Best 2 Galangal Chicken Bánh Mì Recipes

Tantalize your taste buds with the exotic flavors of Vietnamese cuisine through two delectable chicken dishes: Gà Chiên Bằm Mắm (Galangal Chicken) and Gà Kho Gừng (Chicken Braised in Ginger). These recipes offer a unique blend of sweet, savory, and tangy flavors, sure to leave you craving more. The Galangal Chicken features tender chicken pieces marinated in a flavorful mixture of galangal, lemongrass, and fish sauce, then fried until golden brown. On the other hand, the Chicken Braised in Ginger showcases succulent chicken simmered in a rich broth infused with ginger, soy sauce, and caramelized sugar. Both dishes are served with a side of steamed rice, creating a complete and satisfying meal. Embark on a culinary journey and savor the authentic taste of Vietnam with these two exceptional chicken recipes.

Here are our top 2 tried and tested recipes!

LEMONGRASS CHICKEN BANH MI

Lemongrass Chicken Banh Mi image

This homemade Lemongrass Chicken Banh Mi recipe will rival any sandwich you've had at a Vietnamese restaurant, and it's easy to make!

Provided by Sarah

Categories Main Course

Time 1h30m

Number Of Ingredients 22

Ingredients

2 carrots ((julienned))
1 cup daikon radish ((julienned))
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
4 tablespoons vegetable oil ((divided))
2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 teaspoon red pepper flakes
2 teaspoons sugar
2 shallots ((peeled))
3 cloves garlic
2 stalks fresh lemongrass ((cut into pieces))
2 teaspoons lime zest
6 boneless, skinless chicken thighs ((about 1 1/2 pounds, or 675 grams))
1/4 cup mayonnaise
2 teaspoons Sriracha
1 tablespoon lime juice
1 baguette ((cut into 4 equal pieces, each cut in half))
1 jalapeño ((de-seeded and thinly sliced))
1 cup cilantro

Steps:

Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!

Nutrition Facts : Calories 695 kcal, Carbohydrate 52 g, Protein 40 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 167 mg, Sodium 1166 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Vietnamese Chicken Sandwich (Bánh Mì) image

A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!

Provided by Marzia

Categories Chicken

Time 1h15m

Number Of Ingredients 13

Ingredients

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

Steps:

PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

Tips and Tricks for the Ultimate Galangal Chicken (Gà Xào Riềng):

1. Choosing the Right Galangal: - Select plump, firm galangal roots with a light yellow-brown skin. Avoid any roots that are dry, wrinkled, or have blemishes. - Fresh galangal should have a fragrant, citrusy aroma. If it smells musty or earthy, it's likely old or spoiled. 2. Cutting and Preparing Galangal: - Use a sharp knife to slice the galangal into thin strips or rounds. - For a more intense flavor, crush or pound the galangal before adding it to the dish. - You can also finely chop the galangal and mix it with other ingredients to create a flavorful paste. 3. Marinating the Chicken: - Marinating the chicken in a mixture of galangal, garlic, soy sauce, and fish sauce enhances its flavor and tenderizes the meat. - Allow the chicken to marinate for at least 30 minutes, or up to overnight for deeper flavor penetration. 4. Cooking Techniques: - Pan-frying or stir-frying the chicken with the galangal and other ingredients is a quick and easy way to prepare the dish. - Braising or stewing the chicken in a flavorful broth allows the flavors to meld and creates a more tender texture. - Grilling or roasting the chicken with galangal adds a smoky, charred flavor to the dish. 5. Balancing Flavors: - Use a combination of salty, sour, sweet, and spicy flavors to create a harmonious balance. - Soy sauce, fish sauce, and lime juice add saltiness and sourness, while sugar or honey provide sweetness. - Chili peppers or peppercorns add a touch of heat. 6. Serving Suggestions: - Serve Galangal Chicken with steamed rice, jasmine rice, or sticky rice for a classic pairing. - Accompany the dish with fresh vegetables, such as cucumber, tomatoes, or lettuce, for a refreshing contrast. - Garnish with cilantro, green onions, or fried shallots for an extra layer of flavor and texture.

Conclusion:

Galangal Chicken (Gà Xào Riềng) is a versatile and flavorful dish that showcases the unique taste of galangal. With its zesty, citrusy aroma and slightly spicy flavor, galangal adds a distinctive touch to this classic Vietnamese dish. Whether you prefer to pan-fry, stir-fry, braise, or grill the chicken, Galangal Chicken is sure to be a hit at your next meal. Experiment with different cooking techniques and flavor combinations to create your own unique version of this delicious Southeast Asian dish.