Vibrant Vietnamese Lemongrass Chicken Bánh Mì for Lunch

Name: Vibrant Vietnamese Lemongrass Chicken Bánh Mì for Lunch
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 1/2 pounds chicken breast (thinly sliced); 2 tablespoons lemongrass (minced); 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon sugar; 1/2 teaspoon black pepper (freshly ground); 4 pieces baguette (split); 1 cup cucumber (sliced); 1 cup carrot (julienned); 1/4 cup cilantro (chopped); 1/4 cup mayonnaise; 2 tablespoons rice vinegar; 1/2 cup daikon radish (julienned); 1/4 cup sugar; 1/4 cup rice vinegar; 1/2 teaspoon salt

StandardVietnameseLunchQuickEasyFamily-Friendly

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A delicious and vibrant Vietnamese sandwich filled with fragrant lemongrass chicken, crispy vegetables, and fresh herbs, perfect for a refreshing lunch.

Macronutrients per serving

grams

Protein

28.0g 31%

Fat

12.0g 13%

Carbs

50.0g 56%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

💧 Omega-3

5% DV

Supports heart health

🌾 Fiber

10% DV

Aids in digestion

Ingredients

Main Ingredients

1 1/2 pounds chicken breast thinly sliced
2 tablespoons lemongrass minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon black pepper freshly ground
4 pieces baguette split
1 cup cucumber sliced
1 cup carrot julienned
1/4 cup cilantro chopped
1/4 cup mayonnaise
2 tablespoons rice vinegar

Pickled Vegetables

1/2 cup daikon radish julienned
1/4 cup sugar
1/4 cup rice vinegar
1/2 teaspoon salt

Instructions

1 In a bowl, combine minced lemongrass, fish sauce, soy sauce, sugar, and black pepper. Add the thinly sliced chicken breast and marinate for at least 20 minutes.
2 In a separate bowl, mix the julienned daikon radish with sugar, rice vinegar, and salt. Set aside to pickle for at least 15 minutes.
3 Heat a grill pan over medium-high heat. Grill the marinated chicken until cooked through, about 4-5 minutes per side. Remove from heat and let rest before slicing.
4 In a small bowl, combine mayonnaise with rice vinegar for a tangy spread.
5 To assemble the bánh mì, spread the mayonnaise mixture on the inside of the split baguettes.
6 Layer the grilled chicken slices, pickled daikon, cucumber slices, julienned carrot, and cilantro inside the baguette.
7 Close the sandwich and serve immediately, enjoying the vibrant flavors of this classic Vietnamese dish.