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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
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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

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