Their "Ban Mi" sandwiches, which are popular in Vietnam, are made with French baguettes, pate, ham, pickled carrots and daikon. However, at Joju, the filling includes other options like pork belly or beef bolgogi.
"We figured with the already merged culture, we wanted to bring that to a different level so we wanted to keep adding to that," said Scott Wong.
Wong got his start in it, but headed to culinary school. He opened JoJu in Elmhurst with his wife, Joanna, and sister-in-law Julie. When you merge their names, you get JoJu. If you merge the flavors of Asia, you get their sandwiches.
There is a chicken option on the menu - the chicken is marinated with lemongrass, garlic, fish sauce and sugar. The chicken is then grilled and then it goes on the fresh baguette with all of those ingredients.
You can eat their sandwiches there, or take them to go. There are also spring rolls, fried chicken, and a variety of drinks, but it is the sandwiches that people come for.
Here's the recipe for JoJu's lemongrass grilled chicken marinade if you want to make it at home:
2 chicken thighs (deboned)
2 stalks of lemongrass (minced)
2 Tablespoon fish sauce
2 Tablespoon sugar
1 Tablespoon garlic (minced)
1/2 teaspoon kosher salt
1 1/2 Tablespoon water
1. Mix all marinade ingredients and pour over chicken thighs.
2. Marinade chicken for at least 3 hours or overnight for best results.
3. Grill chicken right before serving.
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