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Vanessa Baxter's Vietnamese Chicken Baguette

Vanessa Baxter's Vietnamese Chicken Baguette

For more, visit Vanessa Baxter .

This can double as a salad, or is great in a wrap, or served in a lettuce cup.


Poaching Stock for Chicken
6 chicken thighs (bone in or bone out)
Chilli Oil or Canola Oil
1 stick lemon grass
1 stick celery
1 carrot
1 chunk ginger
some coriander root

2 Tbs fish sauce
1 Tbs sugar + 3Tbs sugar
3 limes, juice and zest
knob of ginger grated
4 spring onions, sliced
3 garlic cloves, crushed
1 cucumber, finely sliced
1 Tbs salt
basil leaves, sliced
coriander leaves, chopped roughly
vietnamese mint leaves, sliced
1 carrot, shredded

fried peanuts, chopped
fried shallots
chilli, chopped, to taste

Heat some oil in the base of the pressure cooker and seal the chicken thighs on all sides.

Add in the rest of the stock ingredients and add enough water to just cover.

Close the pressure cooker and bring to up to pressure. Cook for 15 minutes and then turn off, to allow it to cool down. Remove the lid of the cooker and take out the chicken. The meat should fall off the bone and you can shred with a fork. The liquid can be strained and used as stock.

Prepare your cucumber and add to a bowl with 3Tbs sugar and 1Tbs salt. Allow to pickle for 10 minutes. Taste and if too salty wash a little. Otherwise, just rinse the liquid and pat dry.

Fry the spring onions in a little oil, but do not colour them. Add in the crushed garlic and cook briefly until you can smell the garlic - don't let the garlic burn! Set aside to cool.

In a large bowl, mix together the shredded chicken, cucumber and carrot. In a small bowl or jar, mix together the fish sauce, sugar, lime juice and zest and the ginger. Add to the chicken mixture, along with the herbs.

Top with your favourite of the garnishes - or all of them!! Pile into a hollowed out baguette, wrap with baking parchment and tie with butcher's string!