Vietnamese-American · United States

Lemongrass Chicken Bánh Mì with Citrus-Garlic Aioli

Name: Lemongrass Chicken Bánh Mì with Citrus-Garlic Aioli
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese-American
Ingredients: 1 lb boneless chicken thighs; 2 stalks lemongrass; 1/4 cup soy sauce; 1/4 cup fish sauce; 2 tbsp brown sugar; 1 tbsp Sriracha; 1 baguette; 1 cup shredded carrots; 1/2 cup sliced onions; 1/4 cup cilantro; 1/4 cup mayonnaise; 1 tbsp lemon juice; 1 tbsp lime juice; 2 garlic cloves; 1 tsp honey

A variation featuring a tangy citrus-garlic aioli instead of sate sauce, highlighting the lemongrass flavor.

45 minutes4 servings

Method

Trim and pound chicken thighs to 1/2-inch thickness
In a bowl, combine lemongrass, soy sauce, fish sauce, brown sugar, and Srirach
Marinate chicken for 30 minutes at room temperature
Grill chicken over medium heat until internal temperature reaches 165°F
While chicken grills, make aioli by mixing mayonnaise, lemon juice, lime juice, minced garlic, and honey
Toast baguette and assemble with chicken, carrots, onions, cilantro, and aioli

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