Spiced Vietnamese Lemongrass Chicken Banh Mi Wrap

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 sandwiches & wraps ready in about 35 minutes pairs pound 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.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Vietnamese Lemongrass Chicken Banh Mi Wrap take to make?

Total time is about 35 minutes (20 min prep + 15 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 Spiced Vietnamese Lemongrass Chicken Banh Mi Wrap?

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 lemongrass stalks minced from drying out.

Can I substitute ingredients in Spiced Vietnamese Lemongrass Chicken Banh Mi Wrap?

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 Spiced Vietnamese Lemongrass Chicken Banh Mi Wrap for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spiced Vietnamese Lemongrass Chicken Banh Mi Wrap?

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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