Vietnamese Lemongrass Chicken Banh Mi

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When the temperatures are up and I don’t want to spend hours in a hot kitchen, simple and quick meals are just what I crave for. That’s where delicious summer sandwiches come in handy.

This Vietnamese Lemongrass Chicken Banh Mi is perfect whether you are packing for a picnic, potluck, office lunch or sharing with friends on the patio!
Crispy French baguette is stuffed with tender and juicy lemongrass chicken, pickled carrots and daikon radish , crunchy cucumbers, jalapenos and fresh cilantro with a drizzle of Sriracha Mayo for a light and flavorful meal.

The appeal of this Sandwich lies in the perfect balance of spicy, salty, sweet and piquant flavors matched by a satisfying blend of textures.
WHAT IS BANH MI?

Banh Mi, which literally translates to “bread” is the Vietnamese rendition of a sandwich with French sensibilities. Its creation was influenced by the colonization of Vietnam by France in the 19th century and evolved into a popular street food not only in Vietnam but around the world.

Traditionally, the sandwich consists of a crusty baguette that is sliced in half and stuffed with marinated meats, cucumbers, pickled veggies and fresh herbs.
But, what makes this Sandwich so unique is the fusion of flavors, the influence of French and Vietnamese cultures, and the gorgeous toppings that transform it from plain bread to something spectacular.
BANH MI SANDWICH INGREDIENTS
  • Baguette: The most important ingredient of this recipe. Use French baguette with a lightly crisp exterior and soft interior.
  • Lemongrass Chicken : Seasoned with some of the defining flavors of Vietnamese cuisine, the Lemongrass Chicken is a true treat.
  • Sriracha Mayo : This Sriracha Mayo sauce adds delicious richness to this fresh sandwich.
  • Pickled Vegetables : The pickled radish and carrots are key for giving a Banh Mi its signature tangy flavor.
  • Fresh Cucumbers : Add some freshness and crunch and balance out the rich flavors of the lemongrass chicken.
  • Jalapenos : Add the perfect amount of spice.
  • Fresh Cilantro : Vibrant finish to all of the sweet, pickled, creamy, and spicy flavors.


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EXTRA NOTES
  • Cook the chicken over high heat to ensure that it gets cooked without the juices running out.
  • If you have a grill, definitely make the chicken in it because it gives the chicken so much extra flavor!
  • For the best sweet and tangy flavors, you can prep the pickled radish and carrots a day or two before you plan to make this recipe.
  • Don’t let the pickled veggies go to waste! You can store them in the fridge for up to 2 weeks. Make more sandwiches later on, top them onto avocado toast or pile them onto rice bowls.

If you made this Vietnamese Lemongrass Chicken Banh Mi, I would love to know how it turned out! Please let me know by leaving a comment below.



Vietnamese Lemongrass Chicken Banh Mi Vietnamese Lemongrass Chicken Banh Mi
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 692kcal




Ingredients:
    For the Lemongrass Chicken
  • 900 g boneless, skinless chicken thighs, thinly sliced
  • 3 cloves garlic
  • 2 shallots
  • 4 Tablespoons vegetable oil, divided
  • 2 Tablespoons brown sugar
  • 2 Tablespoons fish sauce
  • 1 Tablespoon soy sauce
  • 2 Tablespoons lemongrass
  • Black pepper, to taste

    • For the Pickled Vegetables
  • 3/4 cup carrot, peeled and julienned
  • 3/4 cup daikon radish, peeled and julienned
  • 1/4 cup rice vinegar
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon water
  • Salt to taste

    • For the Assembly
  • 1/4 mayonnaise
  • 2 teaspoons Sriracha
  • 2 French baguettes, sliced in halves
  • 1/2 cup thinly sliced cucumbers
  • 1 jalapeño, thinly sliced
  • 1/2 cup fresh cilantro

Instructions:
  1. Start by preparing the pickled vegetables. Combine the rice vinegar, sugar, water and salt; stir until thoroughly mixed. Then, add the julienned carrots and daikon radish and toss to coat. Set aside for 1 hour.
  2. In the bowl of a food processor, add the garlic, shallots, 2 Tablespoons vegetable oil, lemon grass, fish sauce, soy sauce, brown sugar and black pepper. Process until smooth.
  3. In a large bowl, toss the chicken with the prepared marinade until they’re well-coated. Cover the bowl, transfer to the fridge, and let it marinate for 1-4 hours.
  4. Heat the remaining 2 Tablespoons vegetable oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes each side over high heat until browned and cooked through. Remove from heat and set aside.
  5. Combine the mayonnaise and sriracha in a small bowl.
  6. To assemble the sandwiches, cut the Baguettes in halves and then slice them lengthwise. Spread the mayo Sriracha sauce on each side of the bread. Fill with the pickled carrots and daikon, cooked chicken strips, along with sliced cucumbers, sliced jalapenos and fresh cilantro.
  7. Serve immediately!

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