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Bánh mì salad bowl recipe

Bánh mì salad bowl recipe

10 ratings

Created by The Tesco Real Food team

Transform your bánh mì into a refreshing salad for summer. With sticky garlic chicken and crunchy Vietnamese-style veggies, this fragrant dish will be on your meal rotation all summer long. See method

  • Serves 4
  • Takes 50 mins
  • 547 calories / serving

Ingredients

  • 4 chicken thigh fillets
  • 1 stick lemongrass, finely chopped
  • 2 garlic cloves
  • 1 chilli, finely chopped
  • 2 tbsp caster sugar
  • 3 tbsp fish sauce
  • 1½ tbsp rice wine vinegar
  • 2 limes, 1 juiced, 1 cut into wedges for serving
  • ½ white baguette, torn into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 butterhead lettuce, leaves divided
  • 2 carrots, peeled and sliced with a julienne peeler
  • ½ a cucumber, julienned
  • ½ a red cabbage, finely shredded
  • 4 spring onions, finely sliced​
  • 10g coriander, leaves roughly chopped
  • 10g mint, leaves roughly torn
  • 1½ tbsp sriracha
  • 2½ tbsp mayonnaise
  • 1 red chilli, finely sliced​
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2290kj
    547kcal     27%

  • Fat

    24g 34%

  • Saturates

    4g 21%

  • Sugars

    18g 20%

  • Salt

    4.4g 73%

of the reference intake
Carbohydrate 48.1g Protein 31.1g Fibre 7.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken thighs in a bowl and sprinkle over the lemongrass. In a separate bowl, combine the garlic, chilli, sugar, fish sauce, vinegar and lime juice and stir until the sugar has dissolved to make a dressing. Taste and add more fish sauce or vinegar, to your liking.
  2. Pour 1/3 of the dressing over the chicken, toss to coat and transfer to a baking tin. Roast for 30 mins until the chicken is golden and the juices run clear. Toss the baguette pieces in the vegetable oil and add them to the tin alongside the chicken for the final 15 mins until golden and crisp. Set both aside to cool.
  3. Divide the lettuce leaves between bowls. Top with the carrots, cucumber and cabbage. Shred the chicken and place in the bowls. Mix the dressing with the sriracha and mayonnaise and drizzle over the salads; sprinkle over the spring onions, herbs and sliced chilli. Serve with lime wedges.

Cook’s tip: The chicken can be marinaded in the lemongrass and dressing up to 24 hrs before cooking. Toss with the dressing and refrigerate.

See more Summer salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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