Chicken bhan mi

Jan Bilton's chicken banh mi.

Although this Vietnamese sandwich is usually served hot it also makes an excellent cold take-away lunch for picnics or work. The chicken can be cooked the night before. Or toss cooked chicken in the marinade if you're short of time.

Ingredients

Chicken

1/4 cup	lime juice
1/4 cup	fish sauce
2 Tbsp	sugar
2 cloves	garlic, crushed
1 small	chilli, seeded and diced
200g	skinned and boned chicken

Pickled Veg

1/4 cup	rice vinegar
1/4 cup	hot water
2 Tbsp	sugar
A pinch	chilli flakes
A pinch	salt
2	large red radishes
2	small carrots

Sandwiches

2 short	baguettes or long rolls
1/3 cup	mayo
1/4	telegraph cucumber, thinly sliced
1/2 cup	mint leaves, sliced

Directions

1. Combine the fish sauce, lime juice, sugar, garlic and chilli. Place the chicken in a small dish and pour the marinade over. Cover and marinate for at least an hour or overnight.
2. To pickle the veg, combine the water, rice vinegar, sugar, salt and chilli flakes in a small bowl. Thinly slice the carrots and radishes on an angle. Add to the marinade. Cover and marinate in the fridge for at least an hour or overnight.
3. Drain the chicken and grill about for about 6 minutes each side or until cooked. Slice open the rolls and grill the insides until golden.
4. Thinly slice the chicken. Spread the mayo over the cut sides of the rolls. Drain the vegetables. Layer the rolls with the thinly sliced chicken, pickled veg and mint.