Chicken banh mi

This Vietnamese bakery special may be one of Australia’s favourite sandwiches. Often overshadowed by the popular crispy pork filling, this version by comedian Becky Lucas is just as irresistible, and easy to make at home. The secret to an authentic banh mi? A few drops of Maggi seasoning, chicken pâté and homemade pickled carrots.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 2 long baguettes
• 6 tbsp chicken pâté
• 6 tbsp mayonnaise
• 4 cups shredded BBQ chicken
• 2 cucumbers, thinly sliced into batons
• 4 spring onions, cut into 15 cm lengths
• 1½ cups coriander sprigs
• 2 long red chillies, thinly sliced
• 2 tsp Maggi seasoning

For the pickled carrots

• 2 tsp salt
• ¼ cup white sugar
• ¾ cup (187 ml) hot water
• ½ cup (125 ml) rice wine vinegar
• 2 medium carrots, thinly julienned

Marinating time: 1 hour 

Instructions

1. To make the pickled carrots, combine the salt and sugar in a large bowl. Pour over the hot water, followed by the rice wine vinegar, whisking well to combine. Add the carrots and allow to stand for 1 hour to pickle. Drain before using.
2. Split open the baguettes, then spread chicken pâté on one side of the bread. Spread mayonnaise on the other side. Top with shredded chicken, cucumber, spring onion, pickled carrot, coriander sprigs and sliced chilli. Drizzle with Maggi seasoning. Cut into desired portion sizes and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.