Bánh Mì Gà Nướng (Lemongrass Chicken Banh Mi)
Crisp light rolls filled with lemongrass chicken, quick pickled carrot and mooli, cucumber, chilli and plenty of coriander.
Made with Nuoc cham (Vietnamese dipping sauce) and Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £2.80 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the lemongrass, garlic, oil, 2 tablespoons of your ready made nuoc cham (see the base recipe) and a pinch of black pepper. Leave to marinate in the fridge for 30 minutes.
30 min - 2
Divide your ready made bread dough (see the base recipe) into 4 pieces of 150 g and shape into thin rolls about 20 cm long. Prove for 30 minutes on a lined tray. Meanwhile, toss the carrot and mooli with the rice vinegar and a pinch of salt to quick pickle.
30 min - 3
Heat the oven to 230°C (210°C fan) with a roasting tin of boiling water on the bottom shelf. Slash each roll once and bake for 15 to 18 minutes until thin and crisp with a golden crust. Cool slightly.
16 min 40 s - 4
Heat a griddle or heavy frying pan until very hot and cook the chicken for 5 to 6 minutes on each side, until deeply browned and cooked through with no pink inside. Rest for 3 minutes then slice.
11 min - 5
Split the rolls, leaving one side joined. Fill with the chicken, pickled carrot and mooli, cucumber, coriander and chilli.
- 6
Drizzle a few teaspoons of your nuoc cham over each filling and serve right away, with the rest of the nuoc cham as a dip. Discard any marinade left from the raw chicken.
Tips
- Steam in the oven gives the crisp, thin crust a banh mi roll is known for. Do not skip the tin of boiling water.
- Bruise the lemongrass with the back of a knife before chopping to release more flavour.
- Spread a little mayonnaise or liver pate on the rolls for a more traditional banh mi, if you eat them.
Storing and freezing
Best eaten the day they are made, as the crust softens. Keep cooked chicken in the fridge for 2 days and reheat until steaming hot. The pickled vegetables keep for 3 days in the fridge.
Questions
Can I use chicken breast instead of thighs?
Yes, but slice it into thinner pieces and cook it for a little less time so it stays juicy. Thighs give more flavour and are much harder to overcook.
Is banh mi spicy?
It has a gentle kick from the fresh chilli. Leave the chilli out for a mild sandwich and add it at the table. The nuoc cham has chilli too, so check how hot your batch is.
Is banh mi dairy free?
Yes, as written, it is dairy free, egg free and nut free. The nuoc cham contains fish sauce, so it is not vegetarian. Swap tofu for the chicken and use vegan fish sauce for a vegetarian version.
More made with nuoc cham (vietnamese dipping sauce)
Vietnamese Tofu Summer Rolls with Satay Dipping Sauce
DFEFTom Xao Toi (Vietnamese Garlic Prawns with Nuoc Cham)
GFDFEFCold Pad Thai Noodle Salad with Chilli Prawns
GFDFEFBo Tai Chanh (Vietnamese Lime-Cured Beef Salad)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.