Name: Lemongrass Chicken Banh Mi Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 2 medium carrots (julienned); 1 cup daikon radish (julienned); 2 tablespoons sugar; 1/2 teaspoon salt; 3 tablespoons rice vinegar; 2 teaspoons sesame oil; 4 tablespoons vegetable oil (divided); 2 tablespoons fish sauce; 1 tablespoon oyster sauce; 1/2 teaspoon red pepper flakes; 2 teaspoons sugar; 2 shallots (peeled); 3 cloves garlic; 2 stalks fresh lemongrass (cut into pieces); 2 teaspoons lime zest; 1 1/2 pounds boneless, skinless chicken thighs; 1/4 cup mayonnaise; 2 teaspoons Sriracha; 1 tablespoon lime juice; 1 baguette (cut into 4 equal pieces, each cut in half); 1 jalapeño (de-seeded and thinly sliced); 1 cup cilantro

Jump to Recipe· 3.9 from 1 review

If you’re craving a sandwich that bursts with bright, fresh flavors and a touch of spice, the Lemongrass Chicken Banh Mi Recipe will quickly become one of your all-time favorites. This Vietnamese-inspired sandwich is a harmonious blend of tender, aromatic lemongrass-marinated chicken paired with crisp, tangy pickled vegetables, creamy Sriracha mayo, and fresh herbs all tucked inside a perfectly crusty baguette. It’s a delightful explosion of taste and texture that’s both satisfying and utterly addictive, making it a fantastic choice for lunch, dinner, or anytime you want to impress your taste buds with something extraordinary yet approachable.

Ingredients You’ll Need

A clear glass bowl holds raw pieces of light pink chicken coated thickly with a beige, grainy marinade that has small green and red specks, showing a mix of herbs and spices. The marinade texture is uneven and chunky, covering the chicken pieces in a rough layer on all sides. The bowl sits on a white marbled surface, and no other objects are visible around it. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Lemongrass Chicken Banh Mi Recipe lies in its simplicity and the synergy of its ingredients. Each component plays an essential role, from the tangy pickled carrots and daikon that add a refreshing crunch, to the luscious lemongrass marinade that infuses the chicken with vibrant citrus notes. The fresh herbs and spicy mayo round out this sandwich, creating a balance of flavor and texture that’s truly unforgettable.

2 medium carrots (julienned): Adds a natural sweetness and crunchy texture for contrast.
1 cup daikon radish (julienned): Provides a crisp, slightly peppery bite and pairs beautifully with the carrots.
2 tablespoons sugar: Balances the acidity in the pickling liquid.
1/2 teaspoon salt: Essential for seasoning the pickled vegetables.
3 tablespoons rice vinegar: Gives the pickles a bright, tangy flavor.
2 teaspoons sesame oil: Adds a subtle nuttiness to the pickled veggies.
4 tablespoons vegetable oil (divided): Used both for the marinade and for searing the chicken to perfection.
2 tablespoons fish sauce: Brings umami depth and authentic Southeast Asian flavor to the marinade.
1 tablespoon oyster sauce: Enhances savory richness in the chicken marinade.
1/2 teaspoon red pepper flakes: Injects a gentle heat that awakens the palate.
2 teaspoons sugar: Sweetens the marinade just enough to balance flavors.
2 shallots (peeled): Adds a mild onion flavor that mellows when cooked.
3 cloves garlic: Provides a fragrant punch and depth to the marinade.
2 stalks fresh lemongrass (cut into pieces): The star ingredient that lends its citrusy aroma and flavor to the chicken.
2 teaspoons lime zest: Enhances the freshness and brightness of the marinade.
1 1/2 pounds boneless, skinless chicken thighs: Juicy and flavorful, perfect for soaking up the marinade.
1/4 cup mayonnaise: Forms the creamy base for the spicy Sriracha mayo.
2 teaspoons Sriracha: Gives the sandwich a lively kick of heat.
1 tablespoon lime juice: Adds acidity and freshness to the mayo.
1 baguette (cut into 4 equal pieces, each cut in half): Provides a light, crusty vessel for all the delicious fillings.
1 jalapeño (de-seeded and thinly sliced): Offers a crunchy, spicy pop that livens up each bite.
1 cup cilantro: Fresh herbaceousness that brightens the sandwich beautifully.

How to Make Lemongrass Chicken Banh Mi Recipe

Step 1: Pickle the Vegetables

Start by preparing the pickled carrots and daikon, as these need time to soak up their tangy, sweet brine. Toss the julienned carrots and daikon with sugar, salt, rice vinegar, and sesame oil in a large bowl. This balance of sweet, salty, and acidic flavors transforms the crunchy vegetables into crisp, flavorful pickles. Set the mixture aside for about an hour, stirring occasionally. This step not only adds vibrant contrast but also creates the textural dream that’s essential to every amazing Banh Mi.

Step 2: Marinate the Chicken

While the vegetables are pickling, dive into the star of the show: the lemongrass chicken. In a food processor, blend two tablespoons of vegetable oil with fish sauce, oyster sauce, red pepper flakes, sugar, shallots, garlic, chopped lemongrass, and lime zest until smooth. This marinade is packed with layers of flavor, from the fragrant lemongrass to the salty umami of seafood sauces. Toss the chicken thighs in this aromatic mixture, cover the bowl, and refrigerate for anywhere from one to four hours. Marinating allows the chicken to soak in all those bright and savory notes that make this sandwich unforgettable.

