Bánh mì gà Nướng

Bánh mì gà nướng (Vietnamese grilled lemongrass chicken baguette)

A Saigon-style grilled chicken baguette with lemongrass-marinated thighs, pickled carrot and daikon, cucumber, coriander and chilli. The marinade leans sweet-savory; the key is a hot grill so the palm sugar caramelises before the chicken dries out.

Prep

40 min

Cook

15 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) boneless, skinless chicken thighs, trimmed of excess fat
• •2 stalks lemongrass, tender inner bulbs only, finely minced
• •4 cloves garlic, finely chopped
• •1 medium shallot, finely chopped
• •1 tsp ground turmeric
• •0.5 tsp five-spice powder
• •3 tbsp fish sauce
• •2 tbsp palm sugar, finely chopped; soft brown sugar works
• •1 tbsp vegetable oil, plus more for grilling
• •1 tsp ground white pepper
• •4 small bánh mì baguettes, Vietnamese-style, light and crackling; a thin crusty French baguette is the closest home substitute
• •200 g (7 oz) pickled carrot and daikon (đồ chua), drained; see step note
• •1 small Lebanese cucumber, cut into 5 cm / 2 in spears
• •1 small bunch coriander, sprigs with stems
• •1 fresh red chilli, thinly sliced, optional
• •4 tbsp mayonnaise, Vietnamese mayo if possible
• •1 tsp Maggi seasoning, optional, brushed inside the baguette
• •1 tsp salt, for the pickle brine, if making

Steps

1. 1 Make the đồ chua if not already prepared: toss 1 medium carrot and 100 g / 3½ oz daikon, both julienned, with 1 tsp salt, then rinse. Pack into a jar and cover with a hot brine of 60 ml rice vinegar, 60 g sugar and 120 ml water. Cool, then chill at least 30 minutes; it keeps a week in the fridge.
2. 2 Pound or mince the lemongrass, garlic and shallot to a coarse paste. Combine in a bowl with turmeric, five-spice, fish sauce, palm sugar, oil and white pepper. Stir until the sugar mostly dissolves.
3. 3 Slice each chicken thigh into 2 or 3 long strips so they grill quickly and evenly. Add to the marinade, toss to coat, and rest 20 to 30 minutes at room temperature, or up to 12 hours refrigerated.
4. 4 Heat a charcoal grill or a cast-iron grill pan on high until very hot. If using bamboo skewers, soak them in water for 20 minutes first to prevent burning. Thread the chicken onto skewers in loose waves.
5. 5 Brush the grill grates with oil. Grill the chicken 3 to 4 minutes per side, turning often, until the edges char, the sugar caramelises and the juices run clear.
6. 6 Doneness cue: the thickest part of the thigh should feel firm (not soft or squishy) when pressed, register 74°C / 165°F on an instant-read thermometer, and show no pink when sliced at the centre. Rest the chicken 5 minutes off the heat so the juices redistribute.
7. 7 Lightly warm the baguettes on the grill for 20 to 30 seconds, turning, just to crisp the crust. Split lengthwise, leaving a hinge.
8. 8 Brush the inside of each baguette with a thin layer of mayonnaise and, if using, a few drops of Maggi seasoning.
9. 9 Slice the rested chicken across the grain into 1 cm / ½ in pieces. Layer into the baguette with a generous pinch of drained pickled carrot and daikon, cucumber spears, a small handful of coriander sprigs and sliced red chilli to taste.
10. 10 Press the sandwich closed briefly so the crust cracks and the fillings compress, then serve immediately while the bread is still crackling and the chicken is hot.