Lemongrass Chicken Bánh Mì Sandwich with Pickled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese sandwich featuring tender lemongrass-marinated chicken, crunchy pickled carrot and daikon, and fresh herbs stuffed into a crisp baguette. This vietnamese-inspired sandwiches & wraps ready in about 55 minutes pairs boneless chicken thighs, sliced, lemongrass stalk, finely minced, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 10 min Serves 2 Vietnamese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 300 g sliced boneless chicken thighs, 1 finely minced lemongrass stalk, 2 minced garlic cloves, 2 tbsp fish sauce, and 1 tsp sugar. Mix well and marinate for 30 minutes.
  2. Step 2: In a separate bowl, whisk 1/3 cup rice vinegar, 1/3 cup water, 1 tsp salt, and 2 tbsp sugar until sugar dissolves. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish, and let pickle for at least 20 minutes.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and slightly caramelized.
  4. Step 4: Slice 2 small French baguettes lengthwise without cutting all the way through. Spread 2 tbsp mayonnaise inside each.
  5. Step 5: Layer cooked lemongrass chicken, pickled vegetables (drained), 1/2 cup cucumber slices, fresh 1/4 cup cilantro leaves, and jalapeño slices to taste inside each baguette.
  6. Step 6: Serve immediately for a crunchy, fresh Vietnamese sandwich experience.

Frequently asked questions

How long does Lemongrass Chicken Bánh Mì Sandwich with Pickled Vegetables take to make?

Total time is about 55 minutes (45 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass Chicken Bánh Mì Sandwich with Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic, minced from drying out.

Can I substitute ingredients in Lemongrass Chicken Bánh Mì Sandwich with Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass Chicken Bánh Mì Sandwich with Pickled Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemongrass Chicken Bánh Mì Sandwich with Pickled Vegetables?

Vietnamese sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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