Vietnamese chicken baguettes (Bhan Mi)

• small chicken breast↗1
• olive oil↗1 tsp tsp
• rice vinegar↗1 tsp tsp
• golden caster sugar↗½ tsp tsp
• juice ½ lime
• small carrot↗½

  peeled and grated

• spring onions↗2

  thinly sliced

• 2½cm/1in piece cucumber

  deseeded and sliced

• red chilli↗½

  thinly sliced into rounds

• sandwich baguette↗1
• 3-4 Little Gem lettuce

  leaves, washed

• 1-2 tbsp sweet chilli sauce tbsp

Step-by-step instructions

1. 1

   Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.

2. 2

   Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.

3. 3

   Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.