I’m a sucker for a good Bah Mi Roll. I mean, I even served ‘create your own Bah Mi Rolls’ at my son’s ‘construction pup’ themed birthday party. It’s textural, it’s fresh and it’s super charged in the flavour stakes! These cheat’s Bah Mi Rolls pack a punch without too much fluffing around in the kitchen.

You can choose the marinate the chicken a day before you would like to eat them or even 5 minutes before you want to cook the chicken. You can prep your veggies the night before, or in the morning, or during nap-time – again, it doesn’t matter.

What’s important is that you can whip up this meal in stages or all together – just do it in a way that makes your dinner time less stressful. This isn’t MKR people (even if your critics are way more picky then Pete and Manu) and no one is expecting you to make your bread rolls from scratch.

All I ask is that your delicious crusty white bread rolls are FRESH!

CHEAT’S BAH MI ROLLS

4 crunchy long white rolls
500 grams of chicken tenders
1 stick of lemongrass
2 cloves of garlic
2 tbsp fish sauce
2 tbsp sugar
1 tbsp sesame oil
1 lime
2 carrots
2 cucumbers
1/2 bunch of spring onions
1/2 bunch of coriander
1/4 cup of aioli
red chillis
olive oil
soy sauce or sriracha sauce

Preheat the oven to 180C. Trim the end of the lemongrass, then remove the tough outer layers and finely grate. Crush or finely chop the garlic. Put the lemongrass, garlic, fish sauce, sugar, sesame oil and lime juice in a shallow dish and stir until the sugar dissolves. Add the chicken and turn to coat. Set aside to marinate.

Julien the carrots. Cut the cucumber lengthwise into ribbons. Thinly slice the chilli, removing the seeds if less heat is desired. Pick the coriander sprigs. Trim the spring onion, then halve lengthwise and thinly slice.

Heat the olive oil in a medium frypan over medium heat. Cook the chicken for 3 mins each side or until cooked through. Remove from the heat and set aside to rest for 5 mins.

Cut lengthwise through the top of the rolls, taking care not to cut all the way through.

Spread the rolls with the aioli and top with cucumber, the chicken, carrot, spring onion and coriander. Drizzle with a little soy sauce or sriracha sauce and scatter with chilli.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.