Get ready to tantalize your taste buds with a culinary adventure that blends savory, tangy, and fresh flavors into one incredible sandwich. The Lemongrass Chicken Banh Mi is a Vietnamese classic that brings together juicy, marinated chicken, crisp pickled vegetables, and a symphony of herbs, all nestled in a crusty baguette. Whether you're a seasoned chef or just exploring new recipes, this dish is sure to become a staple in your kitchen repertoire.
This recipe starts with tender chicken marinated in fragrant lemongrass, garlic, and fish sauce, creating a deliciously aromatic base. But what truly sets this Banh Mi apart is the homemade pickled vegetable mix—carrots, daikon radish, and cucumber—adding a zesty crunch that perfectly complements the savory chicken. Topped with fresh cilantro, spicy jalapeños, and a smear of creamy mayonnaise, each bite is an explosion of flavor and texture.
Customizing This Dish
- For a different protein option, try using pork, tofu, or shrimp instead of chicken.
- If you can't find daikon radish, regular radishes or even jicama or salad turnips can be used for a similar crunch.
- Gluten-free? No problem—use a gluten-free baguette or even wrap all the delicious ingredients in lettuce leaves for a low-carb version.
- You don't need to go out and buy a jar of sriracha mayo for this if you already have regular mayo and sriracha on hand. Just mix the two together, using as much sriracha as you like. If you really want to get creative, try adding in some fresh minced garlic, lime juice, and/or fish sauce.
Storing and Reheating Leftovers
To enjoy your Lemongrass Chicken Banh Mi the next day, keep the components separate to maintain their texture and freshness. Store the marinated chicken in an airtight container in the refrigerator for up to three days. The pickled vegetables can be kept in their brine in the fridge for up to a week, allowing the flavors to deepen even further.
When you're ready for round two, reheat the chicken in a skillet over medium heat until warmed through. If using a microwave, heat in short bursts to avoid drying out the meat. Toast the baguette to restore its crispy exterior, then assemble your sandwich with the reheated chicken, pickled veggies, and fresh toppings. With proper storage and reheating, your Banh Mi will be just as delightful the second time around.
Lemongrass Chicken Banh Mi
For the Chicken:
- 1 tsp ground white pepper
- ¼ tsp kosher salt
- ½ tbsp lemongrass paste
- 1 in piece of ginger, grated
- 2 cloves of garlic, minced
- 1 shallot, finely minced
- 3 tbsp light brown sugar
- 1/4 cup fish sauce
- 1 tbsp vegetable oil
- 1 – 1 ½ lbs chicken breast
For the Pickles:
- 1 medium carrot, julienned
- 1/2 medium cucumber, julienned
- 1/2 medium daikon radish, julienned
- 1 jalapeno, thinly sliced
- 1/2 cup rice wine vinegar (can sub apple cider vinegar)
- 1/2 cup water
- 1/4 cup sugar
- 1/2 tablespoon salt
- 1/2 teaspoon black peppercorns
- 1 garlic clove, thinly sliced
To Assemble:
- 1 baguette, sliced into 4 equal portions
- 1 bunch fresh cilantro
- Sriracha mayonnaise
- Sliced fresh jalapeno (optional)
- Add all marinade ingredients except for the chicken into a bowl and stir thoroughly to combine. Add the chicken, tossing to ensure its fully coated. Cover and put in the refrigerator to marinate for 8 - 12 hours.
- Place the julienned carrot, daikon radish, cucumber, jalapeno, garlic, and black peppercorns into the sterilized mason jar. Be sure to pack the vegetables in as tightly as possible.
- In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt completely. Once the mixture boils, remove it from heat and let it cool for 5 minutes.
- Pour the hot pickling liquid over the mixed vegetables, being sure to leave 1/4 of headspace in the jar. Place the lid on the jar and allow to cool to room temperature before placing in the fridge. The pickles will develop more flavor over time and can be enjoyed for up to 2 weeks.
- Clean and oil grill grates, then pre-heat the grill to 400 ° F. Add the marinated chicken, then cook with the lid closed for 7 minutes. Flip the chicken, close the lid again, and cook until the internal temperature of the chicken reaches 165 ° F.
- Remove the chicken from the grill and allow to rest for 5 minutes. Then, slice the chicken into thin strips.
- Cut the baguette pieces in half lengthwise. Spread the sriracha mayo on both halves of the bread. Add ¼ of the chicken to each baguette then top with pickles, fresh cilantro, and jalapenos (if using).
- If you're fortunate enough to live near a Vietnamese bakery or an Asian market that carries Vietnamese baguettes, this is the time to grab some! Vietnamese baguettes are a little different than your standard French baguette, as they're made using a mix of wheat and rice flour. The inclusion of the rice flour creates a fluffier bread with a lovely flakey crust that is perfect for this sandwich.
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