Banh-Mi Style Chicken Baguette
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Banh-Mi Style Chicken Baguette

Banh-Mi Style Chicken Baguette

with Sriracha Mayo and Coriander Coleslaw | Serves 2

Banh-mi is a delicious sandwich originating from Vietnam. This take on banh-mi layers sriracha mayonnaise, coriander coleslaw and precooked chicken in a seeded roll, to create an extra special sandwich.

:
Egg
Mustard
Cereals containing gluten
Sesame
Soya

5 minutes
10 minutes

64 grams

Mayonnaise

()

15 grams

Sriracha Sauce

1 unit(s)

SlooOW Rustic Multigrain Baguette

( )

1 bunch(es)

Coriander

120 grams

Coleslaw Mix

1 pack(s)

Cooked Chicken Slices

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Energy (kJ)1108 kJ
Energy (kcal)265 kcal
Fat10.4 g
of which saturates1.1 g
Carbohydrate20.9 g
of which sugars5.9 g
Protein22.2 g
Salt1.99 g

Chopping Board
Knife
Bowl
Spoon
Plate

Bring on the Sriracha Mayo
1

a) In a small bowl, mix half the mayo with the sriracha (add less if you'd prefer things milder). Save the other half of the mayo for the next step.

b) Slice the baguette in half lengthways.

c) Spread the sriracha mayo onto the base and lid of the baguette.

Make the Slaw
2

a) Roughly chop the coriander (stalks and all).

d) In a medium bowl, stir together the coriander, remaining mayo and the coleslaw mix. Season with salt and pepper to taste.

Build the Banh-Mi
3

a) Lay the coleslaw mix on the base of the roll. TIP: If you have any coleslaw left over, enjoy it as a side salad if you'd like.

b) Lay the cooked chicken slices on top of the coleslaw.

c) Sandwich on the baguette lid, slice in half widthways and share between 2 plates.

Enjoy!