Caramelized Lemongrass Chicken Banh Mi
Banh Mi is much more than a sandwich: it's a symphony of flavors and textures that tells the story of Vietnam. Between the crispy baguette inherited from French colonization and the Asian accents of lemongrass, soy sauce, and tangy pickles, each bite is an explosion of taste. Here, the marinated then caramelized chicken brings a savory tenderness, balanced by the freshness of cucumber and cilantro. It's street food par excellence, ideal for a quick and flavorful lunch. Let yourself be carried away by this culinary journey at the crossroads of cultures!
Ingredients
- Chicken (boneless thighs)500 g
- Lemongrass (stalks)2
- Garlic2 cloves
- Soy sauce3 tbsp
- Brown sugar2 tbsp
- Sesame oil1 tbsp
- Carrot1
- Daikon (or white radish)1/2
- Rice vinegar3 tbsp
- Sugar2 tbsp
- Salt1 tsp
- Cucumber1/2
- Fresh cilantro1 bunch
- Mayonnaise4 tbsp
- Baguette (or Vietnamese bread)4
- Red chili (optional)1
Instructions
- 1
Prepare the marinade: mix finely chopped lemongrass, minced garlic, soy sauce, brown sugar, and sesame oil. Add the chicken cut into thin strips and let marinate for 15 minutes.
- 2
Meanwhile, prepare the pickles: julienne the carrot and daikon. In a bowl, mix rice vinegar, sugar, and salt, then add the vegetables and let rest.
- 3
Heat a pan over high heat and cook the marinated chicken for 5 to 7 minutes until well caramelized and tender. Set aside.
- 4
Lightly toast the baguettes in the oven or in a pan. Cut them in half lengthwise without separating them completely.
- 5
Spread mayonnaise inside, then fill with caramelized chicken, carrot and daikon pickles, cucumber slices, fresh cilantro, and chili if desired.
- 6
Close the sandwiches and serve immediately.
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