Try this Lemongrass Grilled Chicken Banh Mi recipe, or contribute your own.
Suggest a better descriptionDirections
1. MAKE THE MARINADE : In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, lemongrass, and salt. Put the chicken in a resealable plastic bag with the marinade.
2. PICKLE THE VEGETABLES : In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.
3. MAKE THE BANH MI : Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.
4. Drain the pickled vegetables. Slice 6 of the chicken breasts.
5. Spread the cut sides of the baguettes with mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeƱo. Close the sandwiches and serve
6. If not a big fan of lemongrass, just omit from the marinade.
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Serving Size: 1 Serving (3932g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2527 | ||
Calories from Fat: 224 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 1095mg | 337 % | |
Sodium 51554.2mg | 1778 % | |
Potassium 7897.2mg | 208 % | |
Total Carbohydrate 106.2g | 31 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 94.7g | ||
Protein 458g | 654 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2527
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