Sponsored by Doodles Creek
“Why are all those people lining up outside that shop Mum?” Skater asked me a few years ago. Each time we passed the tiny shop front on Illawarra Road in Marrickville there were no fewer than 18 people queued at any time of the day.
At the time, I had no idea why they were lined up, but as each person left the shop, they had a white paper bag and a big smile. I had not yet been introduced to the Vietnamese Banh Mi Roll so I figured it was time. I took my turn in the line and when I finally reached the front I stepped up peered into the doorway. There was barely space to stand inside the tiny shop front yet there were three women behind the counter tongs at the ready to take my order. The glass counters were filled with exotic looking pork slices, soy cooked chicken, mountains of salad, pates, stacks of crispy looking bread rolls and a container of chilli flecked dressing. There was barely time to think as the tongs snapped and I was asked what I wanted. With time in the line you are expected to be ready.
All was revealed in that first bite. An incredibly healthy, stingingly chilli hot roll filled with chicken or pork and big enough to feed two. I have since stood in a lot of these lines around Sydney, waiting for my hit.
I was asked to write a recipe with the new Doodles Creek Sriracha Mayonnaise this week. The first thing that came to my head when I tasted it was a Banh Mi Roll. I think it’s because the chilli in it has that zing of fresh chilli but without numbing the lips. One of the components of a Banh Mi roll is mayonnaise and of course chilli, so I came up with this Banh Mi salad bowl using the Doodles Creek Sriracha mayonnaise. It has everything I love in the roll version including the crunchy bread roll. They are just broken into croutons and the creaminess of the mayonnaise is heavenly.
Before I give you the key to this most amazing salad bowl I want to just tell you something about Doodles Creek Mayonnaises. They make small batch whole egg mayonnaise. The cutely named Doodles Creek is made in New South Wales and it is the brain child of Sarah Ross who was not happy with commercial mayonnaises and in 2002 decided to make her own natural sauces. Over the years bearnaise, seafood sauce, salsa verde and now Sriracha Chilli flavour and Black garlic are part of the family. There have since been others entering the market, but none in my opinion are quite as good as hers. This is what I did with my jars, I am sure you could think of lots more ways to use yours. I am going to include a bonus recipe at the end of this post using the black garlic mayonnaise.
- 500 gm chicken thigh fillet
- 250 ml chicken stock 1 cup
- 1 clove garlic large
- 1 Tablespoon ginger grated
- 20 ml Soy Sauce light ( 1 tablespoon)
- 120 ml chicken stock- poaching stock saved from above 9 6 tablespoons
- 20 ml Soy Sauce 1 Tablespoon
- 20 ml fish sauce 1 tablespoon
- 5 gm sugar 1 teaspoon
- 20 ml lemon Juice 1 Tablespoon
- Chopped chilli to taste or about 1 teaspoon
- 1 whole large carrot julienne or coarsely grated
- 1/2 whole iceberg lettuce ( or 4 cups) sliced finely
- 3 stalks green onion (scallion)
- 2 pieces cucumber Lebanese are best, cut into green bean lengths or enough for 4 each
- 1 bunch coriander washed picked
- 1 each bread roll. This must be a light crunchy one. This is the type of roll you can get from a Vietnamese bakery and sometimesthe supermarket. It is very light and crispy
- 1 jar Doodles Creek Sriracha mayonnaise or similar 400 gm
Check this recipe for Stuffed Mushrooms
You can buy Doodles Creek at your Deli or a farmers market near you.