B00CU1W244_EBOK

1 SERVE =
1 unit protein
2 units bread
1½ units vegetables
½ unit fats
Vietnamese chicken sandwiches
SERVES 4 PREP 10 mins COOK 10 mins,
plus cooling time
Known as bahn mi, this classic Frenchinfluenced
Vietnamese sandwich is
traditionally served in a small baguette
with pork. Replace the chicken with pork
or prawns if you like.
400 g skinless chicken thigh fillets, trimmed of fat
2 tablespoons reduced-fat mayonnaise
2 tablespoons hoisin sauce
2 spring onions, trimmed and finely sliced
4 iceberg or butter lettuce leaves
1 Lebanese (small) cucumber, thinly sliced lengthways
⅔ cup (60 g) Pickled Carrot (see page 201) or
1 small carrot, grated
8 slices wholemeal or wholegrain bread
2 teaspoons salt-reduced soy sauce
finely sliced long red chilli and chopped coriander leaves,
to serve (optional)
Bring a medium-sized saucepan of water to
simmering point. Add the chicken and simmer
gently for 10 minutes, then remove the pan from
the heat and leave the chicken to cool in the
water for 15 minutes. Remove the chicken with
a slotted spoon and, when cool enough to handle,
shred into pieces.