Banh Mi Chicken Taco / Larb Gai / Chicken Wonton Soup

Banh Mi Chicken Taco / Larb Gai / Chicken Wonton Soup

Banh Mi Chicken Taco / Larb Gai / Chicken Wonton Soup

Serves 2 hours (+ proving) prep 2 hours cook


LARB GAI (Element 1 of trio)
1 litre chicken stock
5cm piece fresh ginger, bruised
500g chicken mince
1 tbs peanut oil
2cm piece galangal, peeled, finely grated
4 kaffir lime leaves, finely shredded
2 cloves garlic, crushed
1 ½ tsp chilli flakes
1 tsp chilli powder
2 eschallots, thinly sliced
4 tbs lime juice
2 tbs fish sauce
1 tbs ground toasted rice
1/2 cup coriander leaves
1/2 cup mint leaves
1/2 cup saw tooth mint leaves
baby cos lettuce leaves, to serve

CHICKEN WONTON SOUP (Element 2 of trio)
6 blanched chives, to tie wontons
1 baby bok choy, leaves separated
sliced green spring onions and chilli, to garnish

Wonton Filling
50g peeled prawns, finely chopped
150g chicken mince
1 tbs finely chopped spring onion
1 tsp finely grated ginger
2 tsp oyster sauce
2 tsp shaoxing wine
1 tbs kecap manis (sweet Indonesian soy sauce)
½ tsp brown sugar

Wonton Wrappers
1 egg
80ml water
300g plain flour
1 tsp salt
cornflour, for rolling

1.5L chicken stock
4cm piece ginger, peeled, cut into matchsticks
1 tbs light soy sauce
1 tbs sesame oil
1 cup dried shitake mushroom
4 green onions, trimmed, thinly sliced

BANH MI TACO (Element 3 of trio)

375g plain flour
½ tsp salt
80ml vegetable oil
80ml warm water
extra plain flour, for dusting

Chicken Liver Pâté
100g butter, chopped
250g chicken livers, trimmed
2 small eschallots, finely chopped
2 cloves garlic, crushed
1 ½ tbs brandy

Pulled Chicken
2 tsp peanut oil
1 brown onion, finely chopped
4cm piece ginger, peeled, bruised
500ml chicken stock
3 skinless chicken thigh fillets

Sriracha Sauce
8 long red chillies, chopped
4 garlic cloves, chopped
80ml apple cider vinegar
3 tbs tomato paste
3 tbs honey
2 tbs fish sauce
1 ½ tsp salt

Pickled Vegetables
250ml rice wine vinegar
110g caster sugar
1 carrot, cut into thin batons
½ small daikon, cut into thin batons
2 green long chillies, cut into julienne


LARB GAI (Element 1 of trio)
1. To make larb gai, place chicken stock and ginger in a medium saucepan. Bring to a boil. Add chicken and simmer for 5 minutes. Drain, reserving 1 cup of the stock. Set chicken aside.
2. Meanwhile, heat oil in a frying pan over medium heat. Add galangal, lime leaves, garlic, chilli flakes and powder. Cook, stirring, until galangal is soft. Add chicken. Stir-fry mixture, breaking up chunks of mince, until just cooked through, but not browned. If mixture is dry during cooking, add a little of the reserved stock.
3. Transfer to a mixing bowl. Stir in juice, fish sauce and rice. Stir in herbs.
4. Serve chicken mixture in lettuce leaves.

CHICKEN WONTON SOUP (Element 2 of trio)
1. To make filling, combine all ingredients in a bowl.
2. To make wonton wrappers, stir all ingredients, except cornflour, in a bowl to form a dough. Cover with a tea towel and set aside for 10 minutes to rest.
3. Lightly dust work surface with cornflour. Roll out dough until 2mm thick. Cut out 8cm squares.
4. Brush edges of six wontons with water and place a heaped teaspoon of filling in centre of each (freeze remaining wonton wrappers for another use). Gather corners of wonton into centre to form a pouch. Tie pouch with a blanched chive as decoration.
5. Place stock and shiitake mushrooms in a medium saucepan over medium heat. Bring to a simmer.
6. Remove mushrooms with a slotted spoon and thinly slice. Return to stock with remaining ingredients. Bring to a simmer. Add wontons and simmer until cooked through. Stir in bok choy.
7. Serve wontons and broth garnished with onions and chilli.

BANH MI TACO (Element 3 of trio)
1. To make tortillas, process flour, salt and oil to form crumbs. Add water and pulse to form a dough.
2. Knead dough on a lightly floured surface until smooth. Wrap in cling film and set aside for 30 minutes.
3. Cut dough into six portions and roll each portion into a 20cm round.
4. Heat a heavy based frying pan over high heat. Add a tortilla and cook until puffed up and browned. Turn and cook until browned again. Transfer to a plate and cover with a tea towel to prevent it drying out. Repeat with remaining tortillas.
5. To make pâté, melt 2 tablespoons of the butter in a frying pan over medium heat until foaming. Add livers and cook until browned all over but still pink in the middle. Remove and set aside.
6. Add eschallots and garlic to same pan and cook until very soft, but not coloured. Stir in brandy and simmer for 2 minutes. Return livers and cook, stirring, for 1 minute. Transfer mixture to a blender and blend until smooth. Add remaining butter and blend until combined. Season. Transfer to a container and refrigerate until required.
7. To prepare pulled chicken, heat oil in a saucepan over medium heat. Cook onion until soft and translucent. Stir in ginger and stock. Add chicken and bring to a simmer. Simmer until chicken is cooked. Remove chicken and cool slightly. Shred meat with two forks.
8. To prepare pickled vegetables, stir vinegar and sugar in a small saucepan over low heat until sugar dissolves. Remove from heat and add vegetables. Set aside to cool completely.
9. To make Sriracha sauce, blend all ingredients to form a smooth puré. Season. Pour into a saucepan and bring to a boil. Reduce heat to medium-low and cook, partially covered, until soft and slightly thickened. Cool completely.
10. To assemble tacos, spread tortillas with pâté. Top with shredded chicken and pickled vegetables. Drizzle with sriracha and garnish with coriander.


To freeze leftover wonton wrappers, layer them with a square of baking paper between each one. That way you can remove and use as many or as few as you want.

If you are time poor, you could use ready made tortillas and wonton wrappers for this recipe.

This recipe has been tested.