Banh craving Vietnamese food recently so here goes…
So I have never actually been to Vietnam (one day I will hopefully get the chance), but my sister has and in a previous blog post I wrote about her taking me to this amazing Vietnamese street food cafe in London to fulfill her cravings. Whilst there and at her recommendation I ate Banh Mi. This is a dish that combines traditional Vietnamese flavours with an infusion of France (one of the results of France occupying Vietnam in the nineteenth century). It consists of a baguette spread with mayonnaise and filled with fresh vegetables, herbs and marinated meat and is honestly one of the best things I have ever eaten. I have put a slight spin on it today by introducing the cuisine of another culture with the humble American burger, though using a brioche bun so still pretty french to be honest…
Prep time: 15 minutes
Cooking time: 15 minutes
- 400 g chicken breast cut into strips
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- zest and juice of 1 lime
- 1 inch of ginger, peeled and grated
- 1 clove of garlic, peeled and grated
- 1 tbsp water
- 1 tbsp honey
- 2 carrots, peeled and cut julienne style
- 2 tbsp rice wine vinegar
- 1/2 a cucumber
- 1/2 red cabbage, shredded
- 1 large bunch of coriander
- salt and pepper
- 4 buns (I used brioche)
- Preheat the oven to 150 degrees (in a fan oven).
- In a bowl combine together the soy sauce, fish sauce, lime zest, lime juice, water, honey ginger and garlic and season generously with pepper. Pour the chicken into an oven proof tray that has relatively high edges so that the liquid doesn’t spill out. Cover the chicken with the sauce and use your hands to combine them together and massage the chicken with the sauce. N.B. you can leave this to marinate for a few hours if you wish.
- Cover the tray with foil and then place in the oven for 10 -15 minutes or until cooked through. You want this meat to be very tender so be very careful not to overcook it!
- Meanwhile you want to prep the rest of the ingredients. Use a a potato peel to peel ribbons of cucumber. Combine the carrots with vinegar and salt in order to pickle them a little. Cut the leaves off the coriander. Cut the buns in half and spread mayonnaise over them.
- Take the chicken out of the oven and use two forks to shred it apart. Layer up each bun with cabbage, chicken, cucumber, carrots and coriander and top off with the other half of each bun.
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