Make Ahead

Lemongrass Chicken Banh Mi Sandwich

January 29, 2020
0 Ratings
Photo by beastfeast
Author Notes

Loaded with delicious grilled chicken, pickled vegetables, fresh herbs and a spicy siracha mayo makes this sandwich a perfect dish to serve on gamedays. —beastfeast

  • Prep time 4 hours 20 minutes
  • Cook time 20 minutes
  • Serves 4
  • Sandwich
  • 2 pieces Carrots
  • 1/2 piece Daikon Radish
  • 1 1/2 tablespoons Sugar
  • 1/2 teaspoon Salt
  • 3 tablespoons Rice Wine Vinegar
  • 2 teaspoons Sesame Oil
  • 4 tablespoons Mayonnaise
  • 2 teaspoons Siracha Sauce
  • 1 tablespoon Lime Juice
  • 1 piece Baguette
  • 1 piece Jalapeno
  • Handful Fresh Coriander
  • Chicken
  • 500 grams Boneless Chicken Breast
  • 4 tablespoons Fish Sauce
  • 1 tablespoon Oyster Sauce
  • 1/2 teaspoon Red Pepper Flakes
  • 2 teaspoons Sugar
  • 2 pieces Shallots
  • 3 pieces Garlic Cloves
  • 2 pieces Stalks of fresh Lemongrass
  • 2 teaspoons Lime Zest
In This Recipe
  1. In a bowl, mix the carrots and daikon with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated
  2. Set aside and let it rest for minimum 1 hour. Stir occasionally
  3. In a food processor, add 2 tbsp oil, fish sauce, oyster sauce, red pepper flakes, sugar, shallots, garlic, lemon grass and lime zest
  4. Process everything until you get a smooth paste. Mix the chicken Breast with the marinade and toss to coat. Cover it and transfer it to the fridge. Let it rest for minimum 2 hours
  5. Heat up a skillet over medium high heat with 2 tbsp oil. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate
  6. For the sauce, mix the mayonnaise with the siracha sauce and lime juice
  7. Spread the Siracha Mayo on each piece of bread
  8. Fill it with the pickled carrots and daikon
  9. Add the sliced chicken and top everything with jalapenos and fresh coriander

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