Chicken Banh Mi Recipe (with Video)

Lemongrass-Herb Mayo
1. Give the scallion, jalapeño, garlic, lemongrass, and herbs a rough chop.
2. Add to a blender with neutral oil and blend until fully broken down.
3. Add the mixture to a saucepan and cook over medium to infuse, about 45 minutes.
4. Let cool until room temperature then strain.
5. Mayo Method 1–Whisk/Blender/Food Processor: In a mixing bowl/blender/food processor add egg, lemon juice, miso paste, and fish sauce.
6. Whisk/blend to incorporate.
7. Begin dropping the infused oil one drop at a time while continuously whisking/blending.
8. Once the mixture starts to emulsify and thicken, you can begin adding the oil in a constant stream.
9. Mayo Method 2–Immersion Blender: In a container add egg, the infused oil, lemon juice, miso paste, and fish sauce.
10. Cup the immersion blender over the egg.
11. Begin blending, keeping the blender in the same spot.
12. Once an emulsion starts to form, you can start moving it around until everything is incorporated.
Pickled Daikon Radish & Carrot
1. Slice a daikon radish diagonally into evenly thick 4-inch disks.
2. Stack the disks on top of each other then make one more cut downwards to get evenly sized batons.
3. Do the same for the carrots.
4. In a pot, mix vinegar of choice, water, sugar, and salt.
5. Heat over medium until simmering and homogenous.
6. Pour over daikon radish and carrots.
7. Let sit until room temperature.
Chicken Thighs
1. 5 chicken thigh boneless.
2. 2 tbsp vegan oyster sauce.
3. 2 tbsp dark soy sauce.
4. 4 tbsp honey.
5. 2 tsp white pepper.
6. 1 lime, juiced.
7. 2 tbsp sambal oelek (sub: sriracha).
Build the Sandwich
1. Toast bread as desired.
2. Spread a generous amount of the lemongrass-herb mayo on both halves of bread.
3. Add some cilantro and basil at the bottom, followed by the chicken thighs.
4. Place pickled radish and carrots, and sliced fresno chiles on top.