Lemongrass Chicken Bahn Mi Roll
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Lemongrass chicken Bahn Mi Roll
Ingredients
For the chicken:
- 150g chicken
- 2 tsp lemongrass paste
- 2 tsp grated fresh ginger
- 2 tsp fish sauce
Everything else:
- 1 hotdog style bread roll
- 2 tsp black pepper pate
- 3 cos lettuce leafs
- 1 spring onion, slice into long bits
- 1 carrot (pickled) sliced into match sticks
- handful of coriander
For the sauce:
- 1 tsp kewpie mayo
- 2 tsp sriracha
Instructions
Marinate the chicken
- In a bowl, combine the chicken, lemongrass paste, grated fresh ginger, and fish sauce.
- Mix well to ensure the chicken is evenly coated with the marinade.
- Let the chicken marinate for at least 30 minutes, or up to 2 hours for a more intense flavor.
Cook the chicken
- Heat a grill pan or skillet over medium-high heat.
- Add the marinated chicken and cook for about 4-5 minutes on each side, or until the chicken is cooked through and has a nice char.
- Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.
Prepare the bread roll
- Cut the hotdog style bread roll in half lengthwise, but do not cut all the way through.
- Spread 2 tsp of black pepper pâté on one side of the roll.
Assemble the Bánh Mì
- Place 3 cos lettuce leaves inside the bread roll.
- Add the sliced chicken on top of the lettuce.
- Add the sliced spring onion and pickled carrot matchsticks over the chicken.
- Sprinkle a handful of coriander on top.
Make the Sauce
- In a small bowl, mix 1 tsp Kewpie mayo with 2 tsp Sriracha.
- Drizzle the sauce over the assembled ingredients in the roll.
Serve
- Close the bread roll and press gently to hold everything together.
- Serve immediately and enjoy your Lemongrass Chicken Bánh Mì Roll!
