Skip to main content

Spicy Lemongrass Chicken Banh Mi


I'm currently hooked on this Spicy Lemongrass Chicken Banh Mi. I have already made them twice this week, kids love it as well. It's really that good. The slightly toasted Vietnamese-style baguette is filled with aromatic chicken, pickled cucumber and carrot, plenty of fresh herbs, such as Asian basil, coriander, and Ngo Gai. Do have a go at this Vietnamese inspired sandwich recipe and tell me what you think.


Spicy Lemongrass Chicken Banh Mi

Ingredients

6 (About 720 g) Boneless Chicken Thighs, cut each thigh in half
Sea Salt
Freshly Ground Black Pepper

Sauce
3 Stalks Lemongrass, finely chopped
2 Cloves Garlic, finely chopped
2 Green Chilies, finely chopped
2 Tbsp Fish Sauce
2 Tbsp Peanut Oil
1 Tbsp Soy Sauce
2 Tbsp Honey
1 tsp Sesame Oil

6 (About 6-inches) Vietnamese-Style Baguette
Assorted Herbs
Green Chilies, sliced
Pickled Carrot & Cucumber

Pickled Cucumber and Carrot
1/3-Cup Rice Vinegar
1/3 Cup White Sugar
½ tsp Sea Salt
2 Carrot, julienned/shredded
1 Cucumber, julienned/shredded
1 Thai Bird’s Eye Chili, chopped

Method

Pickled Cucumber & 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.

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 Tbsp 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 thicken and become caramelized. Remove from the heat and let cool slightly before slicing.

Sandwich: Lightly toast the baguette and fill with chicken slices with its sauce, pickles, green chili, and assorted herbs. Serve immediately.

Serves 6
Labels:

Comments

  1. AnonymousJanuary 14, 2012 at 6:59 AM

    Wow. This is such a nice combination and your picture is beautiful. Very nicely done!!

    ReplyDelete
  2. BrandonJanuary 14, 2012 at 2:10 PM

    Your beautiful picture really grabbed my attention on Taste Spotting, and your recipe made me want to try it! Yum!

    Brandon
    from www.theyummybits.com

    ReplyDelete
  3. DeniseJanuary 15, 2012 at 5:14 AM

    I need to try this sandwich soon, can almost taste it just by looking at those gorgeous pictures!

    ReplyDelete
  4. AnnaJanuary 15, 2012 at 5:26 AM

    Made this for lunch today and I can see why you're hooked! Great textures and flavours and it's pretty easy.

    ReplyDelete
  5. AnonymousJanuary 15, 2012 at 9:18 AM

    which assorted herbs do you use?

    ReplyDelete
  6. Angie TeeJanuary 15, 2012 at 9:48 AM

    @Anonymous: Asian/Thai basil, coriander, and Ngo Gai/Sawtooth.

    ReplyDelete
  7. Chase ClarkFebruary 6, 2012 at 8:18 PM

    Oh my yes. *Drool*

    ReplyDelete
  8. StefMarch 3, 2012 at 2:03 PM

    I've had this bookmarked since it was posted and I'm finally going to make it! What type of green chilies did you use, and how big were they?

    ReplyDelete
  9. Angie TeeMarch 4, 2012 at 6:03 PM

    @Stef: It's the same size as serrano or jalapeno.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more