Banh mi (vietnamese chicken rolls)

What you need:

1 Lebanese cucumber
1 cup (250ml) rice vinegar
1/2 cup (110g) caster sugar
1 carrot
2 tbs light soy sauce
1 tbs peanut oil
1 tbs honey
2 garlic cloves, finely chopped
500g chicken thigh fillets, trimmed
1 baguette, cut into 4, or 4 soft long rolls
1 tbs reduced-fat whole-egg mayonnaise
4 soft butter lettuce leaves, torn
1 tbs pickled jalapeno peppers (optional)
1 tbs hot chilli sauce (see notes)
Few sprigs of fresh coriande



How to prepare:

1     Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 tsp salt 
       and stand for 1 hour.

2     Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the 
       sugar has dissolved, then cool.

3     Shave carrot length-ways into ribbons with a vegetable peeler, then cut into fine 
       matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill 
       for at least 2 hours or overnight.

4     Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken
       in the soy marinade and refrigerate for 2 hours or overnight.

5     Heat a lightly oiled char-grill pan or barbecue to medium heat and cook the chicken 
       for 5 minutes each side or until caramel brown and cooked through. Thickly slice.

6     Split rolls, then lightly grill the cut side for 20 seconds to warm them.

7     Drain the pickled carrot and cucumber.


8     To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, 
       cucumber, jalapenos (if using), carrot, chilli sauce and coriander.


NOTE:  We used Sriracha hot sauce, available from Asian food shops.
          This recipe involves some marinating so start in advance.


Source: http://www.taste.com.au/recipes/26440/banh+mi+vietnamese+chicken+rolls