Bánh Mì Gà Xé with Lemongrass and Chili
85% chuẩn vị · Vietnamese
A fragrant and spicy variation of Banh Mi Ga Xé, featuring shredded chicken infused with the bright flavors of lemongrass and fiery chili, balanced by traditional pickled vegetables and fresh herbs.
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
- Baguette4
- Chicken thighs1 lb
- Lemongrass, finely chopped2 stalks
- Garlic, minced3 cloves
- Bird's eye chili, minced1-2
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Daikon radish, julienned1 cup
- Carrots, julienned1 cup
- Rice vinegar1/4 cup
- Sugar (for pickling)2 tbsp
- Salt (for pickling)1 tsp
- Cucumber, sliced1/2
- Cilantro sprigs1/2 cup
- Mayonnaise1/4 cup
Các bước
- 1
Prepare the chicken marinade: Combine finely chopped lemongrass, minced garlic, minced chili, fish sauce, soy sauce, 1 tsp sugar, and black pepper. Add shredded chicken thighs and marinate for at least 30 minutes.
- 2
Prepare the pickled vegetables: Combine julienned daikon and carrots in a bowl. In a separate small bowl, whisk together rice vinegar, 2 tbsp sugar, and 1 tsp salt. Pour over vegetables and let pickle for at least 30 minutes.
- 3
Cook the marinated chicken until fully cooked. Shred the chicken using two forks.
- 4
Lightly toast the baguettes. Spread mayonnaise on the inside of each baguette.
- 5
Assemble the banh mi: Layer the lemongrass and chili shredded chicken onto the bottom half of the baguette. Top with pickled daikon and carrots, cucumber slices, and cilantro sprigs.
- 6
Close the sandwich and serve immediately.
