Ingredients
- 1 1/2 lb chicken thighs, thinly sliced
- 2 tbsp lemongrass paste or minced lemongrass
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 garlic cloves, minced
- Quick pickle: 1 cup julienned carrots + 1 cup julienned daikon + 1/2 cup rice vinegar + 1/2 cup water + 2 tbsp sugar + 1 tsp salt
- 4 crusty baguettes or banh mi rolls
- 1/3 cup mayonnaise + 1–2 tbsp sriracha
- 1 cucumber, thinly sliced
- Fresh cilantro sprigs
- Jalapeño slices (optional)
Instructions
- Quick-pickle. Toss the carrots and daikon with the vinegar, water, sugar, and salt. Rest at least 15 minutes (or up to a week in the fridge).
- Marinate. Toss the chicken with lemongrass, fish sauce, soy, honey, and garlic. Even 10 minutes makes a difference.
- Sear. Sear the chicken in a ripping-hot skillet 5–6 minutes until caramelized at the edges and cooked through.
- Toast. Split and lightly toast the baguettes so they’re crackly outside and soft inside.
- Assemble. Spread sriracha mayo generously on both sides. Layer cucumber, drained pickled veggies, chicken, cilantro, and jalapeño. Press, cut, and serve.
💡 Banh mi smarts
The baguette makes or breaks it — you want crackly-crusted and light, never dense or chewy. Drain the pickled veggies well so the bread stays crisp. The pickles keep a week in the fridge, so make a double batch for round two.
Common questions
Can I use chicken breast?
Yes, but thighs stay juicier. If using breast, slice thin and don’t overcook — pull at 160°F and rest.
What if I can’t find daikon?
Extra carrots work fine, or try julienned jicama for a similar crisp-tangy crunch.
Is there a vegetarian version?
Crispy tofu or meaty mushrooms marinated the same way are fantastic swaps.
How spicy is it?
Mild-medium as written. Dial the sriracha up or down in the mayo, and add jalapeños to taste.
Save for later
Love this recipe?
Save it to your "Healthy Lunch Ideas" board so banh mi night is always 25 minutes away.
📌 Pin it for later