A classic bánh mì is a Vietnamese sandwich that marries a crisp, airy French style baguette with savoury fillings like thinly sliced pork, pâté, head cheese or grilled chicken, topped with pickled carrots and daikon, fresh coriander, cucumber, chillies and a smear of mayonnaise or spicy sauce for richness and tang. It’s a lively balance of textures and flavours in every bite. It originates from Vietnam during the French colonial period when baguettes and charcuterie techniques were adapted by locals, evolving into the uniquely Vietnamese street food staple recognised worldwide today.

My recipe uses leftover turmeric chicken, but any left over grilled chicken will go so well in this. Then loaded with pickles, fresh coriander, pate, mayonnaise and the incredibly important maggi seasoning, that gives the sandwich a classic umami savoury hit that brings it all together.