Banh Mi originates from Vietnam and is traditionally served on a roll as Vietnamese street food. This bowl illustrates how you can adapt your favourite recipes to a fresh and healthier alternative if you want to cut the bread and opt for a gluten free meal. You can also replace the chicken breast with sliced tofu and prepare it in the same way if you would like to make it vegetarian.
For the chicken:
- 2 stalks lemongrass, chopped
- 1 garlic clove, chopped
- 2 tablespoons tamari (or soya sauce)
- 2 teaspoons sesame oil
- 2-centimeter piece of fresh ginger, sliced
- ½ red chilli (optional)
- 2 chicken breasts (or tofu, sliced)
For the Slaw:
- 2 large carrots, julienned
- 7 radishes, thinly sliced
- ½ cup white wine vinegar
- 1 tablespoon coconut sugar
- 1 generous pinch salt
For the Bowl:
- 100g brown noodles from your local health store (I like gluten-free alternatives)
- ½ cup cucumber, sliced
- 2 jalapenos, seeded and sliced
- 1 handful fresh coriander leaves
- 1 lime
Add all of the ingredients for the chicken along with the chicken breasts to a medium bowl and set aside to marinate for at least 30 minutes.
Add the carrots and the radishes to a small bowl, and top with the vinegar and coconut sugar. Toss and set aside.
Remove the chicken from the marinade, slice it into strips and add it to a medium frying pan over a medium to high heat with two teaspoons of coconut oil. Fry for six minutes or until it begins to brown. Add the remaining marinade into the pan to coat the chicken and cook for a further two minutes.
Cook the noodles as per packet instructions. Once ready remove from the water and give them a good glug of olive oil so that the noodles do not stick together.
To assemble the bowl, add the noodles, slaw, cucumber, jalapenos, coriander, and chicken. Top with fresh lime to serve.
Cucumber is an excellent diuretic. It can prevent kidney stones, flushes out toxins, and balances acidity in the body.