Lemongrass Chicken Banh Mi
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
1 hr 15 mins
-
Cook Time
15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
695 kcal
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Course
Main Course
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Cuisine
Vietnamese
Lemongrass Chicken Banh Mi
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This homemade Lemongrass Chicken Banh Mi recipe will rival any sandwich you’ve had at a Vietnamese restaurant, and it’s easy to make!
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Ingredients
For the carrot & daikon salad:
- 2 medium carrots (julienned)
- 1 cup daikon radish (julienned)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
For the chicken & marinade:
- 4 tablespoons vegetable oil (divided)
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon red pepper flakes
- 2 teaspoons sugar
- 2 shallots (peeled)
- 3 cloves garlic
- 2 stalks fresh lemongrass (cut into pieces)
- 2 teaspoons lime zest
- 1 1/2 pounds boneless, skinless chicken thighs
To assemble the sandwiches:
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- 1 tablespoon lime juice
- 1 baguette (cut into 4 equal pieces, each cut in half)
- 1 Jalapeño (de-seeded and thinly sliced)
- 1 cup cilantro
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Instructions
- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
- Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
- Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
- To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
- Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!
Nutrition Information
Show Details
Calories
695kcal
(35%)
Carbohydrates
52g
(17%)
Protein
40g
(80%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
167mg
(56%)
Sodium
1166mg
(49%)
Potassium
925mg
(26%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
5520IU
(110%)
Vitamin C
30.2mg
(34%)
Calcium
117mg
(12%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 52g | 17% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 167mg | 56% |
| Sodium | 1166mg | 49% |
| Potassium | 925mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 5520IU | 110% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 117mg | 12% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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