Red Frisée Lemongrass Chicken Bánh Mì
Lemongrass chicken, quick-pickled carrot and Aeroveg Red Frisée in a crackly baguette — a bánh mì with real bite, done in 30 minutes.
A good bánh mì lives and dies by its contrast — rich meat, sharp pickle, and something crisp to pull it all together. That last job belongs to Aeroveg Red Frisée. Its frilly, faintly bitter leaves stand up to the lemongrass chicken the way plain lettuce never could, and the burgundy-tipped fronds look stunning spilling out of the baguette.
Method
- Start the pickle. Toss the carrot and cucumber with rice vinegar, sugar and salt in a bowl. Set aside — 20 minutes is all it needs.
- Marinate the chicken. Mix lemongrass, fish sauce and brown sugar, then coat the chicken thighs. Rest for 10 minutes while you prep everything else.
- Cook the chicken. Pan-fry over medium-high heat for 4–5 minutes per side until caramelised and cooked through. Rest for 3 minutes, then slice.
- Toast the bread. Warm the baguettes in a dry pan or oven until the crust crackles.
- Build the base. Spread mayonnaise generously on both cut sides of each baguette.
- Layer it up. Tuck in the sliced chicken, drained pickles, chilli and coriander.
- Finish with frisée. Pile in the Aeroveg Red Frisée last so it stays crisp, and press the baguette gently closed.
Aeroveg Red Frisée is at its best raw and dry — pat the leaves gently before they go in, and add them right before serving so their bitter crunch cuts cleanly through the rich chicken and mayo.