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Ingredients

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Pickled Vegetables

  • Rice vinegar 120.0 ml
  • Water 120.0 ml
  • Sugar 25.0 g
  • Salt 5.0 g
  • Carrots, julienne 200.0 g
  • Radishes, julienne 200.0 g

Lemongrass Aioli

Chicken

Assembly


Banh Mi is a beloved Street Food with a rich history. Tender chicken breast seasoned with aromatic spices is paired with crisp pickled vegetables for brightness and crunch. A fragrant lemongrass aioli infused with ginger, garlic, soy and sesame adds depth and richness, while crispy chilli oil and fresh coriander bring warmth and freshness.

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Preparation

  1. Pickled Vegetables

    1. Bring the rice vinegar, water, sugar and salt to the boil. Add vegetables and turn the heat off. Allow vegetables to sit in the liquid until the liquid cools down before using.
  2. Lemongrass Aioli

    1. Add all ingredients for the lemongrass aioli to a blender and blend until well combined.
  3. Chicken

    1. Rub the chicken breast fillet Robertsons Chicken Spice and grill on griddle pan till cooked through. Slice thinly at an angle.
  4. Assembly

    1. Spread lemongrass mayo on the baguette. 
    2. Add some grated mature cheddar cheese and the sliced chicken breast. 
    3. Drizzle with crispy chilli oil. 
    4. Add pickled vegetables and the slices of cucumber. 
    5. Add jalapeño slices, coriander leaves and the remainder of the grated mature cheddar cheese and close baguette. 
    6. Spread the Hellmann’s Tangy Mayonnaise on the outside of the baguette and grill on both sides until golden brown.
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