Grilled Shallot and Chicken Banh Mi



Serves: 4
Preparation time:
20 minutes (plus 1-4 hours for marinating)
Cooking time:
10-15 minutes

For the pickles:
• 2 medium carrots, peeled and julienned
• 100g radish, thinly sliced
• 1 tbsp sugar
• ½ tsp salt
• 3 tbsp rice wine vinegar

For the chicken:
• 4 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• ½ tsp chilli flakes
• 2 tsp sugar
• 3 cloves of garlic, peeled
• 2 stalks fresh lemongrass, trimmed
• 2 teaspoons of lime zest
• 700g boneless, skinless chicken thighs
• 4 echalion shallots, peeled and quartered

To assemble:
• 1 large or 2 small French baguettes
• 4 tbsp pork liver pâté
• 4 tbsp mayonnaise
• 4 tsp hot sauce
• 4 tsp soy sauce
• Fresh coriander
• ½ a cucumber


Featured in:
February 2024

Ideal for lunch or a tasty snack, these delicious colourful recipes are full of flavour.

Zesty marinated and grilled chicken and shallots come together with an array of delicious fillings to make the ultimate sandwich – banh mi.

• Start by preparing the carrot and radish. Add the julienned carrots and sliced radish to a large bowl and toss in the sugar, salt and vinegar. Set aside for 1 hour, stirring occasionally. Next prepare the marinade for the chicken and shallots. In the bowl of a food processor, add 2 tablespoons of the oil, the fish sauce, oyster sauce, chilli flakes, sugar, garlic, lemongrass and lime zest. Process until smooth. Add to a bowl, along with the chicken and echalion shallots, and toss to coat in the marinade.

• Cover, transfer to the fridge and marinate for 1-4 hours. Once marinated, heat the remaining 2 tablespoons of oil in a large frying or griddle pan over a medium-high heat. Sear the chicken and shallots for about 5 minutes on each side, or until cooked through (this may need to be done in batches). Remove to a chopping board and slice the chicken into strips. Cut the baguettes to the lengths you want for each sandwich. Slice the baguette pieces lengthways. Spread each sandwich with the sauces (pâté, mayonnaise, soy sauce and hot sauce) and then layer with the pickled vegetables, coriander and cucumber. Top with the chicken and shallots and enjoy.

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