White bread. Chicken. Mayonnaise. Tangy Pickles. DON'T LEAVE OFF THE PEANUTS (Unless eating them will kill you I GUESS).
Should make about 8 Medium sized bahn mi. Cut 'em smaller and you've got baby bahns! Fun!
1/2 cup chopped shallots (only the white and light green bits)
Two tablespoons roughly chopped ginger, and two tablespoons of crushed ginger. Keep the chunks of peel that you take off.
200g Chicken Breast
Two litres chicken or vegetable stock (I use stock cubes and it doesn't make much difference to me)
1/4 cup rice wine vinegar
3 Lebanese cucumbers
1 tablespoon Sambal Oelek (crushed fresh chills from a jar, can find at Coles)
1 teaspoon palm sugar
2 cloves of garlic, minced
1 teaspoon palm sugar
1 1/2 tablespoons Sambal Oelek
Juice of one lime
1/4 cup fish sauce
2 medium carrots
2 Cups shredded wombok
1/2 bunch coriander, roughly chopped.
1 cup Roasted Peanuts, roughly chopped
1/2 cup Sesame Seeds
Half Bunch coriander, leaves only
2 long Baguettes
Put the stock in a medium saucepan with half the shallots, chopped ginger and ginger skins. If you don't think it'll be enough to cover the chicken, add some water. Bring to the boil.
Add your chicken breast, cover and poach for about 18 - 20 minutes. If they're smaller pieces check after 15 by cutting one in half and seeing if it's cooked through. When the chicken is cooked, rub it in the rest of the shallots and crushed ginger and some vegetable oil to marinate for a while.
While the chicken's cooking, make the pickles. Cut the cucumbers in half longways and scoop out the seeds. Give them a wack with a rolling pin/flat side of a big knife etc. so they're a bit battered and split. Roughly chop them into couple of centimetre slices. Mix with the rest of the ingredients and leave to sit.
Julienne the carrots, or grate them if that's too annoying (I found out most basic vege graters have a mandolin peeler that makes thin slices that you can then slice into match-stick pieces. Really improved my life). Mix the carrots with the rest of the pickle ingredients.
Mix the wombok, coriander and mayonnaise (it's between you and whoever you choose to tell how much you want to put it - you want it to balance out the chicken cause poached it can be a bit dry) together.
Toast the sesame seeds in a hot pan on the stove. Mix together with the chopped peanuts.
To assemble, either cut or tear up the chicken, put it in a halved piece of baguette and layer with the salad ingredients. Top with fresh coriander leaves and peanuts and sesame seeds.