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Growing Chefs! Ontario Mini Bánh Mì with Lemongrass Chicken

Mini Bánh Mì with Lemongrass Chicken

“Bánh mì is one of Vietnam’s most beloved street foods, combining French baking traditions with vibrant Vietnamese flavours. These mini sandwiches feature juicy lemongrass chicken, crisp pickled vegetables, fresh herbs, and creamy mayonnaise, all tucked into a crusty roll.”
Difficulty
Intermediate
Yield
12 mini bánh mì

Lemongrass Chicken

Ingredients
2 pounds boneless, skinless chicken thighs2 tablespoons vegetable oil2 stalks lemongrass, tender white portion finely minced3 cloves garlic, minced1 tablespoon brown sugar2 tablespoons soy sauce1 tablespoon fish sauce1 tablespoon lime juice1 teaspoon sesame oil1/2 teaspoon black pepper

Pickled Vegetables

Ingredients
1 large carrot, julienned1/2 daikon radish, julienned1/2 cup white vinegar1/4 cup water2 tablespoons granulated sugar1 teaspoon salt

Sandwiches

Ingredients
12 mini crusty rolls or small baguette pieces1/4 cup mayonnaise1 English cucumber, thinly sliced1/2 cup fresh cilantro leaves
Equipment
Bowls, various sizesChef's knifeCutting boardMeasuring cupsMeasuring spoonsRaspGrill or grill panTongsSmall potMixing spoonServing platter

Directions

Get Organized!

Gather all of your ingredients and equipment before you get started.

Get Prepped!

In a large bowl, combine the vegetable oil, lemongrass, garlic, brown sugar, soy sauce, fish sauce, lime juice, sesame oil, and black pepper.

Cut the chicken into thin strips or bite-sized pieces and add it to the marinade. Toss well to coat, then refrigerate for at least 30 minutes.

To prepare the pickled vegetables, combine the rice vinegar, water, sugar, and salt in a bowl, stirring until dissolved. Add the carrot and daikon and let them pickle for at least 20 minutes.

Slice the rolls, cucumber, and cilantro.

Get Cooking!

Preheat a grill or grill pan over medium-high heat.

Cook the chicken for 8 to 10 minutes, stirring occasionally, until lightly caramelized and the internal temperature reaches 165°F.

Lightly toast the rolls if desired.

Spread a thin layer of mayonnaise inside each roll. Fill with the lemongrass chicken, pickled carrot and daikon, cucumber, cilantro, and jalapeño, if using.