Home cook Duncan Lu specialises in Vietnamese food, and he signed up with The Morning Show cooking area to demonstrate how to DIY banh mi with a dish that will taste simply as excellent as what you get at your regional bakeshop. Banh Mi in your home- Lemongrass Chicken (Bánh mì gà nướng sả ớt) Serves 4 For more Cooking On 7/ Recipes associated news and videos have a look at Cooking On 7/ Recipes >> Ingredients – Vietnamese pickled carrots 3 carrots grated or julienne 1/2 teaspoon sea salt 4 tablespoons sugar 50ml warm water 100ml cold water 150ml apple cider vinegar or white vinegar Chicken marinade 500-600g chicken thighs 1/2 teaspoon turmeric 2-3 lemongrass stalks (white part just), crushed then carefully sliced 1/2 teaspoon broke black pepper 2 cloves garlic, carefully sliced 2 birds eye chillies, carefully sliced 1/4 teaspoon salt 1 teaspoon sugar 1 1/2 tablespoon fish sauce 1/2 teaspoon anchovy salt 2 tablespoons neutral cooking oil Spring onion oil 100g pork fat, cubed little 1/2 lot spring onions carefully sliced 1/2 teaspoon sugar 1/4 teaspoon anchovy salt 30ml cooking oil Nước mắm (Vietnamese fish sauce) 2 birds eye chillies de-seeded 3 cloves of garlic 4 tablespoons of fish sauce 4 tablespoons of apple cider vinegar 4 tablespoons of sugar 6 tablespoons cold water 1/2 lime, juiced Bread roll fillings: 4 Vietnamese bread rolls or crusty baguette Spreadable butter 4 tablespoons pâté or chicken liver parfait 1 Lebanese cucumbers cut into 4 pieces lengthways 1 lot Vietnamese fish herb 1/2 lot coriander approximately sliced (optional) 2 red chillis sliced (optional) Method – How to make pickled carrots: Mix sea salt, sugar with warm water till liquified then include vinegar, cold water and carrots. Reserve in refrigerator till all set to serve.Duncan’s pointer: Pickle carrots 24-48 hours ahead of time. Shop in refrigerator for as much as 4-6 weeks. How to marinade chicken: In a medium sized bowl, blend the chicken and marinade active ingredients till well integrated. Enable to marinade for 5-10 minutes. For finest outcomes, location in refrigerator and marinade overnight.Grill on a cast iron griddle pan on medium heat or on a BBQ for 5-6 minutes each side or bake in a pre-heated oven at 220 C (fan-forced) for 18-20 minutes or in a pre-heated air fryer at 190 C for 12-14mins. Permit chicken to rest for half the cooking time before slicing into 1cm slices.How to make spring onion oil: In a little pan, include sliced pork fat and put on low-medium heat, sometimes stirring for 8-10 minutes or till fat has actually rendered then gather and dispose of pork lardons.In a little blending bowl, include spring onions, 1/2 teaspoon sugar and 1/4 teaspoon anchovy salt and blend well. Bring rendered pork fat to smoking cigarettes point then securely put into bowl of spring onions and integrate well.How to make Nước mắm sauce: In mortar and pestle, crush and pound chillies, garlic and sugar into a paste then include staying active ingredients and blend well up until sugar liquifies and sauce ends up being a little thick. Duncan’s suggestion: Make 3-4 times the quantity and shop in the refrigerator for as much as 4-6 weeks to dress your noodle salads or serve with rice paper rolls. How to put together banh mi: On each roll spread with butter and crown, include chicken pieces and gown with 1-2 tablespoons of nuoc mam, 1 piece of cucumber, marinaded carrots, then garnish with Vietnamese fish herb, coriander, chilli and spring onion oil
Duncan Lu demonstrates how to make tasty Vietnamese lemongrass chicken banh mi
