Banh Mi {gluten free}

Banh Mi is a sandwich baguette consisting of meat, pickled vegetables and chilli. We live pretty close to a store that only sells Banh Mi. My partner loves them, and when I’m passing by I’ll pop in and buy him one. However, they’re definitely not gluten free or even gluten free fiendly! There are crates of gluten baguettes piled high in the corner and Maggi seasoning sauce spirnkled on everything (I still haven’t been able to locate a gluten free version of this!). So I set about trying to recreate Banh Mi at home. That’s the thing about gluten free, I find myself creating alot of recipes at home that most people would just eat out.

The gluten free baguette: purchase from any good gluten free bakery or try the Purebred hot dog rolls available at Woolworths. I purchased my baguettes from Simply Gluten Free bakery located in Mentone, VIC.

The pickled vegetables: an assortment of carrot, cucumber and daikon (the white vegetable). If you can’t find daikon you could add some capsicum or add extra cucumber.

The chicken: is packed full of flavour! But make sure you use chicken thighs, otherwise it’s more likely to dry out.

I hope you enjoy these as much as I did! Simon said it compared to the ‘real gluten deal’.

Kath xx

Banh Mi {gluten free}

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Serves: 4 rolls Prep Time: 20 mins + 1 hour Cooking Time: 10 minutes 10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CHICKEN
• 500g chicken thigh fillets
• 1 tbsp honey
• 1 tbsp peanut oil
• 2 tbsp soy sauce
• 2 garlic cloves, crushed
• 1 tbsp mayonnaise
• 1/2 tsp lime zest
• 1/2 tsp chilli powder (optional)
• PICKLED VEGETABLES
• 1 carrot, peeled and thinly sliced
• 1 cucumber, thinly sliced
• 1/2 daikon, peeled and thinly sliced
• 1/2 cup water
• 1/2 cup rice vinegar
• 1/2 cup granulated sugar
• 2 tsp salt
• SERVE
• 4 gluten free baguettes, sliced
• 2 tbsp mayonnaise or pate, to spread
• 1/2 bunch coriander, picked
• 1 red chilli, thinly sliced
• 2 tbsp siracha sauce

Instructions

1. CHICKEN: Mix the honey, peanut oil, soy sauce, garlic, mayo, lime zest and chilli powder (optional) together in a medium bowl. Add the chicken thighs turning to coat. Cover and refrigerate for a minimum of 30 minutes or overnight. Cook the chicken on a barbeque or indoor grill pan until cooked through. Remove and slice.
2. PICKLED VEGETABLES: Combine the water, vinegar, sugar and salt in a medium bowl, mixing to combine. Add the carrot, cucumber and daikon to a large jar. Pour over the liquid, add the lid and shake to coat the vegetables. Place in the fridge to allow to pickle for an hour and up to 24 hours in advance.
3. ASSEMBLY: lightly toast the gluten free baguettes. Spread mayo or pate on the bread, and top with drained pickled vegetables. Add sliced chicken, coriander leaves, chilli and siracha sauce Serve warm.