Recipe: Vietnamese Grilled Lemongrass Chicken Banh Mi Bowls

Introduction

Banh Mi is a popular Vietnamese sandwich that combines French and Vietnamese flavors. In this recipe, we take the traditional Banh Mi concept and transform it into a delicious and healthy bowl. The star of this dish is the grilled lemongrass chicken, which is marinated in a fragrant blend of lemongrass, garlic, and soy sauce. Paired with fresh vegetables, pickled carrots, and a tangy dressing, these Banh Mi bowls are a burst of flavors and textures.

Ingredients

For the Lemongrass Chicken:

• 2 pounds boneless, skinless chicken thighs
• 3 stalks lemongrass, white parts only, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil

For the Pickled Carrots:

• 2 medium carrots, julienned
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

For the Bowl:

• 4 cups cooked rice or quinoa
• 2 cups mixed salad greens
• 1 cucumber, thinly sliced
• 1 cup fresh cilantro leaves
• 1/2 cup chopped peanuts

For the Dressing:

• 3 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 clove garlic, minced

Instructions

Step 1: Marinate the Chicken

In a bowl, combine the lemongrass, garlic, soy sauce, fish sauce, honey, and vegetable oil. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

Step 2: Prepare the Pickled Carrots

In a small bowl, combine the rice vinegar, sugar, and salt. Add the julienned carrots and toss to coat. Let them sit for at least 30 minutes to pickle.

Step 3: Grill the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the grill and let them rest for a few minutes before slicing.

Step 4: Assemble the Bowls

In each bowl, start with a base of cooked rice or quinoa. Top with mixed salad greens, sliced cucumber, pickled carrots, and fresh cilantro leaves. Slice the grilled lemongrass chicken and place it on top. Sprinkle with chopped peanuts.

Step 5: Prepare the Dressing

In a small bowl, whisk together the mayonnaise, lime juice, soy sauce, honey, and minced garlic until well combined.

Step 6: Drizzle with Dressing and Serve

Drizzle the dressing over the Banh Mi bowls and serve immediately. Enjoy the vibrant flavors and textures of this Vietnamese-inspired dish!

Conclusion

Vietnamese Grilled Lemongrass Chicken Banh Mi Bowls are a delightful twist on the traditional Banh Mi sandwich. The combination of grilled lemongrass chicken, pickled carrots, fresh vegetables, and a tangy dressing creates a harmonious balance of flavors. Whether you’re looking for a healthy lunch or a satisfying dinner, these Banh Mi bowls are sure to impress with their vibrant colors and delicious taste.