Lemongrass Chicken Banh Mi Lemongrass Chicken Banh Mi

Lemongrass Chicken Banh Mi Image by: Lemongrass Chicken Banh Mi Author: Canadian Living

I love Vietnamese food and have fond memories of bonding with my mother over hot bowls of pho and crisp fresh rolls. Banh mi, my favourite dish, is stuffed with aromatic grilled meat, savoury condiments and crunchy pickles. The crowning touch of this sandwich is the beautifully crisp Vietnamese roll, which you can buy in many Asian supermarkets. If you can't find one, substitute a crusty sub roll. – Irene Fong, Food specialist

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2013


  • 1 lb boneless skinless chicken thigh
  • 1 lemongrass stalk shredded
  • 1 piece (1 inch/25 cm) fresh ginger peeled and sliced
  • 2 green onions thickly sliced
  • 2 cloves garlic
  • 1 tablespoon liquid honey
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons sodium-reduced soy sauce
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon pepper
  • 4 submarine buns
  • 1/2 cup fresh cilantro leaves
Pickled Zucchini And Carrot:
  • 1 tablespoon white vinegar
  • 1 teaspoon liquid honey
  • 1 zucchini halved lengthwise and thinly sliced diagonally
  • 1 carrots halved lengthwise and thinly sliced diagonally
Spicy Corn And Tomato Salsa:
  • 1 teaspoon vegetable oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3/4 cups fresh corn kernels
  • 3/4 cups frozen corn kernels
  • 1 Thai bird's-eye pepper thinly sliced
  • 1 tomato seeded and diced
  • 2 tablespoons lime juice
  • 1 pinch salt
  • 1 pinch pepper
Spinach And Garlic Mayo:
  • 2 1/2 cups packed fresh spinach
  • 2 tablespoons light mayonnaise
  • 1 clove garlic chopped


In food processor or using immersion blender, purée lemongrass, ginger, green onions, garlic, honey, lime juice, fish sauce, soy sauce, oil, pepper and 3 tbsp water. In bowl, pour lemongrass mixture over chicken; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Pickled Zucchini and Carrot: In bowl, whisk vinegar with honey. Add zucchini and carrot; toss to coat. Cover and refrigerate for 2 hours. (Makeahead: Refrigerate for up to 2 days.)

Spicy Corn and Tomato Salsa: Meanwhile, in skillet, heat oil over medium-high heat; cook onion and garlic, stirring, until onion is softened, about 3 minutes. Add corn and bird's-eye pepper; sauté until corn is softened and tender, about 3 minutes. Stir in tomato, lime juice, salt and pepper. Serve warm or at room temperature. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Spinach and Garlic Mayo: In pot of boiling water, wilt spinach, about 30 seconds. Drain and immerse in cold water; drain, squeeze dry and chop. In small bowl and using immersion blender, purée spinach, mayonnaise and garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, about 6 minutes. Transfer to cutting board and tent with foil; let stand for 3 minutes before slicing.

Halve rolls lengthwise almost but not all the way through; remove all but 1/2 inch (1 cm) bread from top and bottom halves. Grill rolls, cut sides down, until warmed, about 1 minute.

Spread bottom halves of rolls with spinach mayo; top with chicken, zucchini mixture and salsa. Top with cilantro.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 1131 mg
  • Sugars 13 g
  • Protein 36 g
  • Calories 634.0
  • Total fat 17 g
  • Potassium 936 mg
  • Cholesterol 97 mg
  • Saturated fat 3 g
  • Total carbohydrate 85 g


  • Iron 49.0
  • Folate 85.0
  • Calcium 17.0
  • Vitamin A 57.0
  • Vitamin C 40.0
Share X

Lemongrass Chicken Banh Mi