Lemongrass Chicken Bánh Mì Sandwich with Pickled Vegetables

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 sandwich and wrap recipe, 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

300 g boneless chicken thighs, sliced
1 lemongrass stalk, finely minced
2 cloves garlic, minced
2 tbsp fish sauce
1 tsp sugar
2 tbsp vegetable oil
1 medium carrot, julienned
1/2 cup daikon radish, julienned
1/3 cup rice vinegar
1/3 cup water
1 tsp salt
2 tbsp sugar (for pickling)
2 small French baguette
4 tbsp mayonnaise
1/4 cup fresh cilantro leaves
1/2 cup cucumber slices
to taste jalapeño slices

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Instructions

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.
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.
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.
Step 4: Slice 2 small French baguettes lengthwise without cutting all the way through. Spread 2 tbsp mayonnaise inside each.
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.
Step 6: Serve immediately for a crunchy, fresh Vietnamese sandwich experience.