Bun bo bun with pulled chicken and sweet-and-sour pickles

Ingredients

For the pulled chicken

4 buns
500 g pulled chicken
200 g sweet-and-sour pickles
10 g Bresc Thai red curry
20 g hot chilli sauce

For the sweet-and-sour pickles (1 k)

2 large carrots
200 g bean sprouts
2 red pointed peppers
½ white cabbage
1 l table vinegar
0.5 l water
400 g sugar
4 g salt
100 g Bresc Ginger puree
salt and pepper to taste
30 g Bresc Thai yellow curry

For the sauce

200 g Bresc Alioli limón
1/2 bunch coriander, chopped
10 g Bresc WOKchilli
10 g Bresc Lemongrass puree
10 g Bresc Ginger puree

Preparation method

For the sweet-and-sour pickles, grate the carrot and chop the cabbage and peppers into strips. Bring the water, vinegar and sugar to the boil and add the ginger and curry and season. Pour the mixture onto the vegetables and store it in closed tub and chill for at least 3 to 5 days. Stir it every now and then. For the sauce, mix everything well. Fry the pulled chicken briefly with the Thai red curry and the chilli sauce. Steam the buns in a small steamer until hot. Arrange the meat, sweet-and-sour pickles and the sauce on the bun.