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Banh Mi Salad Bowl with Sriracha Mayonnaise

When you can't stand in line but need a hit of Banh Mi. This salad will help you recreate that taste at home with the help of Doodles Creek. This salad needs a delicious soy poached chicken and an amazing chilli soy dressing. This recipe uses Australian cup measurements)
5 from 1 vote
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Cook Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Vietnamese
Servings 4

Ingredients
  

Poached Chicken

  • 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)

Soy dressing

  • 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

Salad

  • 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

Instructions
 

  • Oven temperature 180 C/ 350 F
  • Put the chicken into a wide bottomed pot and cover with the stock, garlic,ginger, soy and a small pinch of salt . Put the lid on and bring slowly to a simmer slowly with out letting it boil furiously (10 minutes).
  • Leave with the lid on and let it stand till you prepare the salad.
  • Break up the bread roll with your hands into small chunks for croutons and roast in the oven till golden and crispy. Approximately 5-8 minutes, cool.
  • Cut all of the salad ingredients and set aside ready in piles. Grated carrot, cucumber fingers- cut the cucumbers into the lengths you want and then divide into half then quarters. Cut the shallots in to lengths ( I don't use the whites), slice the lettuce and pick the coriander.
  • Now take out a piece of chicken and slice it making sure it is cooked through and has no pink bits left. ( If it has you must put it back on and simmer to done).
  • Take the chicken out of the pot and slice all of it setting aside with your salad ingredients.
  • Make the dressing with the 6 tablespoons of chicken poaching liquid, lemon, soy, fish sauce and sugar, adding chilli only if you want extra kick.
  • Now make up your bowls by putting down the lettuce, then to one side add grated carrot, cucumber and shallots and put the sliced chicken on the other side. Sprinkle liberally with dressing and croutons and coriander last.
  • Serve with large dollops of Doodles Creek Sriracha Mayonnaise