Lemongrass Chicken Banh Mi

🍳 Step-by-Step Instructions

1. Whisk chicken marinade ingredients in a bowl. Add sliced chicken thighs and marinate for 15-30 minutes.
2. Make quick pickles: Dissolve sugar and salt in warm water and rice vinegar. Pour over julienned carrot and daikon. Let sit 15 minutes.
3. Heat 1 tbsp oil in a skillet or grill pan over medium-high heat. Cook chicken 3-4 minutes per side until caramelized and cooked through.
4. Slice baguettes lengthwise without cutting all the way through. Toast 3 minutes until warm and crackly.
5. Spread inside of baguettes with mayonnaise and a few drops of Maggi seasoning or soy sauce.
6. Layer in warm lemongrass chicken, followed by drained pickled carrots and daikon, cucumber slices, jalapeño slices, and fresh cilantro stems.
7. Close baguette and serve immediately.

⭐ Why This Recipe Works

• Incredible contrast of textures: crusty bread, tender meat, and crunchy pickles
• Tangy quick-pickled carrots and daikon cut through rich grilled chicken
• Savory lemongrass marinade creates explosive flavor
• Street food favorite made easily at home

🔄 Delicious Variations

• Pork Banh Mi: Use thinly sliced pork shoulder or traditional Vietnamese pork patties
• Tofu Banh Mi: Substitute chicken with pan-fried lemongrass tofu slices
• Pâté: Spread a layer of French pork or chicken liver pâté for authentic street-cart richness

❓ Frequently Asked Questions