Lemongrass Chicken Bahn Mi

INGREDIENTS

Marinated Chicken

  • 1/4 cup lemongrass, pound and cut in 2" slices

  • 1/2 cup sugar

  • 3 tbsp fish sauce

  • 1 1/2 tbsp black pepper

  • 1/2 cup shallots, thinly sliced

  • 1 tbsp garlic, minced

  • 2 tbsp sesame oil

  • 2 tbsp canola oil

  • 2 tbsp sweet soy sauce

  • 4 lbs chicken thighs, bone-in

Assembly

  • 1 french bread baguette

  • 6 tbsp sesame mayo (see note)

  • 1 cup banh mi pickles (housemade)

  • 1 bunch cilantro sprigs, leaves and tender stems

  • 4 oz cucumber spears, seeds removed

  • 1 jalapeno slices, very thinly sliced

NOTE: A traditional banh mi woud use a classic aioli sauce. For the sesame mayo, start will housemade mayo & add a touch of sesame oil, lime juice, & white soy sauce.

Directions

Chicken

  1. Debone chicken thighs, then cut into 1/4 inch thick slices. (8 inches long and 2 inches wide.)

  2. Lightly pound the chicken slices with a mallet.

  3. In a bowl, mix all the marinade ingredients together.

  4. Marinate the chicken with the marinade, for 2 hours in a sealed cryovac bag or best overnight.

  5. Discard excess marinade before grilling.

Assembly

  1. On a preheated grill, spray heavily with cooking spray, arrange the marinated chicken onto the grill.

  2. Grill until the chicken is nicely charred on both sides or until the chicken is cooked through.

  3. When jalapenos are cut, place them in cold water to remove any harsh heat.

  4. Leave in water until ready to use.

  5. Remove the chicken from the grill.

  6. Spread the the sesame mayo on the baguette and add a few grilled chicken slices.

  7. Top the chicken with banh mi pickles, cucumber spears, jalapeno slices and cilantro sprigs.

  8. Slice into 3 inch portions (for small sandwiches) or 6 inch portions (for large sandwiches).

A favorite of

Jessica Sigmundsson