Banh Mi

We’re thrilled to share this vibrant Banh Mi recipe, brought to us by Delifrance. Bursting with flavour, it combines tender, spicy gochujang-marinated chicken with crisp, tangy pickled vegetables, all nestled inside a perfectly crusty baguette. Topped with fresh coriander, spring onions, and a touch of creamy mayonnaise, each bite is a delicious mix of textures and tastes. Quick to assemble but packed with wow-factor, it’s an ideal recipe for lunch, a casual dinner, or impressing friends at your next gathering.
Cooking Time
45
Portions
4

Ingredients

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For the Chicken

  •   Boneless Chicken thighs (diced)
  •   tbsp Gochujang paste
  •   tsp Soy sauce
  •   tsp Honey
  •   tsp Diced garlic or garlic puree

For the Slaw

  •   Quarter small red cabbage (sliced thin)
  •   Carrots (peeled & sliced into thin strips)
  •   Red onion (peeled & thinly sliced)
  • ml Water
  •   tbsp White Sugar
  •   tbsp Salt

For the Garnish

  •   Spring Onions (thinly sliced)
  •   Fresh picked coriander leaves
  •   tbsp Mayonnaise

Method


Next Stage

Chicken Filling

  • 1

    Step 1

    Place chicken in a bowl and mix with the gochujang, soy sauce, honey & garlic – leave to marinate in a fridge for at least an hour but ideally overnight.
  • 2

    Step 2

    Bring the water, rice wine vinegar, white sugar & salt to a boil. Simmer for 5 minutes.
  • 3

    Step 3

    Add the cabbage, carrots & onions to a bowl. Pour the simmering liquid over the vegetables & leave to cool – once they have reached room temperature, store in a sealed container in the fridge.
  • 4

    Step 4

    Preheat oven to 180°C fan.
  • 5

    Step 5

    Place marinated chicken on a lined baking tray and roast in the oven for 20 minutes or until a core temperature of 75°C or higher has been reached.

Building the Sandwich

  • 1

    Step 1

    Slice open the baguette and spread mayonnaise over the top and bottom.
  • 2

    Step 2

    Drain enough pickled vegetables for the sandwiches, remove all moisture and place in the baguettes.
  • 3

    Step 3

    Top the pickled vegetables with the cooked chicken pieces.
  • 4

    Step 4

    Garnish with spring onions and coriander leaves.

Ingredients

  • 3 Boneless Chicken thighs (diced)
  • 1 tbsp Gochujang paste
  • 1 tsp Soy sauce
  • 1 tsp Honey
  • 0.5 tsp Diced garlic or garlic puree
  • Quarter small red cabbage (sliced thin)
  • 2 Carrots (peeled & sliced into thin strips)
  • 1 Red onion (peeled & thinly sliced)
  • 250 ml Water
  • 6 tbsp White Sugar
  • 1 tbsp Salt
  • 4 Spring Onions (thinly sliced)
  • Fresh picked coriander leaves
  • 2 tbsp Mayonnaise