
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.
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Sriracha Sauce
2 unit(s)
Seeded Roll
(Contains: Cereals containing gluten May contain traces of: Milk, Soya, Sulphites, Cereals containing gluten, Egg)
1 bunch(es)
Coriander
120 grams
Sliced Carrot and Cabbage Mix
1 pack(s)
Cooked British Chicken Slices

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) Halve the seeded rolls lengthways.
c) Spread the sriracha mayo onto the base and lid of both baguettes.

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.

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 lids and share between 2 plates.
Enjoy!