Vietnamese chicken baguettes (Bhan Mi)


Stuff your sandwich with chicken, carrot, cucumber, spring onion and sweet chilli dressing for Asian zing.

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 1
  • Easy


  • 83g brown rice noodles(Clearspring contain no salt)
  • 1 tsp rapeseed oil
  • 250g fillet steak
  • 2 carrots, peeled into ribbons
  • ½ Chinese cabbage, shredded
  • 4 spring onions, sliced
  • 1 small pack coriander, roughly chopped
  • 1 red chilli, seeds removed and thinly sliced
  • 1 lime, juiced
  • 2 tsp soft brown sugar
  • 1 tsp rice wine vinegar
  • 1 garlic clove, finely chopped
  • ½ tbsp fish sauce


    1. Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
    2. Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
    3. Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.


By |2018-06-07T14:43:20+00:00June 7th, 2018|0 Comments

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