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Banh Mi Ga Nuong Recipe

Name: Asian Capitol Restaurant & Bars Banh Mi Ga Nuong Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp low-sodium soy sauce; 1 tbsp fish sauce (nuoc mam); 1 tbsp hoisin sauce; 1 tsp sugar; 1 tsp honey; 3 cloves garlic (minced); 1 each shallot (finely minced); 1 tbsp vegetable oil; 1 tsp freshly ground black pepper; 1 stalk optional: lemongrass (finely minced); 1 cup daikon radish (peeled, julienned); 1 cup carrot (peeled, julienned); 1 cup rice vinegar; 1 cup water; 3 tbsp sugar; 1 tsp salt; 1 cup fresh cilantro leaves; 1 each cucumber (thinly sliced lengthwise); 1 each jalapeño or bird's eye chili (thinly sliced); 3 tbsp mayonnaise; 1 tsp sriracha (or to taste); 2 tbsp optional: pâté (chicken or pork); 4 each French baguette or bánh mì rolls; 2 tsp butter (optional, for toasting)

Inspired by Asian Capitol Restaurant & Bar

Time1h

Serves4

Make Banh Mi Ga Nuong Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

2 tbsp low-sodium soy sauce

1 tbsp fish sauce (nuoc mam)

1 tbsp hoisin sauce

1 tsp sugar

1 tsp Honey

3 cloves Garlic (minced)

1 each shallot (finely minced)

1 tbsp Tuscany sunflower oil

1 tsp freshly ground black pepper

1 stalk optional: lemongrass (finely minced)

Pickled Vegetables (Do Chua)

1 cup daikon radish (peeled, julienned)

1 cup carrot (peeled, julienned)

1 cup Rice vinegar

1 cup water

3 tbsp sugar

1 tsp Celtic sea salt

Herbs and Fresh Vegetables

1 cup Fresh cilantro leaves

1 each cucumber (thinly sliced lengthwise)

1 each jalapeño or bird's eye chili (thinly sliced)

Sauces and Spread

3 tbsp Mayonnaise

1 tsp sriracha (or to taste)

2 tbsp optional: pâté (chicken or pork)

Bread and Finish

4 each French baguette or bánh mì rolls

2 tsp butter (optional, for toasting)

Method

Marinated Chicken

Prepare and Marinate

Trim excess fat from the chicken thighs and pat dry with paper towels. Place chicken in a medium bowl or zip-top bag.

In a small bowl combine soy sauce, fish sauce, hoisin, sugar, honey, minced garlic, minced shallot, vegetable oil, black pepper and minced lemongrass (if using). Whisk until sugar mostly dissolves.

Pour the marinade over the chicken, massaging so all pieces are coated. Refrigerate and marinate for at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.

About 30 minutes before cooking, remove chicken from the fridge to come closer to room temperature (this helps even cooking).

Grill or Pan-Cook

Preheat a grill to medium-high (about 400°F/200°C) or heat a heavy skillet/grill pan over medium-high heat and lightly oil the surface. Remove excess marinade from the chicken and place on the grill or pan. Cook 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and exterior is nicely caramelized. Avoid overcrowding; cook in batches if needed.

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice thinly or into bite-sized strips for sandwich assembly.

Pickled Vegetables (Do Chua)

Quick Pickle

In a heatproof measuring cup or small saucepan combine rice vinegar, water, sugar, and salt. Warm gently and stir until sugar and salt dissolve. Remove from heat and let cool slightly.

Place the julienned daikon and carrot in a bowl or jar. Pour the warm pickling liquid over the vegetables, pressing down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour). These will keep well refrigerated for up to 2 weeks.

Sauces and Spread

Mix mayonnaise and sriracha in a small bowl to make spicy mayo. Taste and adjust heat by adding more sriracha if desired. If using pâté, soften it to spreadable consistency.

Bread and Assembly

Prepare the Baguette

Preheat oven to 350°F (175°C) or use a toaster/press. Split each baguette lengthwise, leaving a hinge if desired. Lightly butter the cut sides if using, then toast in the oven or on a grill pan until golden and slightly crisp, about 3–5 minutes.

Spread about 3/4 tablespoon (approx. 1.5 teaspoons) of pâté on the bottom half of each toasted baguette if using. Then spread roughly 3/4 tablespoon of spicy mayo on top of or instead of pâté (adjust amounts to taste).

Layer sliced grilled chicken evenly into each baguette. Top with a generous handful of pickled carrots and daikon, several slices of cucumber, fresh cilantro sprigs, and thin slices of jalapeño or bird's eye chili according to heat preference.

Close the sandwich, press gently, slice in half and serve immediately.