Ingredients
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⅓ cup (75 ml) Coconut Cream
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1½ tablespoons Tapioca Starch
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5–6 large pieces of Vietnamese vegan Chicken Ham
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¼ Baguette
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2 tablespoons Coconut Oil
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For the Sauce
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1 teaspoon Five-Spice Powder
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2 tablespoons Soy Sauce
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½ teaspoon Sesame Oil
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3 tablespoons soft dark Brown Sugar
Directions
Steps
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1
Done
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In a small pan, add all the ingredients for the sauce plus 1 tablespoon water and whisk well. Place on a medium heat and bring to a simmer, with regular whisking to ensure a smooth sauce. Once the sauce is simmering for a few minutes and nicely thickened, remove from the heat and set aside. |
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2
Done
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In another small pan, add the coconut cream and whisk in the tapioca starch. Place on a low heat and bring to a gentle simmer, stirring, until the mixture thickens. Remove from the heat and set aside. |
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3
Done
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Place the ‘chicken ham’ pieces into a bowl and pour over three-quarters of the sticky barbecue sauce from the pan. Mix well, taking care not to break the pieces. Leave to marinate for 10 minutes. |
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4
Done
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Slice the baguette in half lengthways. Using a spoon or your hands, scrape out and discard the excess bread inside leaving only the crust. Slice the baguette crust into large oblongs (you need 5 or 6 in total), to fit the wide top of the marinated pieces. Spread the inside of the crust pieces with a teaspoon of the coconut cream mixture on each. |
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5
Done
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Lay two rectangles of greaseproof paper on a board (you can also use banana leaves, if you prefer), then place a crust in the centre, coconut cream facing upwards. Next, put a piece of the marinated ‘chicken ham’ into the centre. Fold and wrap over the sides of the greaseproof paper to make a small, tight parcel. Tie with twine to secure. Repeat the process with all the pieces of ‘chicken ham’. |
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6
Done
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Place the parcels into a steamer, and cook for 20–30 minutes. Remove from the steamer and remove the paper carefully. Leave to cool and dry slightly, for approximately 20–30 minutes. Brush with a little more sauce on top. |
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7
Done
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In a large frying pan/skillet, add 2 tablespoons coconut oil and place over a medium-high heat. Add the unwrapped parcels and sear on all sides to caramelize well, frying in batches of 4 or 5. Lay on a baking sheet and keep warm in a low oven until all the pieces are cooked. Drizzle the cooked pieces with any leftover sauce before serving. |
