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Vietnamese Chicken Banh Mi

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Vietnamese Chicken Banh Mi

A bit of preparation is key to this delightful Vietnamese Chicken Banh Mi recipe from Chef Shellie Froidevaux. Pickling the carrots and marinating the chicken overnight delivers the perfect balance of sweet, sour and savoury that really elevates this dish. Made in our NN-DS596B 4-in-1 Convection Microwave oven, the chicken is cooked using the ‘Autocook Menu 12’ combination method which combines both steaming and grilling to ensure your chicken is not only juicy and tender but also incorporates that smoky, chargrilled BBQ flavour. https://bit.ly/3ahCzfq
Servings: 4

Ingredients

  • 600 g chicken thighs cut into big chunks
  • 2 tbs light soy
  • 1 tbs honey
  • 1 tbs vegetable oil
  • 1 garlic clove minced
  • 120 ml white vinegar
  • 50 g white sugar
  • 1 carrot
  • 4 crusty long bread rolls
  • 6 tbsp mayonnaise
  • 1.5 cups fresh coriander sprigs
  • 1 cucumber finely sliced lengthwise into long strips
  • 4 spring onions cut into the length of the rolls
  • 1-2 red chillies finely sliced

Instructions

  • Begin this recipe the day before serving. In a small saucepan, heat the vinegar and sugar over medium heat until sugar has dissolved. Set aside to cool.
  • To julienne the carrot, use a vegetable peeler to shave the carrot into ribbons, then use a knife to cut into matchsticks. Add carrot to the vinegar mixture and chill in fridge overnight.
  • To marinate the chicken, mix the garlic, soy sauce, vegetable oil and honey together in a large bowl. Season with pepper then add the chicken and stir to coat the meat. Cover and chill overnight.
  • Place the chicken pieces on the Grill Tray. Fill the water tank and put tray in the oven in the top shelf position. Set Auto Menu 12 (Grilled Chicken Pieces), 600g and start.
  • To assemble the banh mi, split rolls down the centre top. Spread mayonnaise on one side. Add cucumber slices, green onion, and plenty of carrot. Top with grilled chicken pieces, coriander sprigs. Drizzle with pan juices and finish with a sprinkle with fresh red chilli slices and close together to enjoy.