Step 3: Cook the Chicken

Heat the remaining vegetable oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken thighs for about five minutes per side, until they’re cooked through and develop a gorgeous caramelized crust. This quick, high-heat cooking locks in the juices while intensifying the lemongrass flavor. Once done, transfer the chicken to a plate and let it rest before slicing. Properly seared chicken sets the tone for the whole sandwich, ensuring each bite is juicy and flavorful.

Step 4: Make the Sriracha Mayo

While the chicken rests, mix together mayonnaise, Sriracha, and lime juice in a small bowl. This creamy, spicy spread adds a luscious, zesty element that perfectly complements the savory chicken and crisp pickles. It’s the sauce that brings the entire Banh Mi together, offering that irresistible balance of heat and creaminess that keeps you coming back for more.

Step 5: Assemble the Sandwiches

Now comes the fun part! Open up each piece of baguette and generously spread the Sriracha mayo on both cut sides. Layer with the pickled carrots and daikon, then add slices of the tender lemongrass chicken. Top with thin jalapeño slices and a handful of fresh cilantro for a bright, spicy finish. The combination of textures and flavors in each bite exemplifies why the Lemongrass Chicken Banh Mi Recipe is such a beloved culinary treasure.

How to Serve Lemongrass Chicken Banh Mi Recipe

Two sandwiches sit on a wooden board. Each sandwich has a white crusty baguette as the base, filled with layers of grilled meat that is brown with some charred edges in the middle. On top of the meat is a mix of thin orange carrot strips, white crunchy vegetables, and green slices of jalapeno peppers. Fresh green cilantro leaves are scattered inside the sandwiches and around the board, along with lime wedges and some extra jalapeno slices. The background is a white marbled surface with a beige cloth in the corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the right garnishes elevates the sandwich to true greatness. Fresh cilantro provides a cool herbaceous burst that contrasts beautifully with the spicy jalapeños. Thin slices of jalapeño offer bold heat but can be adjusted to your spice tolerance. For an extra touch, feel free to add cucumber slices or a sprinkle of chopped scallions for more crunch and freshness.

Side Dishes

Pair your Lemongrass Chicken Banh Mi with light and complementary sides to keep the meal balanced. A simple Asian-style slaw, steamed edamame, or even crispy sweet potato fries can round out the meal while keeping the focus on the vibrant sandwich. A crisp, cold beer or iced green tea also pairs wonderfully with the complex flavors of the Banh Mi.

Creative Ways to Present

Want to mix things up? Try serving the components deconstructed on a platter for a fun DIY experience, letting guests build their own Banh Mi with sliced chicken, pickles, and garnishes. Or cut the sandwich into smaller sliders for a party appetizer. Wrapping the sandwiches in parchment paper not only keeps them neat but also delivers an authentic street food vibe that’s fun and visually appealing.

Make Ahead and Storage

Storing Leftovers

If you have leftover Lemongrass Chicken Banh Mi, keep the chicken, pickled vegetables, and bread separate in airtight containers in the refrigerator. This prevents sogginess and preserves freshness. The chicken will stay flavorful for up to three days, while the pickles can last a bit longer.

Freezing

For longer storage, freeze cooked chicken tightly wrapped or in a freezer-safe container for up to two months. Avoid freezing the bread or pickled vegetables to maintain their texture. When ready, thaw the chicken slowly in the refrigerator overnight.

Reheating

Reheat the chicken gently in a skillet over medium heat or in the oven to preserve juiciness. Avoid microwaving if possible to keep the texture intact. Reassemble the sandwich just before serving to maintain crispness of bread and freshness of garnishes.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs are juicier and more forgiving, boneless, skinless chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook, as breasts dry out faster.

How long can I marinate the chicken?

The chicken can marinate for as little as one hour to develop good flavor, but up to four hours is ideal for deeper infusion of the lemongrass and spices.

Is there a vegetarian alternative for this sandwich?

Yes! You can substitute the chicken with grilled tofu or tempeh marinated in the same lemongrass mixture. It’s a fantastic way to enjoy all the flavors while keeping it plant-based.

Can I make the pickled vegetables ahead of time?

Definitely. The pickled carrots and daikon actually taste better when made a day ahead, allowing the flavors to fully develop and the veggies to soften slightly while staying crisp.

What type of bread is traditional for Banh Mi?

Traditionally, a light, airy Vietnamese-style baguette with a thin, crispy crust is used. If you don’t have access to that, any fresh French baguette or crusty sandwich roll works beautifully.

Final Thoughts

This Lemongrass Chicken Banh Mi Recipe is a celebration of fresh, vibrant flavors and satisfying textures all woven together in a sandwich that’s both comforting and exciting. Once you try this at home, its fragrant marinade, crisp pickles, and spicy mayo will have you hooked. Whether you’re making lunch for family or hosting friends, this recipe is a delightful way to show off a truly memorable meal that everyone will love. Go ahead and give it a try—you’re in for a treat!