Vietnamese-inspired Grilled Lemongrass Chicken Bánh Mì

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 2 stalks lemongrass, finely minced 2 stalks lemongrass, finely minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 4 small baguettes 4 small baguettes
• Fresh cilantro leaves Fresh cilantro leaves
• Fresh mint leaves Fresh mint leaves
• Pickled carrots and daikon radish Pickled carrots and daikon radish
• Sliced cucumber Sliced cucumber
• Sliced jalapeños Sliced jalapeños
• Mayonnaise Mayonnaise
• Maggi seasoning sauce (optional) Maggi seasoning sauce (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 28g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, vegetable oil, five-spice powder, and black pepper.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Let marinate in the refrigerator for at least 1 hour, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until cooked through and slightly charred. Let the chicken rest for a few minutes before slicing.
4. 4.
   Slice the baguettes in half lengthwise and lightly toast them.
5. 5.
   Spread mayonnaise on the bottom half of each baguette. Layer with sliced chicken, pickled carrots and daikon radish, cucumber, jalapeños, cilantro, and mint leaves.
6. 6.
   Drizzle with Maggi seasoning sauce, if desired, and cover with the top half of the baguette.
7. 7.
   Serve the Grilled Lemongrass Chicken Bánh Mì immediately and enjoy!

Treat your ingredients with care...

• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the tender inner part of the stalk.
• Pickled carrots and daikon radish — You can make your own pickled carrots and daikon radish by julienning them and soaking them in a mixture of rice vinegar, sugar, and salt for at least 1 hour.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the grilled chicken before assembling the sandwich.
• If you prefer a spicier kick, leave the seeds in the jalapeños or add a few dashes of hot sauce.
• Experiment with different types of bread, such as whole wheat or ciabatta, for a unique twist on the classic Bánh Mì.
• If you don't have a grill, you can also cook the chicken on a stovetop grill pan or in the oven.
• To make it more filling, add a fried egg or avocado slices to the sandwich.

Serving advice

Serve the Grilled Lemongrass Chicken Bánh Mì as a complete meal on its own or pair it with a light salad or soup for a more substantial feast. It is best enjoyed fresh and warm.

Presentation advice

To present the Grilled Lemongrass Chicken Bánh Mì beautifully, cut it into smaller portions or halves and arrange them on a platter. Garnish with additional fresh herbs and serve with a side of pickled vegetables for an extra pop of color.