Bánh mì

Vietnamese style sweet & sour rolls

From the 2020 MOM and WOW Diary

Ingredients
2 teaspoons finely grated ginger
¼ cup rice wine vinegar
2 teaspoons caster sugar
1 carrot, finely shredded
½ cucumber, finely shredded
¼ cup soy sauce
¼ cup sweet chilli sauce
1 garlic clove, finely chopped
½ red onion, very thinly sliced
500g chicken breast fillets,
or rump steak
1 tablespoon olive oil
1 baguette, cut into 4
1/3 cup whole-egg mayonnaise
¼ cup coriander sprigs, leaves picked
1 long red chilli, seeds removed,
thinly sliced

Preparation
Combine ginger, vinegar, sugar and 1 teaspoon salt in a bowl.
Toss the cucumber, onion and carrot through the dressing and
set aside for 30 minutes.

Combine soy sauce, sweet chilli sauce and garlic in a bowl and
add the chicken/steak, turning to coat. Cover and marinate in
the fridge for 30 minutes.

Heat the oil in a fry pan over medium heat. Drain the
chicken/steak and cook for 4-5 minutes each side until cooked
through (steak can be medium). Cool slightly, then shred
chicken with 2 forks, or slice steak into thin strips.

Drain the pickled vegetables.

Split the baguette pieces and spread with mayonnaise. Fill with
the pickled vegetables, chicken or steak, coriander leaves and
chilli.