Lemongrass Chicken Banh Mi
User Reviews
5
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Prep Time
1 hr 15 mins
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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
Description
This recipe starts with thinly julienned carrots and daikon radish tossed with sugar, salt, rice wine vinegar, and sesame oil to create a quick pickle that mellows in flavor over an hour. Meanwhile, the chicken thighs are marinated in a paste of lemongrass, fish sauce, oyster sauce, red pepper flakes, shallots, garlic, lime zest, sugar, and vegetable oil.
After marinating up to 4 hours, the chicken is seared in an ovenproof skillet until cooked through with a flavorful crust. The sandwiches are assembled by spreading a sriracha-lime mayonnaise on the baguette halves, adding the pickled vegetables, thinly sliced chicken, jalapeño slices, and fresh cilantro to finish.
The Lemongrass Chicken Banh Mi balances aromatic and salty notes from the marinade, tang and sweetness from the pickled vegetables, creaminess and heat from the mayo, and crunch from fresh vegetables within the crisp baguette. This combination delivers complex but fresh flavors typical of Vietnamese sandwiches, suitable for lunch or casual dinners.
Ingredients
For the carrot & daikon salad:
- 2 carrot julienned, medium
- 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 shallot peeled
- 3 cloves garlic
- 2 talks lemongrass cut into pieces, fresh
- 2 teaspoons lime zest
- 1 1/2 pounds chicken thighs boneless, skinless
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
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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