Lemongrass Chicken Banh Mi Recipes

LEMONGRASS CHICKEN BANH MI

Lemongrass Chicken Banh Mi image

This homemade Lemongrass Chicken Banh Mi recipe will rival any sandwich you've had at a Vietnamese restaurant, and it's easy to make!

Provided by Sarah

Time 1h30m

Number Of Ingredients 22

Ingredients

2 carrots ((julienned))
1 cup daikon radish ((julienned))
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
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
6 boneless, skinless chicken thighs ((about 1 1/2 pounds, or 675 grams))
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

Steps:

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 Facts : Calories 695 kcal, Carbohydrate 52 g, Protein 40 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 167 mg, Sodium 1166 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving

SPICY LEMONGRASS CHICKEN BANH MI

Spicy Lemongrass Chicken Banh Mi image

Vietnamese inspired sandwich from Sea Salt With Food. This Banh Mi is a little different from the marinated version. The sauce is thickened and caramelized along with the chicken.

Provided by gailanng

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

6 boneless chicken thighs, cut each thigh in half
sea salt
fresh ground black pepper
1 tablespoon peanut oil
1/3 cup rice vinegar
1/3 cup white sugar
1/2 teaspoon sea salt
2 carrots, shredded
1 cucumber, shredded
1 thai bird's eye chili, chopped
3 stalks lemongrass, tender stalks bottoms minced
2 garlic cloves, minced
2 green chilies, minced
2 tablespoons fish sauce
2 tablespoons peanut oil
1 tablespoon soy sauce
2 tablespoons honey
1 teaspoon sesame oil
6 (6 inch) vietnamese-style baguette or 6 (6 inch) crusty submarine buns
assorted herbs (cilantro, Thai basil, mint)
green chili, sliced (serrano or jalapeno)
pickled carrot & cucumber (recipe included)

Steps:

Pickled Cucumber and 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.
Sauce: Combine all sauce ingredients to mix. Set aside.
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 tablespoon 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 thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing.
Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.

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