cucumber and peel into ribbons. Trim and cut radish into matchsticks. Thinly slice chilli (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.

Boil the kettle. In a bowl, combine sugar, rice vinegar and 2 Tbsp boiling water, stirring until sugar has dissolved. Add carrot and radish, tossing well to coat. Set aside to cool and pickle.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discard the remaining marinade) and cook in batches if necessary, stirring for 5 minutes until chicken is cooked through.

Meanwhile cut Vietnamese baguettes in half lengthwise, taking care not to cut all the way through. Dampen the baguettes by quickly running under the tap or spraying with water. Place in the oven for about 5 minutes, or until warm and crispy.

Spread sriracha mayonnaise (to taste) inside baguettes. Layer with cucumber ribbons, cooked chicken, pickled carrot and radish, then top with sliced chilli and scatter over with coriander. Enjoy!

Preheat oven to 180°C. Pat chicken dry on paper towel and slice into 1cm strips. Place chicken in a bowl with the fish, lime & soy sauce (brown coloured sachet) and mix well to coat. Set chicken aside to marinate while preparing remaining ingredients.

Peel and grate carrot. Trim Lebanese cucumber and peel into ribbons. Trim and cut radish into matchsticks. Thinly slice chilli (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.

Boil the kettle. In a bowl, combine sugar, rice vinegar and 2 Tbsp boiling water, stirring until sugar has dissolved. Add carrot and radish, tossing well to coat. Set aside to cool and pickle.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discard the remaining marinade) and cook in batches if necessary, stirring for 5 minutes until chicken is cooked through.

Meanwhile cut Vietnamese baguettes in half lengthwise, taking care not to cut all the way through. Dampen the baguettes by quickly running under the tap or spraying with water. Place in the oven for about 5 minutes, or until warm and crispy.

Spread sriracha mayonnaise (to taste) inside baguettes. Layer with cucumber ribbons, cooked chicken, pickled carrot and radish, then top with sliced chilli and scatter over with coriander. Enjoy!

Preheat oven to 180°C. Pat chicken dry on paper towel and slice into 1cm strips. Place chicken in a bowl with the fish, lime & soy sauce (brown coloured sachet) and mix well to coat. Set chicken aside to marinate while preparing remaining ingredients.

Peel and grate carrot. Trim Lebanese cucumber and peel into ribbons. Trim and cut radish into matchsticks. Thinly slice chilli (removing seeds if preferred). Pick coriander leaves, discarding roots and stems.

Boil the kettle. In a bowl, combine sugar, rice vinegar and 2 Tbsp boiling water, stirring until sugar has dissolved. Add carrot and radish, tossing well to coat. Set aside to cool and pickle.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discard the remaining marinade) and cook in batches if necessary, stirring for 5 minutes until chicken is cooked through.

Meanwhile cut Vietnamese baguettes in half lengthwise, taking care not to cut all the way through. Dampen the baguettes by quickly running under the tap or spraying with water. Place in the oven for about 5 minutes, or until warm and crispy.

Spread sriracha mayonnaise (to taste) inside baguettes. Layer with cucumber ribbons, cooked chicken, pickled carrot and radish, then top with sliced chilli and scatter over with coriander. Enjoy!