Recipes courtesy Foodland Ontario


Banh Mi (Vietnamese Chicken Sandwiches)


A “street food” staple in Vietnam, originally eaten at breakfast, now enjoyed any time of the day. The baguette is from the influence of the French Colonial era.


Preparation Time: about 30 minutes

Marinating Time:    30 minutesor up to 4 hours

Cooking Time:        30 minutes

                                    Serves 4


Pickled Vegetables:

Half                            Ontario Greenhouse Cucumber

1                                                               1                                 Ontario Carrot, coarsely shredded (about 1 cup/250 mL)

1/4 cup (50 mL)        rice vinegar

2 tsp (10 mL)             granulated sugar

1 tsp (5 mL)               grated fresh gingerroot

1 tsp (5 mL)               salt

Chicken Filling:

4                                 skinless boneless Ontario Chicken Thighs, trimmed

                                    (about 1 lb/500 g)

2                                 cloves Ontario Garlic, minced                                           

1/4 cup (50 mL)        sweet Asian chili sauce

2 tbsp (25 mL)          sodium-reduced soy sauce

1 tbsp (15 mL)          each fish sauce and vegetable oil

1/2 tsp (2 mL)            Chinese five-spice powder (optional)

1/4 tsp (1 mL)            pepper

Chili Mayonnaise:

1/4 cup (50 mL)        low-fat or regular mayonnaise

2 tsp (10 mL)             Asian chili garlic sauce

1 tsp (5 mL)               fresh lime juice

1                                 baguette (about 24-inches/60 cm), cut into 4 pieces

                                    Fresh Ontario Coriander Leaves

                                    Sriracha hot sauce (optional)


Pickled Vegetables: Cut cucumber in half lengthwise and remove most of the seeds. Cut into matchsticks (you should have about 1 cup/250 mL) and place in small bowl with shredded carrot. In separate small bowl, combine vinegar, sugar, ginger and salt; stir to dissolve sugar. Pour over vegetables and let stand at least 30 minutes or up to 4 hours, stirring occasionally; drain.


Chicken Filling: Place chicken thighs in re-sealable plastic bag. In small bowl combine garlic, sweet chili sauce, soy sauce, fish sauce, oil, five-spice powder (if using) and pepper; reserving 2 tbsp (25 mL). Pour remaining marinade over chicken and turn to coat evenly. Marinate in refrigerator for 30 minutes or up to 4 hours. Remove chicken from marinade and discard marinade. Place chicken on rack in baking pan. Bake in 425°F (220°C) for 25 to 30 minutes or until cooked through, basting once with reserved marinade. Let stand for a few minutes before slicing.


In small bowl, combine mayonnaise, chili garlic sauce and lime juice. Cut baguette pieces in half lengthwise and spread both sides with chili mayonnaise. Fill evenly with chicken slices, drained pickled vegetables, coriander leaves and sriracha (if using).


Tips:Marinate and cook chicken ahead of time and assemble just before serving.

Cover and refrigerate marinated pickled vegetables overnight.


Nutritional Information:

1 Serving                    

PROTEIN:                   30 grams

FAT:                             13 grams

CARBOHYDRATE:   49 grams

CALORIES:                436      

FIBRE:                         3 grams

SODIUM:                     1425 mg


Coconut Rice Pudding with Ginger Apples


Puddings are very popular as a sweet (not necessarily for dessert) in Vietnam. The addition of local apples adds a twist to this delicious treat. The ginger apples also make a delicious topping for ice cream.


Preparation Time:    15 minutes

Cooking Time:          35 minutes

                                      Serves 4


1                                                               1                                    can (14 oz/398 mL) coconut milk

1                                can (370 mL) low-fat evaporated milk

1/3 cup (75 mL)          granulated sugar

4 to 5                            cardamom pods (optional)

1-1/2 cups (375 mL)  cooked long-grain rice (such as jasmine or basmati)

1/3 cup (75 mL)          unsweetened desiccated coconut

Ginger Apples:

2 tbsp (25 mL)             butter

2                                                               2                                    large Ontario Apples, peeled, cored and diced

                                      (about 2 cups/500 mL)

2 tbsp (25 mL)             packed brown sugar

1/3 cup (75 mL)          Ontario Apple Juice

1/4 cup (50 mL)          finely chopped crystalized ginger


In medium heavy-bottomed saucepan, combine coconut milk, evaporated milk, sugar and cardamom pods (if using), bring to gentle boil over medium heat, stirring occasionally. Add rice and coconut; reduce heat to low and simmer uncovered, stirring often, about 15 minutes or until creamy and thickened (pudding will thicken upon standing). Remove pods, (if used).


Pour into individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.


Ginger Apples: In largenonstick skillet, melt butter over medium-high. Add apples and stir to coat well, cook stirring 2 minutes or until apples start to soften.Sprinkle with sugar; reduce heat to medium and cook stirring often, until apples are lightly browned and tender, 7 to 8 minutes. Remove skillet from heat; with slotted spoon transfer apples to a heat-proof bowl, leaving as much butter mixture in skillet. Return skillet to heat and add apple juice and ginger; bring to boil over high heat, stirring for about 1 minute until thickened and syrupy. Stir into apples. Serve warm or at room temperature with rice pudding.


Nutritional Information:

1 Serving                    

PROTEIN:                   9 grams

FAT:                             26 grams

CARBOHYDRATE:   67 grams

CALORIES:                541      

FIBRE:                         3 grams

SODIUM:                     175 mg