GF Lemongrass Chicken Bánh Mi

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.