Fresh and light for a tasty lunch, this Lemongrass Chicken bánh mì bowl pulls out all the stops for flavour and crunch.
Ingredients
- 800 grams small chicken thigh fillets
- ¼ cup lemon grass paste (see tips)
- 1 tsp dried chilli flakes
- 1½ tbsp vegetable oil
- 2 medium carrots, cut into matchsticks
- 300 grams daikon, cut into matchsticks
- ½ cup white wine vinegar
- 1 tbsp caster sugar
- 2 cups white rice
- 2 tbsp light soy sauce
- 4 spring onions, thinly sliced
- 2 Mediterranean cucumbers, cut into wedges
- ⅔ cup loosely packed fresh coriander leaves
- ½ cup mayonnaise
- ¼ cup sriracha chilli sauce
- 2 limes, cut into cheeks
Instructions
COMBINE chicken, lemongrass paste, chilli and oil in a large bowl; season. Cover; refrigerate for 30 minutes.
PLACE carrot, daikon, vinegar and sugar in a bowl, season; stand for 5 minutes. Drain.
COOK chicken on a heated oiled grill plate (or barbecue) for 3 minutes each side or until cooked through. Cut chicken thickly widthways.
PLACE the rice in a pot of water measured according to packet instructions, cook until tender and fluffy.
DIVIDE rice into serving bowls, drizzle with soy sauce. Top with chicken, pickled vegetables, spring onion, cucumber and coriander.
COMBINE mayonnaise and Sriracha in a small bowl.
SERVE bánh mì bowls with Sriracha mayonnaise and lime cheeks.
Notes
Tip from the team: Lemongrass paste is available from most Asian food stores. If you can’t find any, make a similar marinade using 2 tsp each of minced ginger and garlic and ½ tsp lemon zest. Add to the chicken with ¼ cup yoghurt.
