Lemongrass Chicken Bánh Mì
Servings
4
servingsTotal time
1
hour45
minutesIngredients
- Chicken Marinade
2 lbs boneless skinless chicken thighs
2 cloves of garlic, grated
2 tbsp lemongrass paste
2 tbsp sugar
1/4 cup fish sauce
1/4 cup soy sauce
1 tbsp lime juice
- Pickled Vegetables
1 medium-sized daikon, julienned
2 medium carrots, julienned
1 tbsp sugar
1 tbsp salt
1 cup hot water
1 cup distilled white vinegar
1 cup sugar
- Serving
4 baguette rolls, toasted
mayo
sliced jalapenos
cilantro stems
sliced cucumbers
Directions
- Start by preparing the pickled vegetables. Add the julienned daikon and carrots to a large bowl, then sprinkle with 1 tablespoon of sugar and 1 tablespoon of salt. Massage the mixture well until the vegetables release water and become limp. Strain and rinse thoroughly. Next, prepare the brine by combining 1 cup of hot water, 1 cup of distilled white vinegar, and 1 cup of sugar. Pack the vegetables into an airtight jar and pour the brine over them. Store in the fridge until ready to use.
- For the chicken marinade, combine all the ingredients in a bowl and mix well. Ensure each piece of chicken is generously coated. Refrigerate for at least 1 hour.
- While the chicken is marinating, prep the remaining ingredients for serving.
- Once the chicken has marinated, heat a large pan over medium-high heat. Add the chicken and cook for 5–7 minutes on each side. Slice the cooked chicken and set aside.
- To assemble the bánh mì, spread mayonnaise on a toasted baguette roll, then layer with sliced chicken, followed by the pickled daikon and carrots, and any additional vegetables of your choice.