Preparation time
30 minutes
Cooking time
8-10 minutes
Serves
4
When it comes to sandwich-style plates, it's hard to go past a good bánh mì – and this take by Lyndey Milan is to die for. The grassy, fresh lines of Verdelho are always going to be a solid lock for most Vietnamese-inspired flavours. As the spice gets dialled up, though, you’ll need more texture: try Riesling, Gewürztraminer or Pinot Gris.
INGREDIENTS
600g chicken thigh fillets
2 tbsp (40ml) soy sauce
1 tbsp (20ml) peanut oil
1/2 tsp (5ml) sesame oil
1 small garlic clove, finely grated
1/4 tsp ground black or white pepper
Pickled vegetables
2 tsp salt
1/3 cup (75g) sugar
1/2 cup (125ml) rice vinegar
2 carrots, cut into fine matchsticks
1/2 daikon, cut into fine matchsticks
To serve
1 baguette, cut into 4, or 4 French rolls
100g chicken liver pâté
Mayonnaise or Kewpie mayo, to taste
1 small Lebanese cucumber, deseeded, thinly sliced lengthways
2 green onions, chopped
1–2 jalapeños, thinly sliced, seeds removed
1/2 cup loosely packed coriander leaves
1/2 cup loosely packed mint leaves
METHOD
1. For the pickled vegetables: Combine the salt and sugar in a heatproof bowl and pour over 3/4 cup (180ml) boiling water. Stir to dissolve. Add rice vinegar and pour over carrots and daikon, pushing down to cover and allow to pickle for an hour or so. Refrigerate until needed.
2. Pre-heat oven to 180ºC, if you want bread hot.
3. Toss the chicken with the soy sauce, oils, garlic and pepper. Heat a barbeque or grill pan to medium-high heat and cook the chicken for 4–5 minutes each side until just cooked through. Rest briefly, then slice thinly.
4. Warm bread briefly in the oven, split and spread with pâté and mayonnaise.
5. Fill the baguettes with pâté, mayo, sliced chicken, drained pickled vegetables, cucumber, green onions, jalapeños and herbs. Serve immediately.