Grilled Chicken and Shallot Banh Mi (13)

Grilled Chicken and Shallot Banh Mi

by Northern Life

Zesty marinated and grilled chicken and shallots come together with an array of delicious fillings to make the ultimate sandwich – banh mi

Serves 4 Prep time: 20 mins (plus 1-4 hours for marinating) Cook time: 10-15 mins


For the pickles:

  • 2 medium carrots, peeled and julienned
  • 100g radish, thinly sliced
  • 1 tbsp sugar
  • ½ tsp salt
  • 3 tbsp rice wine vinegar

For the chicken:

  • 4 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • ½ tsp chilli flakes
  • 2 tsp sugar
  • 3 cloves of garlic, peeled
  • 2 stalks fresh lemongrass, trimmed
  • 2 teaspoons of lime zest
  • 700g boneless, skinless chicken thighs
  • 4 echalion shallots, peeled and quartered

To assemble:

  • 1 large or 2 small French baguettes
  • 4 tbsp pork liver pate
  • 4 tbsp mayonnaise
  • 4 tsp hot sauce
  • 4 tsp soy sauce
  • Fresh coriander
  • ½ a cucumber


  1. Start by preparing the carrot and radish. Add the julienned carrots and sliced radish to
    a large bowl and toss in the sugar, salt, and vinegar. Set aside for 1 hour, stirring
  2. Next prepare the marinade for the chicken and shallots. In the bowl of a food
    processor, add 2 tablespoons of the oil, the fish sauce, oyster sauce, chilli flakes,
    sugar, garlic, lemongrass, and lime zest. Process until smooth.
  3. Add to a bowl, along with the chicken and echalion shallots, and toss to coat in the marinade.
  4. Cover, transfer to the fridge, and marinate for 1-4 hours.

Why not try our Mini Pasties with Tracklements Tomato and Chilli Chutney?

Credit: UK shallots