“Vietnamese inspired sandwich from Sea Salt With Food. This Banh Mi is a little different from the marinated version. The sauce is thickened and caramelized along with the chicken.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.
  2. Sauce: Combine all sauce ingredients to mix. Set aside.
  3. Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil.
  4. Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula and continue to cook until the sauce thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing.
  5. Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.

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