Grilled Chicken and Shallot Banh Mi

Serves 4 Prep time: 20 mins (plus 1-4 hours for marinating) Cook time: 10-15 mins

Ingredients

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 pate
• 4 tbsp mayonnaise
• 4 tsp hot sauce
• 4 tsp soy sauce
• Fresh coriander
• ½ a cucumber

Method

1. 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.
2. 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.
3. Add to a bowl, along with the chicken and echalion shallots, and toss to coat in the marinade.
4. Cover, transfer to the fridge, and marinate for 1-4 hours.

Why not try our Mini Pasties with Tracklements Tomato and Chilli Chutney?

Credit: UK shallots

ColneLife July/Aug 24