Lemongrass Chicken Bánh Mì

Ingredients

• 4 baguettes
• 1 lemongrass stalk
• 2 garlic cloves
• 2.5cm ginger
• 1 thai chili pepper
• 1 large shallot or 2 small shallots
• 3 Tbsp fish sauce
• 3 Tbsp sesame oil
• 2 Tbsp oyster sauce
• 1 Tbsp lime juice
• 1 Tbsp soy sauce
• 6 chicken thighs
• Half a cabbage, or 1 daikon, julienned
• 3 carrots, julienned
• 1/4 cup rice vinegar
• 1/4 - 1/3 cup water
• 1/4 tsp salt
• 1/2 long cucumber
• 1 head of coriander
• 1/4 mayo
• 2 Tbsp sriracha

Method

1. In a blender or food processor add lemongrass by hitting it with the back of your knife and peeling off the first layer and cutting into pieces. Then add garlic, ginger, 1/2 your Thai chili pepper, shallot, fish sauce, sesame oil, oyster sauce, lime juice and soy sauce.
2. Blend until smooth
3. In a medium bowl place your chicken thighs and then pour on the marinade and cover.
4. When you have marinated for 1 hour to overnight, cook in a pan on medium heat (~6mins per side)
5. Place julienned carrots and daikon’s a shallow dish with rice vinegar, water and salt
6. Thinly sliced the last half of the chilli pepper and cut the bottom off of your cilantro
7. Using a potato peeler, peel thin strips of cucumber lengthwise
8. In a small bowl combine mayo and sriracha with a splash of lime juice (optional)
9. Lightly toast the baguette, add spicy mayo, cucumber, Thai chilies, flash pickled daikon and carrots, a large amount of cilantro and lemongrass chicken.