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Prep Time15 Mins
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Cook Time15 Mins
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Serving4
These Vietnamese Lemongrass Chicken Banh Mi Bowls bring bold Vietnamese flavours into a fresh, modern bowl.
Caramelized lemongrass chicken sits over jasmine rice with crisp cucumber, pickled carrots and fresh herbs, finished with lime for a bowl that is bright, satisfying and easy to love.
Why You’ll Love This Recipe
- Bold Vietnamese flavours in a fresh, modern bowl
- Caramelized lemongrass chicken with crisp vegetables
- Fresh herbs, pickled carrots and bright lime
- Easy to build and perfect for lunch or dinner
Instructions
- Marinate the chicken with the lemongrass paste, garlic, soy sauce, fish sauce, and honey.
- Cook or grill the chicken until caramelized and cooked through.
- Slice the cucumber and prepare the pickled carrots and fresh herbs.
- Fill bowls with the cooked jasmine rice, then add the chicken and fresh toppings.
- Finish with lime juice and serve immediately.
Tips & Variations
- Marinate the chicken for at least 30 minutes if you have time, for deeper lemongrass flavour.
- Cook the chicken in a hot pan so the honey in the marinade caramelizes without burning.
- Prepare the cucumber, pickled carrots and herbs while the chicken cooks so the bowls come together quickly.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
Directions
Marinate the chicken with the lemongrass paste, garlic, soy sauce, fish sauce, and honey.
Cook or grill the chicken until caramelized and cooked through.
Slice the cucumber and prepare the pickled carrots and fresh herbs.
Fill bowls with the cooked jasmine rice, then add the chicken and fresh toppings.
Finish with lime juice and serve immediately.
Conclusion
Serve immediately while the chicken is warm and the vegetables are crisp, with extra lime on the side. Store leftover chicken and rice separately in the fridge for up to 3 days and assemble fresh bowls when serving again.
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