2 anchovy fillets 1 clove garlic, minced 2 tsp dijon mustard 1 egg yolk 1 lemon, juiced 1/2 cup neutral oil 1 tsp CHIN-SU Pho Quoc fish sauce 1 tbsp Hot Sauce 2 tbsp parmesan, grated 1/2 tsp black pepper
Croutons
1 banh mi, diced 2 tbsp olive oil Salt
To Assemble
2 cups romaine lettuce, roughly chopped 1/4 cup Thai basil leaves 1/4 cup Vietnamese coriander leaves 1/4 cup perilla leaves 1/4 cup mint 4 tortilla wraps
Steps
Lemongrass Chicken
In a bowl, combine the fish sauce, garlic, lemongrass, shallot, lime juice, sugar, black pepper, and neutral oil. Add the chicken thighs. Leave to marinate for at least 30 minutes, but ideally overnight. Cook however you like (air fryer at 350 F for about 5 minutes a side, or sear in a pan over medium heat for 3-4 minutes a side).
Vietnamese Caesar Dressing
In a tall container, add the anchovy fillets, garlic, dijon, egg yolk, lemon juice, and neutral oil. Using an immersion blender, blend on high speed while slowly pulling up to emulsify the oil. Add the fish sauce, hot sauce, parmesan, and black pepper. Adjust seasoning if necessary.
Croutons
Dice the banh mi into small croutons and coat with olive oil and salt. Toast in a pan over medium heat until browned all over, about 5 minutes.
To Assemble
Cut the chicken into strips. In a large bowl, combine the chicken, romaine, thai basil, coriander, perilla, and mint. Add in several large spoonfuls of the dressing until you reach your desired level of dressing. Toss then divide the mix into 4 tortillas. Roll and enjoy!
7 Comments
It's so late rn I'm so hungry 😭😭😭 looks so good 😊
Keep it up you will be so big
RECIPE
Printable version on pattyplates.com
Recipe
Serves 4
Lemongrass Chicken
1 lb boneless skinless chicken thighs
3 tbsp fish sauce
4 cloves garlic, minced
1 stalks lemongrass, bottom half only, minced
1/2 shallot, minced
1 lime, juiced
2 tbsp palm sugar
1/2 tsp black pepper
1 tbsp neutral oil
Vietnamese Caesar Dressing
2 anchovy fillets
1 clove garlic, minced
2 tsp dijon mustard
1 egg yolk
1 lemon, juiced
1/2 cup neutral oil
1 tsp CHIN-SU Pho Quoc fish sauce
1 tbsp Hot Sauce
2 tbsp parmesan, grated
1/2 tsp black pepper
Croutons
1 banh mi, diced
2 tbsp olive oil
Salt
To Assemble
2 cups romaine lettuce, roughly chopped
1/4 cup Thai basil leaves
1/4 cup Vietnamese coriander leaves
1/4 cup perilla leaves
1/4 cup mint
4 tortilla wraps
Steps
Lemongrass Chicken
In a bowl, combine the fish sauce, garlic, lemongrass, shallot, lime juice, sugar, black pepper, and neutral oil.
Add the chicken thighs. Leave to marinate for at least 30 minutes, but ideally overnight.
Cook however you like (air fryer at 350 F for about 5 minutes a side, or sear in a pan over medium heat for 3-4 minutes a side).
Vietnamese Caesar Dressing
In a tall container, add the anchovy fillets, garlic, dijon, egg yolk, lemon juice, and neutral oil.
Using an immersion blender, blend on high speed while slowly pulling up to emulsify the oil.
Add the fish sauce, hot sauce, parmesan, and black pepper. Adjust seasoning if necessary.
Croutons
Dice the banh mi into small croutons and coat with olive oil and salt.
Toast in a pan over medium heat until browned all over, about 5 minutes.
To Assemble
Cut the chicken into strips.
In a large bowl, combine the chicken, romaine, thai basil, coriander, perilla, and mint.
Add in several large spoonfuls of the dressing until you reach your desired level of dressing.
Toss then divide the mix into 4 tortillas. Roll and enjoy!
I have been trying to make every other food into banh mi. Thank you 😂
as another vietnmise.. what the hell is that. how is that Vietnamese. also Vietnamese food sucks compared to Australia.
Vietnam is so goated
Your Crazy idea to make it even better works for me 😅thank you ❤