Spicy Lemongrass Chicken Banh Mi Recipe
I'm currently hooked on this Spicy Lemongrass Chicken Banh Mi. I have already made them twice this week, kids love it as well. It's really that good. The slightly toasted Vietnamese-style baguette is filled with aromatic chicken, pickled cucumber and carrot, plenty of fresh herbs, such as Asian basil, coriander, and Ngo Gai. Do have a go at this Vietnamese inspired sandwich recipe and tell me what you think.
Spicy Lemongrass Chicken Banh Mi
Ingredients
- 6 (About 720 g) Boneless Chicken Thighs, cut each thigh in half
- Sea Salt
- Freshly Ground Black Pepper
- Sauce
- 3 Stalks Lemongrass, finely chopped
- 2 Cloves Garlic, finely chopped
- 2 Green Chilies, finely chopped
- 2 Tbsp Fish Sauce
- 2 Tbsp Peanut Oil
- 1 Tbsp Soy Sauce
- 2 Tbsp Honey
- 1 tsp Sesame Oil
- 6 (About 6-inches) Vietnamese-Style Baguette
- Assorted Herbs
- Green Chilies, sliced
- Pickled Carrot & Cucumber
- Pickled Cucumber and Carrot
- 1/3-Cup Rice Vinegar
- 1/3 Cup White Sugar
- ½ tsp Sea Salt
- 2 Carrot, julienned/shredded
- 1 Cucumber, julienned/shredded
1 Thai Bird’s Eye Chili, chopped
Method
Pickled Cucumber & Carrot: Mix the rice vinegar, sugar, and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber, and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.
Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 Tbsp of peanut oil. Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula, and continue to cook until the sauce thicken and become caramelized. Remove from the heat and let cool slightly before slicing.
Sandwich: Lightly toast the baguette and fill with chicken slices with its sauce, pickles, green chili, and assorted herbs. Serve immediately.
Serves 6