To dry-steam the chicken you will need a heavy earthenware pot that can be placed directly over a gas burner. We like to cook a whole chicken and serve half on baguettes and the other half with steamed rice and bok choy.

1.6 kg chicken

1 kg coarse salt

2 banana leaves

4 lemongrass stems, white part only, crushed

3 handfuls Vietnamese mint leaves

4 cm knob of ginger, sliced

6 small baguettes

60 g mayonnaise

1 iceberg or other crisp green lettuce, leaves separated

1 cucumber, sliced

1 handful Vietnamese mint sprigs, extra

1 long red chilli, sliced

1½ tablespoons soy sauce

Remove the neck and giblets from the chicken and cut off any excess fat. Wash the chicken under cold running water, then pat dry.

Put the salt in an earthenware pot. Cut two pieces of banana leaf the size of the chicken, then place one on top of the salt. Lay the lemongrass in a row on top of the banana leaf and place the chicken on top so that it does not directly touch the salt. Put the Vietnamese mint on and around the chicken, then sprinkle over the ginger and cover with the remaining banana leaf.

Cover and cook the chicken over low heat for 45 minutes. Remove from the heat and set aside with the lid on for a further 15 minutes.

Cut the chicken in half. Take the meat off one half and reserve the other for a later use.

Preheat the oven to 180°C (Gas 4). Heat the baguettes in the oven for 1 minute, then cut in half lengthways and remove some of the soft centre.

Spread the mayonnaise on the bottom of the baguettes and top with the lettuce, cucumber, chicken, extra mint and chilli. Drizzle with the soy sauce and serve immediately.