Vietnamese Style Chicken Bánh Mì

Directions

1. Preheat air-fryer or oven to 160°C (fan-forced). Meanwhile, combine vinegar, boiling water, sugar and salt in a heatproof jug or bowl. Stir until sugar and salt have dissolved. If needed, microwave in 30 second intervals until both are fully dissolved. Completely submerge carrot in pickling liquid. Leave to pickle for 20-30 minutes before using.
2. Remove ½ tablespoon of seasoning and set aside. Use the remaining seasoning and oil to coat both chicken breasts all over. Transfer to a tray lined with baking paper and cook in the oven, or to an air-fryer basket and air-fry, for 15-18 minutes, or until cooked through and juices run clear (internal temperature is 70°C). Let rest for 2 minutes before slicing into 2 cm thick pieces.
3. Whilst chicken is cooking, in a small bowl combine reserved seasoning, mayonnaise, pâté and lime juice. Mix until smooth, cover and keep refrigerated until building banh mi.
4. Once chicken is cooked, increase temperature of appliance to 200°C (fan-forced). Place Bánh Mì rolls on another lined tray and heat for 2 minutes or until golden brown and crunchy. Let cool slightly before carefully slicing open (lengthwise) with a bread knife.
5. To build, spread a generous amount of mayonnaise mix on the inside of each baguette. Add lettuce, herbs and vegetables followed by sliced chicken. Sprinkle top with fried shallots and sliced chilli (as much or as little as you’d like). Enjoy with a squeeze of lime on top!