Do you order a banh mi every time you go to your local? Or are you looking for easy (and portable) sandwich recipes to make in the warmer weather? If so, then it’s time to level up your sandwich game and learn how to make them at home, you’ll be shocked at how easy they are.

This lemongrass chicken bahn mi is inspired by one of the banh mi’s sold at my local (with my twist on it), plus I’m such a fan of lemongrass anything. If you are too, check out this coconut lemongrass chicken with kaffir lime rice for some easy dinner inspo.

This recipe is a twist on a traditional Vietnamese banh mi. We’re skipping the pâté and the pickled daikon, and going heavy on the kewpie and sriracha. These flavours are crowd pleasing and you’ll likely have them in your fridge right now.

Why this recipe is awesome

It’s so easy, and really yum. The chicken is perfectly juicy (read on for a deep dive on this cooking method). Also, you can meal prep it!

How to make perfectly juicy seared chicken

Sometimes searing chicken breast is hard to get right, we’re all afraid of undercooking it, so instead we overcompensate and cook it within an inch of its life… Till now. This seared chicken method is SO easy and makes the most juicy tender chicken, it’s actually bonkers.

You can use this seared chicken breast method for all kinds of recipes too, like tacos, chicken salads, you name it. I have to credit @smalltowninflencer for this method. I did not invent it, but I’m very happy to have stumbled upon it and am loving adapting it for different dishes. Here’s what you need to know.

• We’re doing a hybrid sear-steam technique that helps lock in moisture in the chicken.
• When cooking your chicken, it’s important to note the cook time will need to vary if your chicken breast is larger/smaller than an average chicken breast size (170 to 227 grams / 6 to 8 ounces ). A rough guide is 2-3 minutes of additional steam time (over the set 15 minutes) for every additional 30–40g.
• E.g. for a chicken breast weight of 250g, your searing time would be around 17 minutes (total cook time 27 minutes).
• Don't lift the lid during the steaming time—it will lower the ambient temperature.
• Always rest chicken 3–5 minutes after the final steam to let juices settle.
• Having a meat thermometer on hand to confirm doneness is helpful. You want the chicken to be 74°C / 165°F. In the thickest part of the chicken.

How to meal prep lemongrass chicken banh mi.

• Make the pickled carrot and cucumber, and store in an air tight container in the fridge. When adding it to the bread, using some paper/kitchen towel, give the portion a gentle squeeze to remove any excess liquid.
• Once your chicken has cooked and cooled, add your sriracha and Japanese mayo to the chicken and stir through to make a consistent mixture. It won’t look as stylish but this is the best way to take your banh mi to work, keeping it easy to eat and still getting all the yummy flavours.
• Have your herbs in the fridge to keep fresh, I just pick them off the bunch when I’m making the sandwich.
• I still recommend assembling your sandwich on the day you’ll eat it, but all your ingredients are prepped so it's a very quick task. Just layer in your pickled vege and chicken into the bread, top with herbs and chilli (if desired) and then wrap in cling film. Keep in the fridge until ready to eat.

Love a good sandwich? Try these

• This smoked salmon on rye is an open sandwich with classic flavours. Perfect for a lunch/brunch situation.
• My posh mushrooms and bacon on toast is a must for any time of day.
• Unreal sardines on toast, for any sard lovers, this is an excellent dish that’s super quick to put together.
• This fig, haloumi, ricotta and thyme on sourdough has the blend of savory and sweet just right, if you love Mediterranean flavours, this is a must make.