Chicken Bahn Mi with Sriracha Mayo & Quick Pickled Vegetables

Preheat oven to 180°C. Pat chicken breast 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.

Tip! You can marinate the chicken for as long as you like, depending on how much time you have. The longer the marination time, the deeper the flavour.

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.

Tip! If you are pressed for time, you can also grate the radish using a box grater.

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.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discarding 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.

Tip! Wetting the bread will help steam the baguette making it soft and fluffy inside and crispy on the outside.

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 breast 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.

Tip! You can marinate the chicken for as long as you like, depending on how much time you have. The longer the marination time, the deeper the flavour.

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.

Tip! If you are pressed for time, you can also grate the radish using a box grater.

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.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat oil in a pan over medium-high heat (enough to cover the base). Add marinated chicken (discarding 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.

Tip! Wetting the bread will help steam the baguette making it soft and fluffy inside and crispy on the outside.

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!