Vietnamese Street-Style Lemongrass Chicken Banh Mi

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

Succulent lemongrass-marinated chicken packed in a crisp baguette with pickled vegetables and fresh herbs for a vibrant street food experience. This vietnamese-inspired street food ready in about 55 minutes pairs boneless chicken thighs, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 40 min Cook: 15 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless chicken thighs with 2 finely minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp soy sauce. Marinate for at least 30 minutes.
  2. Step 2: Meanwhile, prepare quick pickled vegetables by mixing 1/4 cup rice vinegar, 1 tbsp sugar, and 1/4 cup water until sugar dissolves. Add 1/2 cup julienned daikon radish and 1/2 cup julienned carrot. Let sit for 15 minutes.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add marinated chicken thighs and cook for 4-5 minutes per side until cooked through and caramelized. Remove and slice into strips.
  4. Step 4: Slice 4 small baguette rolls lengthwise, leaving a hinge. Mix 1/4 cup mayonnaise with 1 tbsp sriracha sauce and spread evenly inside each baguette.
  5. Step 5: Layer sliced chicken, pickled daikon and carrots, thinly sliced cucumber, and 1/4 cup fresh cilantro inside each baguette. Close sandwiches and serve immediately.

Frequently asked questions

How long does Vietnamese Street-Style Lemongrass Chicken Banh Mi take to make?

Total time is about 55 minutes (40 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 Vietnamese Street-Style Lemongrass Chicken Banh Mi?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Vietnamese Street-Style Lemongrass Chicken Banh Mi?

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 Vietnamese Street-Style Lemongrass Chicken Banh Mi 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 Vietnamese Street-Style Lemongrass Chicken Banh Mi?

Vietnamese street food 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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