Chicken banh mi (Vietnamese sandwich)

Name: Chicken banh mi (Vietnamese sandwich)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 medium carrots (, peeled cut into 2-3mm / 1/10" batons (Note 1); 1/2 large white radish (daikon), peeled, cut the same as carrots (Note 1); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking / kosher salt; 3/4 cup rice wine vinegar (sub apple cider vinegar); 4 crusty white rolls (~ 20cm/8" (Note 2); 2 - 3 tbsp salted butter; 120g/ 4 oz chicken pate (or other pate of choice); 4 tbsp whole egg mayonnaise or Kewpie; 4 cups (400g/ 14oz) shredded chicken; 2 - 3 green onion stems (, cut to bread roll length (3 pieces per Banh Mi); 1 cucumber (, thinly sliced lengthwise (2 slices per Banh Mi); 1 1/2 cups (lightly packed) coriander/cilantro sprigs; 1/4 tsp Maggi seasoning (per Banh Mi (Note 3); 2 - 3 birds eye or Thai red chilli (, finely sliced)

Description: Recipe video above. This is the chicken version of Vietnamese Banh Mi that's so popular in Australia! All the familiar flavours of Banh Mi - pate, mayo, fresh herbs and pickled vegetables - but with shredded chicken instead of mystery pink cold cuts. :)Don't skip the pickled vegetables. They totally make it.For lemongrass grilled chicken, use the chicken in this recipe in place of the shredded chicken, and skip the Maggi seasoning.

Prep Time: 15

Ingredients

2 medium carrots (, peeled cut into 2-3mm / 1/10" batons (Note 1)
1/2 large white radish (daikon), peeled, cut the same as carrots (Note 1)
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking / kosher salt
3/4 cup rice wine vinegar (sub apple cider vinegar)
4 crusty white rolls (~ 20cm/8" (Note 2)
2 - 3 tbsp salted butter
120g/ 4 oz chicken pate (or other pate of choice)
4 tbsp whole egg mayonnaise or Kewpie
4 cups (400g/ 14oz) shredded chicken
2 - 3 green onion stems (, cut to bread roll length (3 pieces per Banh Mi)
1 cucumber (, thinly sliced lengthwise (2 slices per Banh Mi)
1 1/2 cups (lightly packed) coriander/cilantro sprigs
1/4 tsp Maggi seasoning (per Banh Mi (Note 3)
2 - 3 birds eye or Thai red chilli (, finely sliced)

Instructions

Pickled vegetables:
Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Banh Mi:
Split the bread roll in half but don't cut all the way through.
Butter - Spread the lid with butter.
Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.
Chicken & Maggi - Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).
Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!