Inspired by the Vietnamese sandwich called ‘banh mi’, this pared-down version offers many of the same flavours, but without the long-as-your-arm list of ingredients found in many recipes.
It features kimchi, a Korean/Vietnamese dish of fermented vegetables containing healthy bacteria and probiotics for gut health. It may also help lower bad cholesterol and aid weight loss.
Vietnamese-style pulled chicken sandwiches
Serves 4
2 tbsp toasted sesame oil
1 tbsp fish sauce
½ tsp soy sauce
4 soft rolls (approximately 12cm long)
¼ red onion, cut into thick rings
Small handful fresh coriander leaves
210g shredded cooked chicken breast
220g kimchi (£3.20 for 360g, souschef.co.uk), drained
4 round lettuce leaves
2 tbsp mayonnaise
1/ Heat a large pan over medium heat. In a small bowl, mix the oil, fish sauce and soy sauce; brush onto the cut sides of the rolls.
2/ Place the rolls in the pan, cut-side down. Toast for three minutes or until golden and crispy.
3/ Arrange the onion, coriander, chicken, kimchi and lettuce on the bottom half of the rolls. Spread the top half with mayonnaise.
4/ Close the sandwiches and serve.
Nutrition per serving 361 kcals, 38g carbs, 3g fibre, 23g protein, 11g fat
Recipe taken from Runner’s World: Meals on the Run (Rodale).