Makes 5 Sandwiches | Serves 5

Ingredients

For the lemongrass chicken
450g boneless, skinless chicken breast, cut into large strips
2 stalks lemongrass, tender inner white part, finely chopped
3 cloves garlic, peeled
½ inch fresh ginger, peeled
1 bird’s eye chili, chopped
¼ tsp salt
1 Tbsp fish sauce
1 Tbsp light soy sauce
1 Tbsp lime juice
½ tsp freshly ground black pepper
2 tsp olive oil
For the cranberry đồ chua
4 Tbsp rice vinegar
2 Tbsp fish sauce
3 Tbsp cranberry sauce
1 clove garlic, finely chopped
1 bird’s eye chili, finely chopped
¼ tsp salt
150g carrot, julienned
150g daikon, julienned
100g apple, julienned
1 large fresh red chili, sliced
25g dried cranberries
For the bánh mì
2 slices (100g) whole-grain sourdough or 1 mini whole-wheat bánh mì baguette, per portion
10 crisp lettuce leaves
1 small cucumber, thinly sliced
1 small bunch of coriander leaves, chopped
2 limes, cut into wedges

METHOD

To make the lemongrass chicken: add lemongrass, garlic, ginger, bird’s eye chili and salt to a mortar. Pound with a pestle until finely crushed and fragrant. Add fish sauce, soy sauce, lime juice and black pepper, and mix well. Pour the marinade over the chicken and toss thoroughly to coat. Cover and marinate for 30 minutes. Preheat the air fryer to 200°C. Lightly spritz the chicken with olive oil and air-fry for 8 minutes. Turn the chicken and continue cooking for another 2–3 minutes, or until lightly browned and completely cooked through. Allow the chicken to rest briefly before slicing.

To make the cranberry đồ chua: combine the rice vinegar, fish sauce, cranberry sauce, garlic, salt and bird’s eye chili in a small bowl. Stir until well combined. Place carrot, daikon, apple, sliced red chili and dried cranberries in a large bowl. Pour over the dressing and toss well to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

To assemble the bánh mi: lightly toast the sourdough slices or slice open the baguette. Layer with crisp lettuce, cucumber and sliced lemongrass chicken. Add a good squeeze of fresh lime and a generous amount of cranberry đồ chua, followed by fresh coriander. Serve immediately.

Chef’s Tip: A good bánh mì is all about contrast – crisp and soft, fresh and pickled, savory and slightly sweet. Keep the vegetables crunchy and avoid adding too much liquid to the bread. For a lunchbox, keep the cranberry đồ chua separate and assemble just before eating to keep the sourdough crisp and the vegetables fresh.