Bread / Chicken / Chilli / Coconut Oil / Ginger / Leek / Lemon / Lemongrass / Lunch / Mayonnaise / Savoury

Cock-a-Leekie Bánh mì

 For those of you who regularly follow the blog you might have picked up on my love for light, fresh, Asian-inspired flavours and styles of cooking. Continuing this theme, in this recipe I combine a classic combination of chicken and leek, made famous by the Scots and their Cock-a-Leekie Soup, and a street food favourite, the Vietnamese Bánh mì. Tweaking the fillings in Bánh mì is not an original concept, but my version features lemongrass and ginger poached chicken, chilli, leek, chervil, and a ginger mayo. For anyone looking for an excellent sandwich for lunch – it’s tough to beat.

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Sourdough Baguette

300g free range chicken breast

1 stick lemongrass

A thumb sized piece of ginger

1 large leek, trimmed, rinsed in cold water to remove dirt, sliced

1 long red chilli, deseeded and thinly sliced

½ cup chervil

Coconut oil

¼ cup good quality whole egg mayonnaise

1 tbsp grated ginger

Sea salt

Juice of a lemon

Zest of half a lemon

Fried shallots

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Pop the chicken in a saucepan and cover with water. Cut the hard part of the bottom of the lemongrass, remove tough outer leaves, and cut stalk into 7cm pieces. Bash lemongrass with the back of a knife to bruise. Do the same with a thumb-sized piece of ginger.

Add lemongrass and ginger to water and bring to the boil. Simmer for 5 minutes, then turn off heat and set aside for approx. 10 minutes to gently cook the chicken through.

In the meantime, prepare the leeks. Add a small amount of coconut oil to a non-stick fry pan. Add the sliced leek along with a little salt and cook gently until softened.

For the mayonnaise, combine the store-bought mayonnaise, grated ginger, lemon zest, and lemon juice in a bowl. Season to taste.

Remove cooked chicken from poaching water and shred with your fingers or two forks. Transfer shredded chicken to a bowl and add in the softened leek, chilli and some chervil. Toss to combine.

To assemble, slice baguettes, spread with some of the gingery-mayonnaise, and stuff with chicken mixture. Sprinkle with some fried shallots and serve.

Makes 4 mini Bahn Mi or 2 large

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