LEMONGRASS CHICKEN BANH MI
This lemongrass chicken banh mi is one of the best sandwiches you’ll ever eat.
There is no way I could pass up the opportunity to have pho when dining at a Vietnamese restaurant; therefore, I rarely opt for banh mi.
However, these excellent sandwiches changed my mind about banh mi in all its varieties the moment I put them together and tasted one.
This lemongrass chicken banh mi was a big hit with everyone who attended our blogging day, and we made and photographed seven other recipes that day.
FOR THE CARROT & DAIKON SALAD:
- 2 carrots
- 1 cup of daikon radish
- 2 tbsp. of sugar
- 1/2 tsp. of salt
- 3 tbsp. of rice wine vinegar
- 2 tsp. of sesame oil
FOR THE CHICKEN & MARINADE:
- 4 tbsp. of vegetable oil
- 2 tbsp. of fish sauce
- 1 tbsp. of oyster sauce
- 1/2 tsp. of red pepper flakes
- 2 tsp. of sugar
- 2 shallots
- 3 cloves of garlic
- 2 stalks of fresh lemongrass (chopped)
- 2 tsp. of lime zest
- 6 chicken thighs (boneless, skinless)
TO ASSEMBLE THE SANDWICHES:
- 1/4 cup of mayonnaise
- 2 tsp. of Sriracha
- 1 tbsp. of lime juice
- 1 baguette (cut into 4 equal pieces)
- 1 jalapeño (de-seeded and thinly sliced)
- 1 cup of cilantro
- Carrots and daikon radishes should be prepped before moving on to other ingredients. Toss the carrots and daikon with the sugar, salt, vinegar, and sesame oil in a large bowl. Stirring occasionally, let sit for one hour.
- The chicken should then be prepared. When you’re ready to assemble your dish, combine all ingredients except the oil in a food processor and process until smooth. Make sure to process until it’s silky-smooth. Toss the marinade with the chicken in a bowl before serving. To marinate, cover and refrigerate for up to four hours.
- In a 12-inch ovenproof pan, heat the remaining 2 tablespoons of oil over medium-high heat. When the chicken is cooked, sauté it for about 5 minutes on each side.
- Combine the mayonnaise, Sriracha, and lime juice to make the sandwiches.
- Sriracha mayonnaise should be smeared on both sides of the toast. Toss in the pickled vegetables. Make sandwiches by slicing the cooked chicken and adding jalapenos and cilantro. Serve!