How to make Vietnamese Lemongrass Chicken Banh Mi l Homemade Vietnamese Banh Mi l Duncan Lu

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more economical.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: yogurt

Avocado spread adds creaminess with healthier fats, while yogurt is a budget-friendly alternative.

In a medium bowl, add 2-3 finely chopped lemongrass stalks or 80 grams of lemongrass paste.

Add 1.5 tablespoons of fish sauce, 0.5 teaspoons of red boat anchovy salt, 2 cloves of finely chopped garlic, 2 finely chopped bird's eye chillies, 0.5 teaspoons of turmeric, 0.25 teaspoons of salt, 1 teaspoon of sugar, 2 tablespoons of neutral cooking oil, and 1.5 teaspoons of apple cider vinegar. Mix well.

Allow the chicken to marinate for 5-10 minutes or refrigerate overnight for best results.

In a large bowl, mix 0.5 teaspoons of salt and 4 tablespoons of sugar with 50 ml of hot water until dissolved.

Add 150 ml of apple cider vinegar and 100 ml of cold water to the mixture, then add 3 grated carrots. Set aside in the fridge.

In a large frying pan, heat 2 tablespoons of cooking oil over medium heat.

Fry the marinated chicken for 5-6 minutes on each side until cooked through.

Remove the chicken and let it rest for half the cooking time before slicing into 1 cm pieces.

In a small bowl, mix finely chopped spring onions with 0.5 teaspoons of sugar and 0.25 teaspoons of salt.

Heat 30 ml of cooking oil in a small saucepan until smoking, then pour over the spring onion mixture and combine.

Spread 20 grams of lipper pate and some butter on each baguette roll.

Layer in the sliced lemongrass chicken, spring onion oil, cucumber slices, pickled carrots, and garnish with coriander and red chili slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens