Vietnamese-Style Chicken Breast Bánh Mì Bao Buns

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a small drizzle of vegetable oil and a pinch of salt and pepper, give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, zest half your lime[s], then cut in half

Combine your red Thai curry paste in a small bowl with your ginger & garlic paste, soy sauce, ground coriander and a small squeeze of lime juice (save the rest for later!)

Give everything a good mix up – this is your Vietnamese-style marinade

Add your chicken to a baking tray (use tin foil to avoid mess!), drizzle with the Vietnamese-style marinade (reserve the bowl) and put the tray in the oven for 18-20 min or until charred and cooked through (no pink meat!) – this is your Vietnamese-style chicken

Crush your roasted peanuts with a rolling pin (if you don't have a rolling pin, just chop them roughly!)

Chop your coriander roughly, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Slice half your cucumber into half moons and chop the remaining cucumber roughly

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Add the roughly chopped cucumber and half the carrot ribbons (you'll use the rest later!) to a large bowl

Add the lime zest (not sure about citrus? Try using less!) and most of the chopped herbs (save the rest for garnish!)

Add a squeeze of lime juice, a small drizzle of vegetable oil and a pinch of salt and sugar and toss – this is your carrot & cucumber salad

Cut the remaining lime into 1 wedge per person

Wipe the reserved small bowl clean

Add your mayo to the reserved bowl with your sriracha (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your sriracha mayo

Once the chicken is cooked, transfer it to a clean board and slice thinly

Pierce your bao bun packet[s] with a few holes and microwave for 1-2 min

To assemble, fill each warmed bao with some cucumber half moons, carrot ribbons and sliced Vietnamese-style chicken

Top with some sriracha mayo, chopped peanuts and chopped herbs – these are your Vietnamese-style chicken bánh mì bao buns