Recipe: Banh Mi-style Vietnamese flatbread with chicken and grapes

Try this lovely Vietnamese style flatbread with chicken and lemongrass for a meal packed with South-East Asian flavour:

Serves 4


  • 400g package prepared pizza dough
  • 1 tablespoon canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon lemongrass paste
  • 350g chicken breast, cut into 1/2-inch pieces
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup shredded carrots
  • Pinch of sugar
  • 1 tablespoon rice vinegar (unseasoned)
  • 2 cups halved green seedless California grapes
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 jalapeno pepper, very thinly sliced(Remove seeds for less heat)


  1. Roll the pizza dough into a 30cm oval on a lightly floured board. Transfer it to a baking sheet. Bake at 230C for 8 to 10 minutes, or until lightly browned.
  2. Meanwhile, heat the oil in a medium skillet, and stir in the garlic and lemongrass paste; cook for 1 minute.
  3. Add the chicken and soy sauce; stir-fry over medium-high heat until the chicken is cooked through.
  4. Place the carrots in a small bowl and stir in a pinch of sugar and the vinegar.
  5. Spread the chicken mixture over the baked dough then sprinkle it with the carrots, grapes, cilantro, and jalapeno slices.
  6. Cut the flatbread into 8 square pieces. 

Nutritional information per serving (2 slices):Calories 418; Protein 22 g; Carbohydrate 55 g; Fat 12 g (Sat. Fat 2g); 27 percent Calories from Fat; Cholesterol 44 mg; Sodium 357 mg; Potassium 508 mg; Fiber 2 g.