· By Julia Boase

Simple Kid Friendly Chicken Banh Mi

 This recipe is part of my series "Easy Summer Dinners that can Double as Lunch Box Meals".

Hot Australian Summer nights and busy work/school schedules really call for easy meals that you can preferably enjoy outdoors. This kid friendly take on a Banh Mi keeps things really easy by using chicken tenderloins which require next to no prep.

Traditionally a Vietnamese Banh Mi would include pate, but I'm going to go out on a limb here and say that I I suspect pate is not up most kid's alley (and if you have one of those rare unicorns that enjoys exotic flavours then by all means go for it!). It also includes lightly picked vegetables that give it a little bit of tang. If your child isn't likely to enjoy this just use fresh vegetables instead. 



Chicken tenderloins (I allow 2 per person), 12 total



2 Tbs soy sauce

1 Tbs honey

2 cloves garlic minced

1 Tbs sweet chilli sauce


Pickled vegetables

1 Lebanese cucumber julienned 

1/2 bunch spring onions julienned

2 carrots, peeled and julienned

1 cup apple cider vinegar or rice vinegar

1/4 cup caster sugar


To assemble

1 x Vietnamese style crusty roll per person (allow a few spare for people to enjoy more than one or for left overs for lunch the next day)

Whole egg mayonnaise

butter lettuce or similar

Coriander leaves picked



Prepare your chicken tenderloins by removing any fat. Add marinade ingredients to a bowl and whisk to combine. Place chicken in marinade and refrigerate for 2 hours (or longer if you have the time). Prepare the pickled vegetables by whisking the caster sugar into the vinegar until dissolved (you may need to warm it gently in the microwave). Add carrots and cucumber and leave for 2 hours. Drain well before serving.

Cook the chicken tenderloins on a pre-warmed BBQ for about 3-4 minutes per side or until cooked through, basting on marinade as you go.

To assemble simply cut your Vietnamese rolls length ways and spread generously with the whole egg mayo. Layer on the butter lettuce, julienned pickled vegetables then top with chicken tenderloins and fresh coriander leaves. 

Need a crowd pleasing dessert? Try my ice cream sandwich slab.



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