This loaded chicken banh mi sandwich is no joke. Loaded with delicious grilled chicken, pickled vegetables, fresh herbs and a spicy siracha mayo makes this sandwich a perfect dish to serve on gamedays.
This is absolutely one of our new favorites here on BeastFeast. It is healthy, easy to prepare and incredible delicious. I don’t even know, why we never bring this kind of sandwich for lunch to work. 🙂 This lemongrass chicken banh mi sandwich is so satisfying!
My first banh mi sandwich, I’ve actually ate on Bali. Since then I actually have a hard time to find it on the menu. I really rarely see this dish on the menu at the Vietnamese restaurants here. I absolutely love the options you have with these banh mi sandwiches.
You can easily make everything in advance and serve them game ready as soon as the game starts! 🙂
Serve our lemongrass chicken banh mi sandwich with some nice crispy fries.
If you make this Lemongrass Banh Mi Sandwich, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Lemongrass Chicken Banh Mi Sandwich
Carrot & Daikon Topping
- 2 pcs Carrots julienned
- ½ pcs Daikon Radish julienned
- 1½ tbsp Sugar
- ½ tsp Salt
- 3 tbsp Rice Wine Vinegar
- 2 tsp Sesame Oil
- 4 tbsp Olive Oil
- 2 tbsp Fish Sauce
- 1 tbsp Oyster Sauce
- ½ tsp Red Pepper Flakes
- 2 tsp Sugar
- 2 pcs Shallots
- 3 pcs Garlic Cloves
- 2 pcs Stalks of Fresh Lemongrass
- 2 tsp Lime Zest
- 500 g Boneless Chicken Breast
- 4 tbsp Mayonnaise light
- 2 tsp Siracha Sauce
- 1 tbsp Lime Juice
- 1 Baguette cut in 4 pieces
- 1 pcs Jalapeño deseeded and sliced
Handful Fresh Coriander
Carrot & Daikon Topping
- In a bowl, mix the carrots and daikon with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated
- Set aside and let it rest for minimum 1 hour. Stir occasionally
- In a food processor, add 2 tbsp oil, fish sauce, oyster sauce, red pepper flakes, sugar, shallots, garlic, lemon grass and lime zest
- Process everything until you get a smooth paste. Mix the chicken Breast with the marinade and toss to coat. Cover it and transfer it to the fridge. Let it rest for minimum 2 hours
- Heat up a skillet over medium high heat with 2 tbsp oil. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate
- For the sauce, mix the mayonnaise with the siracha sauce and lime juice
- Spread the Siracha Mayo on each piece of bread
- Fill it with the pickled carrots and daikon
- Add the sliced chicken and top everything with jalapenos and fresh coriander
- Enjoy your BeastFeast!