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Lemongrass Chicken Banh Mi Sandwich

Test Description


  1. Chicken: Debone the chicken and save the bones for making stock.
    Mix all the remaining ingredients together in a container large enough to hold the chicken. Add the chicken and turn to mix. Marinate for at least 4 hours but no longer than overnight.
  2. Preheat the oven to 375°F and roast for 20 to 25 minutes until the skin of the chicken is a bronze color. When cooked, slice each thigh into 1/2 inch thick slices.
  3. To make a sandwich, half a baguette and toast or grill if desired. Spread with a thick layer of mayonnaise and layer with Asian pickles, cilantro or jalapenos as desired.
Recipe Source
Pat Tanumihardja of The Asian Grandmother’s Cookbook


  • Lemongrass Chicken:
  • 3 stalks lemongrass, smashed and cut into rings
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 3 tbsp Wholesome Organic Coconut Palm Sugar
    Organic Coconut Palm Sugar
    Buy Now Find In Store
  • 4 cloves garlic, chopped coarsely
  • 2 tbsp canola oil
  • 2 1/2 to 3 lbs bone-in chicken thighs (about 8 medium thighs)
  • Sandwich:
  • 6 -8 baguettes
  • Mayonnaise or aioli
  • Vietnamese or Asian pickles
  • Cilantro
  • Sliced fresh jalapenos