Vietnamese Lemongrass Chicken Banh Mi

Combine seasoning mix, 2 tablespoons oil and lime juice in a bowl. Add chicken, toss to coat. (if you have time cover and marinate for up to 1 hour in the refrigerator).

Heat remaining 2 teaspoons oil in a large chargrill pan, or non-stick frying pan, over medium-high heat. Cook chicken for 8-10 minutes, turning occasionally, or until chicken is cooked through. Transfer to a plate and set aside for 2-3 minutes to rest. Thinly slice.

Spread some of the mayonnaise onto the inside of each roll. Fill roll with cucumber, carrot, chicken, coriander and chilli (if using). Drizzle with remaining mayonnaise.

Use pork leg steaks instead of chicken.

Omit chicken and Make a Vietnamese Meatball Banh Mi by just combining the Continental Vietnamese Seasoning Mix with pork mince then roll tablespoonsfulls of mixture into meatballs. Pan-frying until cooked through. Fill the roll as per the above recipe with the mayonnaise, cucumber carrot, coriander and chilli and then use the meatballs instead of the chicken.