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Recipe ByLilydale

Lilydale’s Chicken Banh Mi

Prep time: 15 minutes 

Cooking time: 10 minutes

Serves: 4




500gm Lilydale chicken mince

2 garlic cloves, crushed

3 cm piece ginger, finely grated

2 tbsp coriander leaves, finely chopped +extra sprigs, to serve

¼ cup Japanese mayonnaise

2 tsp Sriracha sauce

4 long crusty wholemeal rolls, split

2 cups baby Asian leaves

1 carrot, peeled into ribbons

1 cucumber, cut into matchsticks

½ small red onion, thinly sliced

Fresh chilli, thinly sliced, green onions, thinly sliced, lime wedges, to serve




1. Place chicken mince, garlic, ginger and coriander in a large bowl. Season and mix to combine, using clean hands. Roll a heaped tablespoon of mince mixture into an oval-shaped pattie (1cm thick). Repeat to make 12 patties.

2. Heat a lightly oiled char-grill pan over medium-high heat and cook patties for 2 to 3 minutes each side or until charred and cooked through.

3. Combine mayonnaise and Sriracha sauce in a small bowl.

4. Spread rolls with mayonnaise, top with leaves, carrot, cucumber, red onion and patties. Top with chilli and green onions and serve with lime wedges.

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