Banh Mi
Lemongrass chicken, pickled daikon-carrot, cilantro and chili-mayo baguette.
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The pickles are the whole sandwich - without them it's a deli sub. Quick-pickle works in 20 min but pickles get better at the 1-day mark, so make a double batch if you can.
Ingredients
Everything below makes 4 servings.
- 1¼ lbboneless skinless chicken thighsthinly sliced
- 4Vietnamese baguette (or French sub roll)
- 2lemongrass stalkstender white part minced
- 4garlic clovesminced
- 1 mediumshallotminced
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 1½ tbsplight brown sugar
- 2 tbspneutral oil
- ½ lbdaikon radishjulienned
- 2 mediumcarrotsjulienned
- ½ cuprice vinegar
- 3 tbspgranulated sugar
- ⅓ cupmayonnaise
- 1 tbspsriracha
- 1 mediumcucumbersliced into long strips
- 1 bunchfresh cilantroleaves and tender stems
- 1jalapeñothinly sliced
- 1 tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 34gprotein
- 56gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Julienne daikon and carrots into matchsticks.
- Mince lemongrass (tender white part only), garlic, shallot.
- Slice chicken thin, cucumber into long strips, jalapeño into thin rounds.
- Pick cilantro leaves with their tender stems.
Quick-pickle
In a bowl, whisk rice vinegar, granulated sugar, salt, and 1/2 cup water until sugar dissolves. Add daikon and carrots, press down to submerge. Set aside 20 minutes while chicken marinates and cooks.
20 min · hands offMarinate
In another bowl, combine sliced chicken with lemongrass, garlic, shallot, fish sauce, soy, brown sugar, and 1 tbsp of the oil. Toss to coat and let sit 10 min.
10 min · hands offSear chicken
Heat remaining oil in skillet over medium-high. Add chicken in a single layer, sear 3 min undisturbed, then stir-fry 4-5 min until lightly charred and cooked through. Pull off heat.
8 min · hands onMake chili-mayo
Whisk mayonnaise with sriracha. Taste and adjust heat to your preference.
1 min · hands onToast and build
Slice baguettes lengthwise without cutting all the way through. Toast 2 min in the same hot skillet, cut-side down. Spread chili-mayo on both sides. Layer chicken, drained pickles, cucumber, jalapeño, and cilantro. Press closed.
5 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Slice pork belly thin, marinate same way, sear 6 min per side to render fat. Adds about 10 minutes.
Press tofu 10 min, slice thick, marinate 15 min, pan-sear 3 min per side. Saves about 5 minutes.
Skip the baguette; serve filling and pickles over jasmine rice. Adds about 20 minutes.
Rice paper wrappers also work if no GF baguette is available. Check label - many soy sauces contain wheat. Check label - most are GF but some brands add wheat.
What keeps
Make filling and pickles ahead (both keep 4 days). Assemble sandwiches day-of - baguettes go soggy within an hour of building.
Toast bread fresh.
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