8small bread rolls, halved120 gmgood-quality pâté such as Pheasant Farm1 cup each(loosely packed) coriander and mint leaves½ cup(loosely packed) Vietnamese mint leaves2green onions, thinly sliced4small red chillies, finely chopped, to servePoached chicken250 ml(1 cup) fish sauce6 cmpiece of ginger, thickly sliced100 gmlight palm sugar1free-range chicken (about 1.6kg), brought to room temperaturePickled vegetables2carrots, cut into julienne1daikon (about 430gm), cut into julienne150 mlaged rice wine vinegar (see note)110 gm(½ cup) white sugarLime mayonnaise75 gm(¼ cup) good-quality mayonnaise¼ tspDijon mustard2 tsplime juice1 tspfish sauce
For poached chicken, add ingredients to a very large saucepan of boiling water. Bring back to the boil and cook over high heat for 10 minutes. Turn off heat and leave chicken to cool in liquid until cooled to room temperature, then drain, discard skin and finely shred meat (discard bones). Refrigerate until required.
Meanwhile, for pickled vegetables, combine carrot and daikon in a heatproof bowl and set aside. In a saucepan, bring vinegar, sugar, 150ml water and 1 tbsp sea salt to a simmer over medium heat, pour over vegetables and set aside to cool to room temperature (20-30 minutes).
Meanwhile, for lime mayonnaise, combine ingredients in a bowl until smooth. 4 Spread top halves of rolls with mayonnaise. Spread pâté over remaining bottom halves, top with chicken, pickled vegetables, herbs and green onion. Add chilli to taste and serve immediately.
Note Aged rice wine vinegar is available from select
delicatessens. If unavailable, substitute with rice wine