Lemongrass Chicken Banh Mi

Lemongrass Chicken Banh Mi—a dish that encapsulates the bold and aromatic flavors of Vietnamese cuisine. Picture succulent lemongrass-marinated chicken nestled in a crispy baguette, topped with a medley of fresh herbs and zesty pickled vegetables.


  • 1.5 lbs boneless, skinless chicken thighs, thinly sliced
  • 3 tablespoons lemongrass, finely minced
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • Baguettes or Banh Mi rolls
  • Fresh cilantro, mint, and basil leaves for garnish
  • Pickled daikon radish and carrots
  • Sliced cucumber
  • Sliced jalapeños
  • Sriracha sauce for drizzling


  1. Marinate the Chicken:
    1. In a bowl, combine lemongrass, minced garlic, fish sauce, soy sauce, honey, and vegetable oil. Add sliced chicken and let it marinate for at least 30 minutes.
  2. Cook the Lemongrass Chicken:
    1. Heat a pan over medium-high heat. Cook the marinated chicken until it’s fully cooked and has a delicious golden color, approximately 8-10 minutes.
  3. Assemble the Banh Mi:
    1. Slice the baguettes or Banh Mi rolls lengthwise. Spread a layer of Sriracha on one side. Place the cooked lemongrass chicken on the other side.
  4. Add Fresh Toppings:
    1. Top the chicken with pickled daikon radish and carrots, sliced cucumber, jalapeños, and a generous handful of fresh cilantro, mint, and basil leaves.
  5. Serve and Enjoy:
    1. Bring both sides of the Banh Mi together, creating a delicious sandwich. Serve immediately and savor the vibrant and savory notes of our Vietnamese Lemongrass Chicken Banh Mi Delight.

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