Entree: Vietnam – Ho Chi Minh City – Bánh mì gà nướng ➤ Banh mi ga nuong (Vietnamese lemongrass grilled chicken sandwich)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 (10–12 in) French baguette (25–30 cm)
- 12 oz (340 g) boneless chicken thighs or breast, thinly sliced
- 1½ tbsp (22 ml) fish sauce
- 1½ tbsp (22 ml) soy sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) minced lemongrass
- 2 cloves garlic, minced
- 1 tbsp (15 g) sugar or honey
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) mayonnaise
- 1/2 cup (120 g) quick-pickled carrots and daikon (prepared as in previous recipe)
- 1/2 cup (50 g) cucumber, thinly sliced
- Cilantro sprigs
- 1 small jalapeño, thinly sliced (optional)

Instructions

1. Combine fish sauce, soy sauce, oil, minced lemongrass, garlic, sugar or honey, and pepper; marinate chicken for at least 30 minutes, preferably 1–2 hours.
2. Grill or pan-fry chicken over medium-high heat until cooked through and slightly charred, about 4–6 minutes per side depending on thickness. Let rest, then thinly slice.
3. Toast the baguette, spread mayonnaise, layer sliced grilled chicken, pickled carrots and daikon, cucumber, cilantro, and jalapeño. Serve warm.