Spicy Lemongrass Chicken Banh Mi

Name: Spicy Lemongrass Chicken Banh Mi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 6 boneless chicken thighs, cut each thigh in half; sea salt; fresh ground black pepper; 1 tablespoon peanut oil; 1/3 cup rice vinegar; 1/3 cup white sugar; 1/2 teaspoon sea salt; 2 carrots, shredded; 1 cucumber, shredded; 1 thai bird's eye chili, chopped; 3 stalks lemongrass, tender stalks bottoms minced; 2 garlic cloves, minced; 2 green chilies, minced; 2 tablespoons fish sauce; 2 tablespoons peanut oil; 1 tablespoon soy sauce; 2 tablespoons honey; 1 teaspoon sesame oil; 6 (6 inch) vietnamese-style baguette or 6 (6 inch) crusty submarine buns; assorted herbs (cilantro, Thai basil, mint); green chili, sliced (serrano or jalapeno); pickled carrot & cucumber (recipe included)

Submitted by gailanng

"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."

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photo by ColoradoCooking

Ready In:: 50mins
Ingredients:: 22
Serves:: 6

ingredients

6 boneless chicken thighs, cut each thigh in half
sea salt
fresh ground black pepper
1 tablespoon peanut oil
Pickled Cucumber and Carrot
¹⁄₃ cup rice vinegar
¹⁄₃ cup white sugar
¹⁄₂ teaspoon sea salt
2 carrots, shredded
1 cucumber, shredded
1 thai bird's eye chili, chopped
Sauce
3 stalks lemongrass, tender stalks bottoms minced
2 garlic cloves, minced
2 green chilies, minced
2 tablespoons fish sauce
2 tablespoons peanut oil
1 tablespoon soy sauce
2 tablespoons honey
1 teaspoon sesame oil
The Rest
6 (6 inch) vietnamese-style baguette or (6 inch) crusty submarine buns
assorted herbs (cilantro, Thai basil, mint)
green chili, sliced (serrano or jalapeno)
pickled carrot & cucumber (recipe included)

directions

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.
Sauce: Combine all sauce ingredients to mix. Set aside.
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.
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.
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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Reviews

Excellent recipe! I used breasts and only used 2 teaspoons fish sauce. This had a nice kick to it. Thanks.
ColoradoCooking

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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