Lemongrass Chicken Banh Mi

🛒 Ingredients

• Vietnamese Baguette 150 g · 400 kcal
• Boneless, Skinless Chicken Thighs 150 g · 225 kcal
• Fresh Lemongrass (minced) 15 g · 5 kcal
• Garlic (minced) 5 g · 7 kcal
• Shallot (minced) 10 g · 7 kcal
• Fish Sauce 15 g · 15 kcal
• Soy Sauce 10 g · 5 kcal
• Vegetable Oil 5 g · 45 kcal
• Carrot (julienned) 30 g · 12 kcal
• Daikon Radish (julienned) 30 g · 5 kcal
• Rice Vinegar 20 g · 2 kcal
• Water (for pickles) 20 g · 0 kcal
• Mayonnaise 20 g · 140 kcal
• Cucumber (sliced) 30 g · 5 kcal
• Fresh Cilantro 5 g · 1 kcal
• Jalapeño (sliced) 5 g · 2 kcal
• Sriracha or Chili Sauce 5 g · 5 kcal

👨‍🍳 Instructions

1. First, prepare the quick pickles: Combine julienned carrot and daikon radish in a bowl. In a separate small bowl, whisk together rice vinegar, 5g sugar, and 20g water until sugar dissolves; pour over vegetables and let sit for at least 15 minutes.
2. Next, prepare the chicken marinade: In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, 5g brown sugar, and vegetable oil. Add the chicken thighs to the marinade, ensuring they are well coated; let marinate for at least 15 minutes, or preferably longer in the refrigerator.
3. Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken thighs for 4-6 minutes per side, or until fully cooked through and slightly charred. Remove from heat and slice thinly.
4. To assemble the Banh Mi, carefully slice the baguette lengthwise, without cutting all the way through, to create a pocket. Spread mayonnaise generously on both cut sides of the baguette.
5. Fill the baguette with the sliced lemongrass chicken, drained pickled carrots and daikon, fresh cucumber slices, cilantro sprigs, and jalapeño slices (if using). Drizzle with Sriracha or chili sauce for extra spice, then serve immediately.