‘Bánh Mì’ Summer Nachos TOFU MAYONNAISE PICKLED VEGETABLES

Serves 4 Remove skin from the chicken, discard. Shred meat, place in a bowl. Set aside.

Mix sriracha, tomato paste, fish sauce, honey and lime juice together in a small bowl. Set aside for later.

To make pickled vegetables, place carrot, cucumber and radish in a bowl. Whisk together vinegar, sesame oil and caster sugar and season with salt. Pour over the vegetables, toss to combine. Set aside for 5 minutes to pickle.

To make tofu mayonnaise, place tofu, vinegar, sugar and sesame oil in a food processor (or blender). Process until smooth. Season well, set aside.

To serve, place corn chips on plates. Top with chicken, pickled vegetables and half the sriracha sauce mix. Serve with tofu mayonnaise, extra sriracha sauce mix, spring onion, chilli and shiso. 1 store- bought roast chicken 2 tbsp sriracha sauce

2 tbsp tomato paste

1 tbsp fish sauce

2 tbsp honey

1 tbsp lime juice

230g corn chips

1 spring onion, thinly sliced 1 small red chilli, thinly sliced Micro purple shiso, to serve (if you can’t find shiso, use coriander leaves) 300g silken tofu

1 tbsp rice wine vinegar 1 tsp caster sugar

1 tbsp sesame oil 2 carrots, peeled

and shredded 2 Lebanese cucumbers,

shredded

6 radishes, thinly sliced ¼ cup rice wine vinegar 1 tsp sesame oil

2 tbsp caster sugar

We used a julienne peeler for the carrots and cucumbers, but you can also grate them.