Aussie Sprouts Banh Mi

A Vietnamese classic, these flavour packed rolls are absolutely delicious and surprisingly easy to make. A great option for a weekend lunch for friends or a simple weeknight dinner.

Serves: 4

INGREDIENTS:

• 4 long, crusty bread rolls

• 80g chicken liver paté (optional)

• 1/4 cup reduced fat mayonnaise 1 BBQ chicken, skin removed and meat shredded

• 1 Lebanese cucumber, thinly sliced lengthwise

• 2 spring onions, ends removed and cut into strips

• 1 punnet Aussie Sprouts Pea Shoots ¼ bunch coriander, rinsed with roots and lower stalks removed

• 1 long red chilli, thinly sliced (optional)

Pickled Carrot:

• 2 carrots, peeled and sliced into very thin

• ¾ cup boiling water

• ¼ cup sugar

• ¼ cup rice wine vinegar

INSTRUCTIONS​:

1. To make the pickled carrot, mix the boiling water and sugar together in a shallow bowl until sugar has dissolved.

2. Stir through the rice wine vinegar, then add the carrots.

3. Cover and refrigerate for at least an hour.

4. Slice rolls lengthwise down the centre of the top (rather than the side as you would normally do).

5. Spread each roll with pate, then mayonnaise.

6. Top with the shredded chicken, cucumber, spring onions, pea shoots, pickled carrot, coriander and chilli.

7. Season with salt and pepper, sandwich together and serve.