Vietnamese chicken rolls

1.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.

2.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).

3.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.