Vietnamese Street-Style Lemongrass Chicken Banh Mi

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 recipe, 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.

Ingredients

• 1 lb boneless chicken thighs
• 2, finely minced lemongrass stalks
• 3, minced garlic cloves
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 4 small baguette rolls
• 1/2 cup julienned daikon radish
• 1/2 cup julienned carrot
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/4 cup water
• 1 small, thinly sliced cucumber
• 1/4 cup fresh cilantro
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.