Spiced Vietnamese Lemongrass Chicken Banh Mi Wrap

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender lemongrass-marinated chicken nestled in a crisp baguette with pickled vegetables and fresh herbs, capturing the vibrant flavors of Vietnamese street fare. This Vietnamese-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs chicken thighs boneless skinless, lemongrass stalks minced, garlic minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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.

Ingredients

• 1 pound chicken thighs boneless skinless
• 2 tbsp lemongrass stalks minced
• 3 cloves garlic minced
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 1/2 cup carrot julienned
• 1/2 cup daikon radish julienned
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 cup fresh cilantro
• 1 jalapeño thinly sliced
• 4 baguette rolls
• 1/4 cup mayonnaise

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Instructions

1. Step 1: In a bowl, whisk together 2 tbsp minced lemongrass, 3 cloves minced garlic, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp soy sauce, and 2 tbsp vegetable oil. Add 1 pound chicken thighs cut into 1/2-inch strips and marinate for at least 1 hour.
2. Step 2: Combine 1/2 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt in another bowl. Add 1/2 cup julienned carrot and 1/2 cup julienned daikon radish, toss to coat, and let pickle for 20 minutes while chicken marinates.
3. Step 3: Heat a grill pan over medium-high heat and cook marinated chicken strips for 4-5 minutes per side until charred and cooked through.
4. Step 4: Slice 4 baguette rolls lengthwise, lightly toast them, and spread 1 tbsp mayonnaise evenly inside each.
5. Step 5: Assemble sandwiches by layering grilled chicken, 1/4 cup pickled carrot and daikon mixture, fresh cilantro leaves, and thinly sliced jalapeño for heat; close and serve immediately.