Chicken Banh Mi

Serves  4
Preparation   15 mins
Cooking   10 mins
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  • 500g Lilydale Free Range Chicken Mince
  • 2 garlic cloves, crushed
  • 3 cm piece ginger, finely grated
  • 2 tablespoons coriander leaves, finely chopped + extra sprigs, to serve ¼ cup Japanese mayonnaise
  • 2 tablespoons 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.