Go to all recipes
Banh mi bowls with smashed cucumber

Banh mi bowls with smashed cucumber


Inspired by a popular Vietnamese street food sandwich, we swapped French baguette for rice in this low fat salad bowl

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1976kj 469kcal
  • Fat
    Low 21%
  • Saturates
    Low 11%
  • Sugar
    Low 7%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 250g Co-op British chicken breast fillets, cut into bite-sized pieces
  • 3cm ginger, finely grated
  • 2 garlic cloves, finely grated
  • 2 limes, 1½ juiced (separately), 1/2 cut into wedges
  • ½ cucumber
  • 1 small carrot, cut into matchsticks
  • ½ tsp Fairtrade caster sugar
  • 1 tbsp Co-op vegetable oil
  • 250g pack Co-op microwave long grain rice
  • 1 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 small red chilli, deseeded and finely chopped
  • 1 small handful coriander, leaves picked


  1. Put the chicken pieces in a bowl with the ginger, garlic and the juice of 1 lime, then season
  2. Leave to marinate for 10 mins
  3. While the chicken is marinating, put the cucumber into a clean tea towel and bash gently with a rolling pin, to smash it
  4. Cut into 2cm pieces, then put in a colander and sprinkle over a pinch of salt
  5. Setaside
  6. Put the carrot in a small bowl with the remaining lime juice and the caster sugar
  7. Heat the oil in a large pan over a high heat and add the chicken
  8. Cook for around 5-7 mins, until charred and cooked through
  9. Cook the rice according to the pack instructions and divide between 2 bowls
  10. Top with the chicken
  11. Mix the rice vinegar and sesame oil with the cucumber and add to the bowls, then top with the carrot, chilli and coriander
  12. Serve with the lime wedges on the side for squeezing over