A Vietnamese sandwich filled with grilled lemongrass marinated chicken thighs and topped with pickled vegetables and fresh herbs.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dinner, Lunch
Cuisine: Vietnamese
Keyword: Sandwich
Ingredients
120-inchFrench baguette
Lemongrass Chicken- Marinate Overnight
4boneless, skinless chicken thighs
13-inchlemongrass stalkcut in thirds and sliced
1shallotthinly sliced
3garlic clovesminced
1tablespoonfish sauce
1tablespooncoconut aminos or soy sauce
1tablespoonavocado oil or olive oil
½tablespoonsesame oil
1tablespoonhoney
¼teaspoonground black pepper
Pickled Vegetables- Make at least the day before
½large daikon (approximately 1/2 lb)peeled and julienned
2large carrotspeeled and julienned
2teaspoonsaltdivided
1tablespoonhoney
2cupswaterwarm
1cupwhite distilled vinegar
Condiments and Toppings
Mayonnaise
Maggi Seasoning Sauce
Jalapenossliced
Fresh cilantro leaveschopped
Instructions
Chicken Marinade
In a gallon size resealable bag combined the chicken marinade ingredients (lemongrass, shallot, garlic, fish sauce, coconut aminos, avocado oil, sesame oil, honey, and black pepper). Seal the bag, shake well to combine ingredients, then add the chicken. Reseal it (removing as much air as possible), shake the bag to coat all the chicken thighs in the marinade. Place in the refrigerator to marinate for at least 2 hours or as long as overnight (the longer the better! I marinate mine overnight). Flip the bag over once half way through marinating time.
Pickled Vegetables
Place julienned daikon and carrots into a colander over the sink. Sprinkle with 1 tsp of salt and let it sit for 5 minutes.
Meanwhile, in a large measuring cup or bowl, mix honey into warm water until the honey has been fully incorporated. Add vinegar and 1 teaspoon of salt. Stir to combine.
Check to see if you are able to bend the vegetable without it breaking. *See above for pictures. Once the vegetables have softened, run cold water over the vegetables to remove the salt. Drain well.
Transfer vegetables to a large container with a lid. I use a large mason jar. Poor vinegar mixture over vegetables. Seal and refrigerate. *See notes below.
Cooking the Chicken
Heat a grill pan on medium heat. Once heated evenly, add chicken thighs ensuring you leave the shallots and lemon grass behind in the marinade (discard marinade) and cook 5 minutes on each side, until browned and cooked through. Remove chicken from grill pan and set aside.
Assembling Sandwiches
Split the French baguette lengthwise and then cut it to 4 or 5 equal servings. Optional- Warm baguettes in the oven preheated to 400F for 3-4 minutes. (I always warm my baguettes before assembling the sandwich.)
Spread mayonnaise on one half of each individual baguette.
Slice chicken thighs and a fill each baguette with the sliced chicken, pickled vegetables, jalapenos, cilantro, and a few splashes of Maggi Seasoning sauce.
For best results, serve immediately while the chicken is still warm.
Notes
Pickled vegetables should sit at least overnight in the fridge before eating. The longer they sit the better the flavors will be. Pickled vegetables can last 2-3 weeks in the refrigerator.