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Chicken Banh Mi Recipe

Vietnamese · Main course · 45 min total

A Vietnamese-inspired sandwich featuring lemongrass-marinated chicken, pickled vegetables, fresh herbs, and spicy mayo on a crispy baguette.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 stalks lemongrass, minced
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 cup julienned daikon radish
• 1 cup julienned carrots
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 cup mayonnaise
• 1 tbsp sriracha (or to taste)
• 4 small French baguettes (or 2 large, halved)
• 1/2 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced
• 1 cucumber, thinly sliced

Instructions

1. Marinate chicken: In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, oil, and pepper. Add chicken, toss to coat, and marinate at least 15 minutes (or up to 2 hours in fridge).
2. Pickle vegetables: In a small bowl, whisk rice vinegar, water, sugar, and salt until dissolved. Add daikon and carrots. Let sit at least 15 minutes.
3. Make spicy mayo: Mix mayonnaise and sriracha in a small bowl. Set aside.
4. Cook chicken: Grill or pan-sear chicken over medium-high heat until cooked through (165°F internal), about 5-7 minutes per side. Let rest 5 minutes, then slice thinly.
5. Assemble sandwiches: Split baguettes lengthwise, toast if desired. Spread spicy mayo on both sides. Fill with chicken, pickled vegetables (drained), cucumber slices, jalapeño slices, and cilantro.
6. Serve immediately.

Tips

• For extra flavor, add a splash of hoisin sauce to the spicy mayo.
• Pickled vegetables can be made ahead and stored in the fridge for up to a week.
• Use a crusty baguette with a soft interior for best texture.

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