Bánh Mì Thịt Nướng with Lemongrass Chicken
75% chuẩn vị · Vietnamese Fusion
A flavorful variation of Bánh Mì Thịt Nướng, substituting pork with marinated lemongrass chicken, offering a lighter yet equally delicious profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs, boneless and skinless1.5 lbs
- Baguettes4
- Daikon radish, julienned1 cup
- Carrots, julienned1 cup
- Rice vinegar1/2 cup
- Sugar1/4 cup
- Fish sauce3 tbsp
- Lemongrass, finely chopped2 tbsp
- Garlic, minced1 tbsp
- Black pepper1 tsp
- Salt1 tsp
- Cucumber, sliced1/2
- Fresh cilantro sprigs1/2 cup
- Mayonnaise4 tbsp
- Water1/4 cup
Các bước
- 1
For the pickles: Combine daikon, carrots, rice vinegar, sugar, salt, and water. Let sit for at least 30 minutes.
- 2
For the chicken marinade: Combine chicken thighs, fish sauce, chopped lemongrass, minced garlic, black pepper, and salt. Marinate for at least 30 minutes.
- 3
Grill or pan-fry the marinated chicken until cooked through and slightly charred. Slice thinly.
- 4
Slice the baguettes lengthwise and toast lightly if desired.
- 5
Spread mayonnaise on the inside of each baguette.
- 6
Fill the baguettes with the sliced lemongrass chicken, pickled vegetables, cucumber slices, and cilantro.
- 7
Serve immediately.
