Classic Vietnamese street food, made in just 30 minutes.
Ben Lebus' MOB Kitchen: Lemongrass, Honey & Ginger Chicken Banh Mi
Print ThisIngredients
- For the marinade
- 8 boneless, skinless chicken thighs
- 3 tsp lemongrass purée
- 2 tbsp fish sauce
- 1 ½ tbsp honey
- 4 garlic cloves
- 5cm of fresh ginger
- Juice of 1 lime
- For the pickle
- 2 carrots, peeled
- 10 radishes
- 1 cucumber
- Fresh coriander
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- To serve
- 1 large baguette
- Sriracha mayo
- Fresh coriander
- Salt and pepper
Instructions
Dice up the chicken thighs and add them to a bowl. Grate in the garlic and add all of the other marinade ingredients to the bowl, season with a pinch of salt, mix everything together and cover with clingfilm for 15 minutes.
Get on with your pickle. Finely cut the carrots and radishes into matchsticks. Halve and deseed a cucumber and slice thinly on the angle. Add the veg to a bowl with a handful of chopped coriander, the white wine vinegar and the olive oil. Mix everything together and set aside.
Place a wide frying pan over a medium heat. Add a little oil and then add your chicken when the oil is hot. Cook for 3–4 minutes on each side. Remove from the heat when caramelized on the outside and juicy and tender on the inside.
Cut a baguette in half. Add a layer of sriracha mayo. Then a layer of the pickle. Then load it up with the chicken. Then add some coriander leaves and a bit more sriracha mayo. Carve up the banh mi and tuck in!
MOB Kitchen by Ben Lebus, Pavilion, £14.99. Photo © Haarala Hamilton.
