You’d be hard-pressed to find a more satisfying sandwich than this lemongrass chicken banh mi.
When I’m at a Vietnamese restaurant, I rarely order a banh mi because I’m always swayed by the prospect of that other giant of Vietnamese cuisine, pho.
However, the minute I had assembled these magical sandwiches and took a bite, I had a renewed appreciation for banh mi in all its forms.
Everyone present on blogging day agreed, and while we cooked and photographed about seven recipes that day, this lemongrass chicken banh mi disappeared immediately!
What Are the Origins of This Vietnamese Sandwich?
Banh Mi is the Vietnamese word for bread, but it also refers to a type of sandwich that involves a Vietnamese baguette, a protein, and plenty of pickled and fresh vegetables and herbs.
The French first brought the baguette to Vietnam after colonizing the region in the 19th century.
The banh mi sandwich as we know it today originated in Saigon as a popular street food, and it was later popularized further by Vietnamese immigrants in the United States, Australia, and around the world.
What’s in a Traditional Banh Mi?
A traditional banh mi sandwich consists of a light, crispy baguette, pickled julienned carrots and daikon radish, cilantro, sliced jalapeño or chili, and a protein of some sort. They can also include mayonnaise and cucumber.
Our recipe includes a Sriracha mayonnaise, which really rounds out the flavors of the sandwich.
My favorite banh mi varieties involve some sort of grilled protein. The smoky, charred flavor goes incredibly well with the sharp pickled vegetables, spicy jalapeños, and fresh herbs.
While this is a chicken banh mi recipe, you could apply the same lemongrass marinade to beef (skirt steak would be a delicious option) or pork (thinly sliced pork chops or pork shoulder!).
Lemongrass Chicken Banh Mi Recipe: Instructions
Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth.
Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
Heat the remaining 2 tablespoons oil on a cast iron skillet or grill pan over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a cutting board.
To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
Open up each piece of bread, and spread the sriracha mayonnaise on each side.
Fill with the pickled carrots and daikon…
Slice the cooked chicken, and add it to the sandwiches…
Along with sliced jalapeños and cilantro. Serve!
Want more Vietnamese recipes? Check out our Spicy Meatball Banh Mi, our authentic Pho recipe, Quick 20-Minute Chicken Pho, and Vietnamese Summer Rolls!
Lemongrass Chicken Banh Mi
Ingredients
For the carrot & daikon salad:
- 2 carrots (julienned)
- 1 cup daikon radish (julienned)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
For the chicken & marinade:
- 4 tablespoons vegetable oil (divided)
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon red pepper flakes
- 2 teaspoons sugar
- 2 shallots (peeled)
- 3 cloves garlic
- 2 stalks fresh lemongrass (cut into pieces)
- 2 teaspoons lime zest
- 6 boneless, skinless chicken thighs (about 1 1/2 pounds, or 675 grams)
Instructions
- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
- Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
- Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
- To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
- Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!
Best recipe I’ve made all year! So simple but so flavorful. This sandwich is perfection.
I tend to marinate the chicken overnight and I just use regular radishes. Using lots of cilantro is a must!
Wow, thanks so much for that highest of compliments, Rachel! So glad you enjoyed this—it’s one of my all-time favorite sandwiches.
I wanted to know can I marinated the chicken overnight ?
Yes you can!
I don’t normally comment after I make recipes and I have actually made several of your dishes and everything has been really good…but I have to say that this recipe was BANGIN!!! I normally make your spicy meatball version (my husband’s fav) but in my humble opinion this chicken version blows the beef version outta the water!
You guys are forever my go to for recipes…please post more!!!
Yayyyyy! I’ve been craving this sandwich for months, Anna, but the stars never seem to align (also, we’re cooking and blogging all the time, so there’s so much OTHER food to eat). I’m going to have to make it happen soon though—this comment seals the deal!
I’ve made this recipe last night. Baked my own baguette and had all ingredients ready when I’ve pulled the hot bread out of the oven.
It was fantastic, the chicken was amazing and tasted so good. It was so easy to prepare.
Now my question is, do you have also a recipe for lemongrass chicken with a sauce? To serve it with rice? Looking everywhere to create my favorite dish but till now without success.
Thank you.
Sabine
So glad to hear you enjoyed this sandwich, Sabine! We do have a lemongrass chicken recipe that you can serve with rice: https://thewoksoflife.com/lemongrass-chicken/. It’s not saucy per se, but it’s very juicy!
Made this tonight. Oh my gosh it was so good! Hubby and kids loved it. Thank you for posting this recipe. For sure going in the permanent meal rotation. My 12 year old daughter doesn’t even care for chicken and she said, “So this is like the first time I’ve liked chicken”.
You’re welcome, Kristy! So glad the whole family enjoyed these sandwiches. I’ve been craving one for a while now too!
I have made this several times (most recently, last night) and always get rave reviews. It is easy and so, so good. I think next time I will double the marinade recipe and freeze half for future deliciousness. Thank you!
You’re welcome, Elissa! Love the idea of freezing the marinade!
I made this last week and we are having it again tonight! The flavors are so vibrant and distinct. Thank you for sharing this.
YOu’re welcome, Aletta! I’ve been craving this sandwich for months. I have to get my hands on a daikon radish and some lemongrass!
Sooooo good. Thank you.
The best recipe ever! Super simple and tastes just like BA LE in Honolulu. Thanks for sharing it.
You’re welcome!
Can you marinate the carrots and daikon 1 or 2 days in advance?
Hi Angela, you can, yes.
Made this last night with my friend’s freshly bakes baguettes. I grilled the chicken and doubles the sriracha. Huge hit in my family! So easy. Delicious!!!
Love it, Mrs. B! I’ve been craving these sandwiches myself. Have to make them soon.