The Northern Express Herald
These Barbecue Chicken Banh Mi Are A Recipe For Summer Success
Add more chilli if you fancy a bit more heat. But my advice, if feeding these to children or first-time guests, it to serve a little extra bowl separately.
BARBECUE CHICKEN BANH MI RECIPE
1 clove garlic, grated
2 tsp grated ginger
2 Tbsp soy sauce
2 tsp fish sauce
2 tsp sesame oil
¼ cup brown sugar
450g chicken thighs
4 long buns
Lime, to squeeze
Salad
1 cup shredded red cabbage
1 cup shredded white cabbage
¼ cucumber, thinly sliced
1 cup coriander leaves, plus extra to serve
½ red chilli, thinly sliced (place 1 tsp into the dressing)
Dressing
¼ cup rice wine vinegar
2 Tbsp caster sugar
2 Tbsp lime juice
2 tsp fish sauce
- Into a bowl place the garlic, ginger, soy, fish sauce, sesame oil and sugar, combining well. Add the chicken thighs and marinate for 2 hours or overnight.
- For the dressing, place all the ingredients into a jar and shake well.
- For the salad, in a large bowl place the cabbages, cucumber, coriander and chilli, mixing well. Add half the dressing, reserving the remainder to serve alongside.
- When ready to cook the chicken, heat a barbecue to medium heat. Pat the excess marinade from the chicken and cook for 5 or 6 minutes on each side.
- To serve, split open the buns. Fill with salad, sliced chicken and a drizzle of extra dressing.
- Add a good squeeze of lime.