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
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon 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
• 1 cup pickled carrots and daikon radish 1 cup pickled carrots and daikon radish
• 1 cup cucumber, thinly sliced 1 cup cucumber, thinly sliced
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 2 jalapenos, thinly sliced 2 jalapenos, thinly sliced
• Mayonnaise, for spreading Mayonnaise, for spreading

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 30g
• Fiber: 5g
• 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. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and grill for 6-8 minutes per side, or until cooked through and slightly charred. Let it rest for a few minutes before slicing.
5. 5.
   Slice the baguettes in half lengthwise and lightly toast them.
6. 6.
   Spread mayonnaise on the bottom half of each baguette.
7. 7.
   Layer the grilled chicken, pickled carrots and daikon radish, cucumber slices, cilantro leaves, and jalapenos on top.
8. 8.
   Close the sandwiches and serve immediately.

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 combining equal parts rice vinegar, water, and sugar. Add thinly sliced carrots and daikon radish and let them marinate for at least 1 hour before using.
• Baguettes — Look for crusty baguettes with a light and airy interior for the perfect texture in your Bánh Mì.

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 jalapenos or add a drizzle of Sriracha sauce.
• Experiment with different pickled vegetables such as radishes or onions to customize your Bánh Mì.
• To save time, you can use store-bought pickled carrots and daikon radish.
• For a vegetarian version, substitute the chicken with grilled tofu or tempeh.

Serving advice

Serve the Grilled Lemongrass Chicken Bánh Mì immediately after assembling to enjoy the contrast of warm chicken and cool, crisp vegetables. Cut the sandwiches in half diagonally for a visually appealing presentation.

Presentation advice

To enhance the presentation, garnish the Bánh Mì with a sprig of fresh cilantro and a lime wedge on the side. Serve it on a wooden cutting board or a vibrant Vietnamese-inspired plate to showcase the vibrant colors of the dish.