Ben Lebus’ MOB Kitchen: Lemongrass, Honey & Ginger Chicken Banh Mi

Name: Ben Lebus' Lemongrass Honey Ginger Chicken Banh Mi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 boneless, skinless chicken thighs; 2 lemongrass stalks, finely chopped; 2 tbsp honey; 1 thumb-sized piece of ginger, grated; 2 garlic cloves, minced; 1 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp vegetable oil; 4 Vietnamese baguettes; Pickled carrots and daikon; Fresh cilantro; Sliced cucumber; Sliced jalapeños; Mayonnaise

Discover the vibrant flavors of Vietnam right from your kitchen with Ben Lebus’ MOB Kitchen rendition of Lemongrass, Honey & Ginger Chicken Banh Mi. This recipe transforms the classic Vietnamese street food into a quick, accessible meal that promises to delight your taste buds with its harmony of sweet, savory, and spicy elements. Ben Lebus, renowned for his approachable and budget-friendly recipes, brings this delightful sandwich to life, encapsulating the essence of Vietnamese cuisine in a simple yet flavorful recipe.

Lemongrass, Honey & Ginger Chicken Banh Mi: A Cultural Culinary Delight

Vietnamese Banh Mi sandwiches are a testament to the rich history and culinary fusion of Vietnam. Originating from the French colonial period, Banh Mi incorporates French elements, such as the baguette, with traditional Vietnamese ingredients like cilantro, cucumber, and pickled vegetables. Ben Lebus’ version adds a twist with the inclusion of lemongrass, honey, and ginger marinated chicken, offering an aromatic and tantalizing flavor profile.

Ingredients for Lemongrass, Honey & Ginger Chicken Banh Mi

Chicken thighs, diced for tenderness and flavor
Fresh garlic and a blend of lemongrass, honey, and ginger for the marinade
Carrots and radishes, finely cut into matchsticks for the pickle
Cucumber, thinly sliced for a refreshing crunch
Coriander, chopped for an herbal freshness
White wine vinegar and olive oil to pickle the vegetables
Baguette, sriracha mayo, and additional coriander for assembling the Banh Mi

Preparation Instructions

Marinate the Chicken: Combine diced chicken thighs with grated garlic, lemongrass, honey, ginger, and a pinch of salt. Let it marinate to infuse the flavors.
Prepare the Pickle: Mix carrots, radishes, cucumber, and coriander with white wine vinegar and olive oil. Set aside for the flavors to meld.
Cook the Chicken: Sauté the marinated chicken in a heated frying pan until caramelized and tender.
Assemble the Banh Mi: Layer sriracha mayo, pickle, cooked chicken, and fresh coriander leaves on a halved baguette.

Storage and Reheating

Store the components separately in the fridge. Reheat the chicken gently and assemble the Banh Mi fresh for the best experience.

Nutritional Information

This recipe offers a good balance of protein from the chicken, vitamins and minerals from the fresh vegetables, and carbohydrates from the baguette. The use of honey and sriracha mayo adds a moderate amount of sugars and fats, respectively.

FAQ about Lemongrass, Honey & Ginger Chicken Banh Mi

Can I substitute chicken thighs with another type of meat? Yes, chicken breasts or even tofu can be used for a leaner or vegetarian version, respectively.

How long can I store the pickled vegetables? The pickled vegetables can be refrigerated in an airtight container for up to a week.

Original recipe by Ben Lebus from MOB Kitchen, as featured in Foodies Magazine.

Enjoy the delightful fusion of flavors with this Lemongrass, Honey & Ginger Chicken Banh Mi, a testament to the simplicity and richness of Vietnamese cuisine, brought to you by Ben Lebus’ culinary expertise.