Ingredients

The following ingredients have 3 Servings
  • 2 large chicken breasts, skinless and boneless (about 1 lb.)
  • 2 tablespoons fresh lemongrass, finely chopped (or dried lemongrass)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons garlic, minced
  • 1/2 tablespoon brown sugar
  • 1 teaspoon lime juice
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil (only if pan-frying the chicken)
  • 2 large carrots, julienned
  • 1 cup daikon radish, julienned
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 red chilli pepper, chopped (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon lime juice
  • 3 medium (6-inch) baguettes (or a large baguette cut into 3 equal pieces)
  • 1/2 cup cucumber, sliced
  • 1 cup fresh cilantro

Instruction

  • In a Ziploc bag, combine chicken, lemongrass, sesame oil, soy sauce, fish sauce, garlic, sugar, lime juice, and black pepper. Seal and shake the Ziploc bag to evenly disperse marinade with the chicken. Place in the refrigerator for at least 1 hour, but preferably for 2 hours.
  • Pat dry the julienned carrots and daikon with a paper towel and add them into a large Mason jar. Add water, vinegar, sugar, salt, and red chili pepper (optional). Stir well or shake the jar to dissolve the sugar and salt. Transfer the jar to the refrigerator and leave it for at least 1 hour, or overnight for the best flavour.
  • You can either pan fry or air fry the lemongrass chicken. 
  • To air fry lemongrass chicken: Place the marinated chicken breasts in the air fryer basket and cook for 25 minutes at 350 F. Turn the chicken breasts over halfway through cooking.
  • In a small bowl, combine mayonnaise, Sriracha, and lime juice. Stir well until you get a smooth consistency. Set aside.
  • Slice the cooked chicken breasts into 1-inch wide strips on a parchment-lined cutting board.
  • Slice each baguette open horizontally across the centre using a sharp bread knife. Open up the baguette and spread spicy mayo sauce on each half evenly. Add 3 to 4 slices of cucumber on one side. Top it with 3 or 4 lemongrass chicken strips. Add some pickled carrots and daikon on top along with 2-3 pieces of fresh cilantro. Put the top half back on and wrap the banh mi sandwich with a piece of parchment paper to prevent ingredients from falling out.