chicken banh mi

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

chicken banh mi

…AND CRUNCHY VIETNAMESE MANGO SLAW!

Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. Because these Lemon grass and Ginger grilled Chicken Banh Mi are the business!
The smell in my kitchen when I was grilling the chicken was incredible…
Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo. Full of sweet, savoury, sour and spicy notes
Good times, I promise!
________________________________________
SERVES 4

INGREDIENTS BANH MI:

• 4 Baguettes
• Grilled Chicken, sliced
• Vietnamese Slaw
• Ginger Lime Sriracha Mayo
• Cucumber, about half, sliced
• Cilantro (Koriander) , a handful. Roughly chopped
• Lots of paper napkins!

CHICKEN:
• 1 pounds chicken breasts or thighs, de-boned

MARINADE:
• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 1 tbsp. coconut sugar
• 1 tbsp. honey
• 2 tbsp. chopped cilantro
• 2 tsp. fresh peeled and grated ginger
• 1 lemongrass stalk, bashed with the side of a meat hammer
• 1 tablespoon chopped Thai (or Sweet) basil
• 1 tsp. hot sauce
• Zest and juice of 1 medium lime
• 1 garlic clove , minced (about 1 teaspoon)
• Cooking oil spray
• Freshly ground black pepper

chicken banh mi

METHOD:
1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
2. Marinate for at one hour or up to 4 hours in the refrigerator.
3. Remove from fridge and bring to room temperature one hour before grilling.
4. Heat your griddle pan.
5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
6. Spray both sides of thighs with oil. Place on griddle pan.
7. Season generously with black pepper.
8. Grill for about 2 minutes on each side on high.
9. Lower the heat.
10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken will feel firm to the touch. Let rest for 5 minutes before cutting.

chicken banh mi

chicken banh mi

VIETNAMESE MANGO SLAW:
• 2 cups shredded cabbage
• 4 spring onions, finely sliced
• 2 medium carrots, cut in to julienne
• 1/2 Mango, peeled and cut in to julienne
• 1 cup bean sprouts
• 1/2 bunch coriander, washed
• 1/2 bunch Thai basil
• 1 long red chili, de-seeded
• 1/2 garlic clove, finely chopped
• 1 tsp. ginger, peeled and grated
• 1/4 cup lemon juice
• 2 tbsp fish sauce
• 2 tbsp. ginger syrup (from the jar of candied stem ginger)

chicken banh mi
METHOD SLAW:
1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
2. Add the chilli to the bowl.
3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

GINGER LIME SRIRACHA MAYO:
• 3/4 cup Mayo
• 1 piece candied stem ginger in syrup, finely chopped or grated
• 2 tsp. Sriracha sauce
• Juice of half a lime
METHOD MAYO:
1. Place all the ingredients in a bowl and mix with a spoon.

chicken banh mi
TO ASSEMBLE THE BANH MI:
Pre heat the oven to 200° C / 400° F
1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
2. Remove from oven. Remove foil and discard.
3. Carefully slice open. Hot!
4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
5. Then a layer of sliced cucumber.
6. Then the grilled chicken.
7. Top with Vietnamese Slaw
8. Sprinkle over some cilantro
9. Drizzle over some more mayo
10. Put the top of the Baguette on.

Serve with plenty of paper napkins!

Enjoy!
Myra XO

chicken banh mi

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12 thoughts on “Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

  1. Green Global Trek says:

    What a wonderful interpretation / fresh and healthy update on a Vietnamese classic. We delight in eating banh mi in Hoi An, it is one of our favorites, but am always conscious of how many unhealthy elements are in this sandwich. Your version is a great alternative. And your photos are fabulous and making my mouth water….

    Peta

    Liked by 1 person

  2. Green Global Trek says:

    I came over to see your blog after reading on Caroline’s blog that you are thinking of a trip to Sri Lanka (which has been our home for the past three years). We had the pleasure of a visit from Caroline and Mike.

    Peta

    Liked by 1 person

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