Recipe: Banh Mi Caphe on Victoria Street, Hamilton
This is a combination of two recipes. The ginger chicken is great on its own, served with rice. Serving it combined with the fragrant salad makes a beautiful light meal.
Ginger Chicken Marinade
¼ tsp dark soy sauce
2 tsp oyster sauce
4 tbsp fish sauce
2 tbsp soft brown sugar
500g boneless chicken thighs, sliced
4 tbsp water
2 tbsp vegetable oil
10cm piece of ginger, peeled and julienned
4 cloves garlic, finely chopped
1 tsp sesame oil
½ a finely sliced cabbage
1 small red onion, finely sliced
1 bunch Vietnamese mint, finely chopped
1 bunch coriander, finely chopped
¼ cup roasted peanuts
1 tbsp fried shallots
1 red chilli, finely diced
Fish Dipping Sauce
3 tbsp fish sauce
3 tbsp rice vinegar
3 tbsp sugar
½ cup of water
2 garlic cloves, finely chopped
1 chilli, finely chopped
2 tbsp lime.
In a large bowl combine soy sauce, oyster sauce, 2 tablespoons of the fish sauce and 1 tablespoon of brown sugar. Mix well and add chicken. Put in the fridge to marinate for 20 minutes.
In a small bowl, combine 4 tablespoons of water with remaining fish sauce and brown sugar and set aside.
Place wok or fry pan on the stove, heat to a medium heat and add oil. Add ginger and stir fry until fragrant.
Turn up the heat slightly and add the chicken to brown on all sides.
Add water and sugar mix and stir for 2 minutes then reduce heat again. Add garlic and place the lid on for a further 3 minutes. Remove the lid and allow sauce to reduce. Add the sesame oil.
For the salad, mix together cabbage, red onion, Vietnamese mint, and coriander and place on serving plates.
For the dipping sauce, combine fish sauce, vinegar and sugar in a saucepan with ½ cup of water. Heat until the sugar is dissolved. Do not boil. Allow to cool. Add garlic, chilli and lime juice.
Dress salad with the fish dipping sauce and garnish to your liking with peanuts, fried shallots and chilli.