Lemongrass Chicken Bánh mì - Vietnamese Flavors Made Easy at Home

Making Vietnamese Banh Mi involves 4 key elements: 1) Pork liver pâté 2) Pickled daikon 3) Cilantro 4) Meat. However, since Big Boy isn’t fond of any liver products, the recipe omits the pork liver pâté. Instead, I’ve used sriracha mayonnaise as a substitute, and the flavour remains delightful.

Regarding baguettes, Big Boy has a story to share… Once, in Australia, BigBoy met a Vietnamese classmate who loved Vietnamese Banh Mi. He often complained that he couldn’t get used to the baguettes made by foreigners, as they were quite different from the ones he enjoyed in Vietnam. According to him, the Vietnamese baguettes were softer and easier to eat.

Later, after some research, I discovered that in Vietnam, due to the abundance of rice, bakers mix rice flour into the baguette dough to reduce costs. This practice has led to a distinct difference between foreign baguettes and Vietnamese baguettes. My classmate laughed upon learning this and joked that he must be a “commoner” for not being accustomed to the authentic, high-quality baguettes.

By the way, Vietnamese baguettes are one of my favourite foods, and it’s truly an honour to be able to make them at home. This lemongrass chicken Vietnamese sandwich is simple to make, with plenty of filling and a crispy baguette that’s incredibly enticing. I must mention that the lemongrass marinade in this recipe is exceptionally fragrant, and the marinated chicken tastes almost as good as what you’d get at a Vietnamese restaurant. If you’re interested, you should definitely give it a try!

BIGBOY TIPS✨

📌For those who like pork liver pâté, it can be found in supermarkets, whether in cans or jars.

📌Can’t find small baguettes? You can use a larger one and cut it into pieces.

材料(2-3人份)

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香茅雞肉

Chicken Thigh	400g / 2pcs
Lemongrass	3 sticks
Garlic	4 cloves
Shallot	2 cloves
Lime Juice	2 tbsp
Lime Zest	1 tsp
Fish Sauce	2 tbsp
Olive Oil	2 tbsp
Sugar	2 tbsp
Chilli Powder	2 tsp

Pickled Carrots

Carrots	1 stick
White Vinegar	4 tbsp
Sugar	2 tbsp
Salt	1 pinch

Others

Mayonnaise	3 tbsp
Sriracha Sauce	1 tbsp
Lime Juice	2 tsp
Baguette	2 tsp
Coriander	to taste
Pickled Jalapeno (Optional)	to taste

Steps

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1. Peel the carrots and Julienne them. Peel the garlic and shallots. Zest the lime and cut it in half. Remove 2-3 outer layers of the lemongrass, then slice it.

2. Place the shallots, garlic, lemongrass, lime zest, 2 tablespoons of lime juice, sugar, fish sauce, olive oil, and 2 teaspoons of chilli powder into a blender and blend until smooth. Set aside.

3. Pour the lemongrass marinade over the chicken thighs, rub the marinade all over the chicken with hands, and massage for 3 minutes to ensure the chicken absorbs the marinade. Then, refrigerate for 1-2 hours.

4. During the marinating time for the chicken, mix the julienned carrots with white vinegar, sugar, and a pinch of salt. Toss well and pickle for 1 hour.

5. Mix the mayonnaise, Sriracha sauce, and 2 teaspoons of lime juice together to make the spread for the bread. Set aside.

6. After marinating, remove any excess marinade from the surface of the chicken. Heat a skillet over medium heat and add 1 tablespoon of oil. Cook the chicken for 5 minutes on each side, or until fully cooked. Remove from the pan and let it cool. Then, cut into pieces and set aside.

7. Cut the baguette in half (you can toast it to make it crispy if desired). Spread a layer of Sriracha mayonnaise on the bread. Add a layer of pickled carrots, chicken, coriander, and pickled chilies (optional). Top with more carrots and Sriracha mayonnaise. Enjoy!