The Sugar Hit ethos is ‘kick-ass, totally delicious, sometimes unexpected and always amazing food that is reasonably simple and affordable’.
And if that’s the ethos of this site, then this quick and easy Banh Mi recipe is pretty much the apotheosis of Sugar Hit eating. Because it’s simple, affordable, easy and SWEET HEAVEN, is it delicious.
With one whirlwind trip through a well-stocked grocery store, you can have everything you will need to whip these up. And yes, ‘whip these up’ is an annoyingly clichéd thing to say, but these are seriously quick and easy. I’ll run you through.
So you hit the store, pick up a rotisserie chicken (free range/organic if you can swing it), a baguette, and some reasonably priced pate. If you don’t have them at home, you’ll also need cucumber, carrot, mayo, and if you’re feeling spicy some sriracha or fresh chilli and fresh coriander
Once you get home, dump everything on the kitchen counter and then start ripping packages open…or casually put your bag and keys away and maybe get a drink.
Then you slice up or grate a carrot, and throw it in a bowl with some sugar, salt, rice vinegar and water. Give that 10 minutes, while you cut up the baguette, slice the cucumber and carve up as much of the chicken as you think you’ll need (it goes a very long way).
Then everyone can freestyle their own sandwich. The classic, and in my opinion the best, goes like this: shmear of paté, plenty of chicken, pile of crunchy pickled carrot, layer of sliced cucumber, scattering of fresh coriander, squiggle of sriracha, and a slick of mayo.
Once you get all that stuffed into a crispy one the outside, soft on the inside baguette, you know things are going to be beautiful. And, friends, they are. This gorgeous Vietnamese sandwich, with it’s French colonial influences, and distinctly punchy Asian accents is completely addictive and not to be missed.
- 1 rotisserie chicken (organic and free range if you can swing it!)
- 1 baguette
- 1 large or 2 small carrots
- 1 tsp salt
- 1 tbsp sugar
- ⅓ cup rice vinegar
- 2 small lebanese cucumbers
- Chicken liver pate
- Sliced fresh red chilli
- Coriander (cilantro)
- First, carve up as much chicken as you think you'll need. In my experience, half a chicken is a generous amount for 4 people, so you'll probably have leftovers.
- Now, chop the carrot into fine strips. You can do this by cutting it into matchsticks with a knife, using the wide holes of a grater, or even using a peeler to create long strips.
- Place the carrot into a non-metal bowl with the salt, sugar, vinegar and about a ⅓ cup or water, or just enough to make sure almost all the carrot is in pickling liquid.
- Leave the carrot to pickle for at least 10 minutes, while you slice the baguette into four pieces, slice the cucumber into rounds, and wash and prepare the coriander (cilantro) and chilli, if using.
- Now, let each person build their sandwich as they desire! I recommend this order: paté, chicken, carrot (drained of liquid), cucumber, coriander (cilantro), chilli or sriracha, mayo.