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Chicken Banh Mi Rice Salad Boxes
Vietnamese-inspired chicken rice boxes with quick-pickled carrot, cucumber, herbs, and a light sriracha mayo drizzle.
35 min555 kcal4 base servings
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Prepare the pickled vegetables
Coarsely grate the carrots, thinly slice the cucumber and radishes, and finely slice the spring onions. Put the carrots and radishes in a bowl with 4 tbsp rice vinegar, a pinch of salt, and 1 tsp sugar if you have it. Scrunch lightly with clean hands and leave to pickle while you cook.
Timer: 10 min
Tip: Keep the cucumber separate so it stays crisp in lunch boxes.