Lemongrass Chicken Banh Mi


This lemongrass chicken banh mi is one of the best sandwiches you’ll ever eat.


It’s a sandwich made with a Vietnamese baguette, a protein, and lots of pickled and fresh vegetables and herbs. Banh Mi is the Vietnamese term for bread.

After the French colonization of Vietnam in the 19th century, the baguette was introduced to the country.

It was Vietnamese immigrants that popularized the banh mi sandwich in the United States, Australia, and other parts of the world after it emerged as a popular street snack in Saigon.

What’s a BANH MI?

Baguette, pickled carrots and daikon and daikon and daikon, cilantro, jalapenos or chilis, and some kind of protein are all part of the typical banh mi sandwich. Cucumber and mayonnaise are both acceptable additions.

The Sriracha mayonnaise in our recipe truly brings the sandwich’s tastes together.

The charred, smoky flavor perfectly matches the pickled veggies, spicy jalapenos, and fresh herbs in this dish. Although this recipe is for chicken banh mi, the same lemongrass marinade could be used for beef or pork.



  • 2 carrots, julienned
  • 1 cup of daikon radish, julienned
  • 3 tablespoons of rice wine vinegar
  • 2 teaspoons of sesame oil
  • 2 tablespoons of sugar
  • 1/2 teaspoon of salt


  • 6 boneless, skinless chicken thighs
  • 4 tablespoons of vegetable oil
  • 3 cloves of garlic
  • 2 stalks of fresh lemongrass
  • 2 teaspoons of lime zest
  • 2 tablespoons of fish sauce
  • 2 teaspoons of sugar
  • 2 shallots, peeled
  • 1 tablespoon of oyster sauce
  • 1/2 teaspoon of red pepper flakes


  • 1 baguette, cut into 4 equal pieces
  • 1 cup of cilantro
  • 1/4 cup of mayonnaise
  • 2 teaspoons of Sriracha
  • 1 tablespoon of lime juice
  • 1 de-seeded and thinly sliced jalapeño


  1. Carrots and daikon radishes should be prepped before moving on to the next step. In a large bowl, combine the julienned carrots and daikon with the sugar, salt, vinegar, and sesame oil. Stir every half hour for the first hour.
  2. Make the chicken next. Use a food processor to combine 2 tbsp. oil with the fish sauce and oyster sauce, as well as the pepper and sugar flakes, shallots, garlic, and the zest of the lime. Process till it’s silky. Toss the ingredients in a dish with the chicken to coat it completely in the marinade. Put the dish in the fridge and let it marinate for one to four hours.
  3. In a 12-inch ovenproof skillet, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Cook the chicken for 5 minutes on each side in a hot skillet until it is thoroughly done. Place aside on a platter.
  4. Mayonnaise, Sriracha sauce, and lime juice are all that are needed to assemble the sandwiches.
  5. Spread the sriracha mayonnaise on both sides of each piece of bread before slicing. Toss in the pickled vegetables. Make sandwiches by slicing the cooked chicken and adding jalapenos and cilantro. Serve!
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