Chicken banh mi (Vietnamese sandwich)

Name: Chicken banh mi (Vietnamese sandwich)
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 medium carrots (, peeled cut into 2-3mm / 1/10" batons (Note 1)); 1/2 large white radish ((daikon), peeled, cut the same as carrots (Note 1)); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking / kosher salt; 3/4 cup rice wine vinegar ((sub apple cider vinegar)); 4 crusty white rolls (~ 20cm/8" (Note 2)); 2 - 3 tbsp salted butter; 120 g / 4 oz chicken pate ((or other pate of choice)); 4 tbsp whole egg mayonnaise or Kewpie; 4 cups (400g/ 14oz) shredded chicken; 2 - 3 green onion stems (, cut to bread roll length (3 pieces per Banh Mi)); 1 cucumber (, thinly sliced lengthwise (2 slices per Banh Mi)); 1 1/2 cups (lightly packed) coriander/cilantro sprigs; 1/4 tsp Maggi seasoning (per Banh Mi (Note 3)); 2 - 3 birds eye or Thai red chilli (, finely sliced)

Recipe video above. This is the chicken version of Vietnamese Banh Mi that's so popular in Australia! All the familiar flavours of Banh Mi - pate, mayo, fresh herbs and pickled vegetables - but with shredded chicken instead of mystery pink cold cuts. :)Don't skip the pickled vegetables. They

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Bahan-bahan

4 porsi

2 medium carrots (, peeled cut into 2-3mm / 1/10" batons (Note 1))
1/2 large white radish ((daikon), peeled, cut the same as carrots (Note 1))
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking / kosher salt
3/4 cup rice wine vinegar ((sub apple cider vinegar))
4 crusty white rolls (~ 20cm/8" (Note 2))
2 - 3 tbsp salted butter
120 g / 4 oz chicken pate ((or other pate of choice))
4 tbsp whole egg mayonnaise or Kewpie
4 cups (400g/ 14oz) shredded chicken
2 - 3 green onion stems (, cut to bread roll length (3 pieces per Banh Mi))
1 cucumber (, thinly sliced lengthwise (2 slices per Banh Mi))
1 1/2 cups (lightly packed) coriander/cilantro sprigs
1/4 tsp Maggi seasoning (per Banh Mi (Note 3))
2 - 3 birds eye or Thai red chilli (, finely sliced)

Langkah-langkah

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Split the bread roll in half but don't cut all the way through.
Butter - Spread the lid with butter.
Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.
Chicken & Maggi - Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).
Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!