GF Lemongrass Chicken Bánh Mi

We absolutely love the sweet, sour, and savoury flavours of Vietnamese cooking, and these Lemongrass Chicken Bánh Mì rolls really hit the spot! Once you realise how simple this dish is, you'll be making it again and again.

Ingredients

For the Chicken

4 chicken thighs
2 cloves garlic, minced
Juice of ½ fresh lime
2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp soy sauce
Drizzle of oil
Pinch of salt
For the Pickled Vegetables

1 carrot, julienned
1 small daikon radish, julienned
½ cup rice wine vinegar
2 tbsp white sugar
½ cup hot water
To Assemble

Venerdi sourdough long rolls warmed in oven
Chicken pâté
Mayonnaise
Cucumber, thinly sliced
Green onion, finely sliced
Fresh chilli, sliced
Fresh coriander

Method

1. Marinate the Chicken

In a bowl, combine the garlic, lime juice, fish sauce, brown sugar, soy sauce, oil, and salt. Add the chicken thighs and mix well to coat. Marinate for at least 30 minutes, or overnight for maximum flavour.

2. Make the Pickled Vegetables

Mix the hot water and sugar until dissolved. Stir in the rice wine vinegar, then add the carrot and daikon. Leave to pickle for at least 30 minutes while the chicken cooks.

3. Cook the Chicken

Heat a frying pan over medium-high heat or on an airfryer. Cook the chicken thighs for 5–6 minutes per side, or until caramelised and cooked through. Rest for a few minutes, then slice thinly.

4. Assemble the Bánh Mì

Slice the sourdough rolls and spread one side with chicken pâté and the other with mayonnaise.

Fill with sliced chicken, pickled vegetables, cucumber, green onion, fresh chilli, and coriander.

5. Serve

Serve immediately and enjoy the perfect balance of sweet, sour, salty, and fresh flavours.