Lemongrass Chili Banh Mi 🥖🌶️🌿

 New Banh Mi Recipe Lemongrass Chili Banh Mi 🥖🌶️🌿

Ingredients:

• For the protein:

  • 300g chicken thighs, pork belly, or firm tofu
  • 2 stalks lemongrass, finely minced
  • 3 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce (optional)
  • 1 tbsp honey or brown sugar
  • 1 tsp chili flakes or fresh chili (optional for spice)

• For the pickled vegetables:

  • 1 small carrot, julienned
  • 1 small daikon radish, julienned
  • ½ cup rice vinegar
  • ¼ cup water
  • 2 tbsp sugar
  • 1 tsp salt

• For the sandwich:

  • 4 small baguettes or rolls, lightly toasted
  • ½ cup mayonnaise
  • 1 tsp sriracha or chili paste (optional)
  • Fresh cucumber slices
  • Fresh cilantro sprigs
  • Sliced jalapeños (optional for heat)

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Instructions:

1. Marinate the protein:

   • Combine lemongrass, garlic, soy sauce, fish sauce (if using), honey, and chili in a bowl.
   • Add chicken, pork, or tofu and toss to coat. Marinate for at least 30 minutes.

2. Make the pickled vegetables:

   • In a small saucepan, heat rice vinegar, water, sugar, and salt until dissolved.
   • Pour over julienned carrots and daikon in a bowl or jar. Let it pickle for 30 minutes or more.

3. Cook the protein:

   • Heat a skillet or grill pan over medium-high heat.
   • Cook the marinated protein until golden and cooked through (about 3-4 minutes per side for meat; tofu until crispy).

4. Assemble the Banh Mi:

   • Slice the baguettes open lengthwise, leaving one side attached. Spread mayonnaise (mixed with sriracha for spice, if desired) on both sides.
   • Layer the bottom half with cucumber slices, pickled vegetables, cooked protein, and fresh cilantro sprigs.
   • Add sliced jalapeños for extra heat.

5. Serve:

   • Press the baguette lightly to hold everything in place and serve immediately.

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Optional Additions:

• Add pate for a traditional touch.
• Include avocado slices for a creamy texture.

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