
Lemongrass Banh Mi
This sandwich is perfectly balanced - juicy, flavorful, crunchy, and fresh.

This lemongrass chicken marinade takes about 5 minutes to throw together & makes the perfect weeknight dinner. This chicken is good on its own, on the sandwich, or over rice.

Ethan Chlebowski
Ingredients
Marinade & chicken
- chicken breasts450 g~1 lb
- soy sauce25 g
- ponzu20 g
- fish sauce10 g
- sugar10 g
- thai chili flakes3 ga sprinkle
- lemongrass1 stalk
- shallots1
Sandwich components
- pickled carrots15 g
- cucumbers, sliced4-5 slices
- baguettes1
- cilantro1/2 bunch
- kewpie mayoto taste
- srirachato taste
- maggi seasoninga drizzle
Method
Step 1: Marinate the chicken
Thinly slice the lemongrass stalks. Chop the shallot.
Add the lemongrass, shallot and remaining components to a blender or food processor. Blend until well mixed and the shallots & lemongrass are finely diced.
Add the marinade to the chicken and let it rest in the fridge for 30 minutes or up to overnight.
- Thin out the chicken into even thin pieces. This will help the chicken cook more evenly.
Step 2: Sear the chicken
Set a skillet over medium-high heat. Add a drizzle of oil.
Add the chicken to the hot skillet and let it undisturbed for 3-5 minutes until starts to develop.
Flip the chicken over and let it sear on the other side until it reaches 165°F/74°C.
Step 3: Prep the sandwich components
While the chicken is , thinly slice a cucumber into planks.
Spread the kewpie mayo on the bottom of the baguette, followed by the sriracha. Then lay down the slices of cucumber, pickled carrots, and lastly cilantro.
Step 4: Cut the chicken & enjoy
Once the chicken is finished , remove from the skillet and thinly slice it.
Add half the chicken to the sandwich and drizzle with the maggi seasoning.
Close the sandwich and wrap with parchment paper.
- This will help everything compress together and changes the texture of the sandwich.
Slice and enjoy!
FAQ

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