“How do you feel about coriander?” I don’t think that’s an unreasonable question to ask on a first date. The answer could be a game changer! It’s a love it or hate it herb, I’ve never found someone who was only lukewarm about the pungent and aromatic scent and taste that coriander brings. (If you’re a lukewarmer – Hi! Comment below! Let me try and convince you of corianders amazingness!)
I’m a coriander lover! And I did ask that question on my first date with my fiancé. How could I not? All my favourite foods have coriander in them!
This is one of those recipes where the coriander is used more as a salad leaf than just a herby accent. I’m definitely guilty of cramming as much as possible in the bun. A traditional Banh Mi is the perfect marriage of vietnamese flavours and ingredients alongside their French colonial heritage. The crisp baguette filled with flavourful meat, pickled vegetables chilli and herbs is a perfect street food staple and the kind of lunch you’re going to want to eat all week long.
I’ve replaced the traditional pate with a spicy Sriracha mayonnaise. And instead of freshly cooked meats, leftover roast chicken gets a quick update with a fiery ginger soy and sesame dressing. Pickling the carrot gives an awesome crunch and tang to the sandwich. Of course finished off perfectly with loads of fresh coriander! This is a serious taste explosion, all contained between that perfectly crisp baguette.
- 2 Baguettes
- 1 carrot
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons mayonnaise
- 1 tablespoon of Sriracha (add more to taste)
- 200 grams cooked chicken
- 1 tablespoon grated ginger
- 1 tablespoon dark soy sauce
- 1 teaspoon Sriracha
- 1 teaspoon sesame oil
- 1 teaspoon honey
- Sliced cucumber
- Bunch of Coriander
- Chopped red chilli
- Place the baguettes in a 180 degree oven until warm and crunchy.
- Using a julienne peeler or a knife cut the carrot into long strips. Combine the vinegar, sugar and salt with and add the carrot, scrunching it slightly to get the pickle going. You can leave this overnight in the fridge or a quick 30 minutes will do.
- For the Sriracha mayonnaise combine the mayo and sriracha, adding more if you like it spicy!
- Add the ginger, soy, sriracha, sesame oil and honey in a bowl and add the chopped chicken. This is perfect cold, but warmed in the microwave the flavours really come to life.
- To assemble your Banh Mi, spread the mayo on the base and top with some chicken. Add some sliced cucumber and carrot pickle and finish with the coriander and chilli to taste.