Lunch · 25 min · vietnamese

Lemongrass Chicken Banh Mi

✓ USDA-verified nutrition data

Ingredients

• 5 oz Chicken thigh
• 1/2 Baguette
• 1/3 cup Pickled carrots
• 1/4 Cucumber
• 1 tbsp Mayo
• 1 stalk Lemongrass

Steps

1. Bruise the lemongrass stalk with the back of a knife and slice it paper-thin. Toss the chicken thigh with the lemongrass, a pinch of salt, and a drizzle of oil; rest 10 minutes to marinate.
2. Heat a grill pan or skillet over medium-high heat. Sear the chicken 5-6 minutes per side until charred at the edges and 165°F (74°C) inside. Rest 5 minutes, then slice thin.
3. Split the baguette lengthwise without cutting all the way through, and toast it cut-side up in a hot oven or toaster for 2-3 minutes, until the crust is crisp.
4. Spread the mayo on both cut sides of the bread.
5. Layer in the sliced chicken, then the pickled carrots and cucumber slices.
6. Close the sandwich, press gently, and cut in half. Serve while the bread is still warm and crackly.

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