Gluten Free Vietnamese Banh Mi

Someone holding a Vietnamese Banh Mi, a lemongrass chicken sandwich wrapped in wax paper and cut in half showing the carrot, cucumber and cilantro filling.

This popular baguette sandwich is hard to find for gluten free eaters. So we just have to make it and I say it's worth the effort! Plan ahead and make it with leftover lemongrass chicken or beef satay.

Course Main Course

Cuisine Vietnamese

Keyword gluten free banh mi, Vietnamese banh mi, Vietnamese Lemongrass Chicken Sandwich, Vietnamese Sub gluten free

Servings subs

Calories 393kcal

Author Cinde Little

Ingredients

THE SANDWICH

6 gluten free hot dog buns , sub buns or baguette
3 cups cooked, sliced or cubed chicken lemongrass chicken recipe below
6 tablespoon mayonnaise or Miracle Whip
2 tablespoon Sriracha hot sauce
1½ cups long pieces of julienned cucumber
1½ cups julienned carrot
12 long pieces of cilantro on the stem

OPTIONAL

1 jalapeno
¼ cup thinly sliced onion

LEMONGRASS CHICKEN

8 boneless, skinless chicken thighs
6 tablespoon lemon juice
4 tablespoon fish sauce
2 tablespoon gluten free soy sauce
3 tablespoon sugar
1 teaspoon chile sauce (I like Sambal oelek)
½ teaspoon black pepper
3 cloves garlic, minced
3 tablespoon chopped ginger
2 tablespoon frozen, chopped lemongrass (or 2 fresh stalks trimmed and finely chopped)

Instructions

Marinate LEMONGRASS CHICKEN

Combine marinade ingredients and pour over chicken. Marinate at least 30 minutes or overnight. Grill until cooked through, 4-6 minutes per side depending on the thickness.
Cube or cut to fit the buns. Serve warm or at room temperature.

Make Sriracha Mayo

Combine mayonnaise and Sriracha. Set aside.

ASSEMBLY

Lightly toast buns. Spread one side with butter and the other with the Sriracha-mayo.
Add lemongrass chicken, cucumber, carrot and cilantro. Top with onion and jalapeno if using. Serve warm.

Notes

I always plan to make these subs with leftover Lemongrass Chicken.

Nutrition