Char Siu Chicken Banh Mi
A Vietnamese-inspired sandwich featuring tender char siu chicken, tangy pickled vegetables, and fresh herbs on a baguette.
1h 45m4Servings
Nutrition
579kcal
45gProtein
54gCarbs
21gFat
Ingredients
VIET PICKLE
Daikon Radish
454 g
Carrot
171 g
Fine Sea Salt
1 tsp
Granulated Sugar
2 tsp
Granulated Sugar
½ cup
Distilled White Vinegar
preferably Heinz
1¼ cups
Water
1 cup
CHAR SIU CHICKEN
Boneless, Skinless Chicken Thighs
1.75 lb
Garlic Clove
1 clove
Chinese Five-Spice Powder
¼ tsp
Honey
preferably amber colored
2 tbsp
Hoisin Sauce
brimming
2 tbsp
Soy Sauce
1½ tbsp
Ketchup
1 tbsp
Toasted Sesame Oil
scant
2 tsp
BREAD
French Baguette or Bolillo Roll
small
1 piece
FAT
Mayonnaise
regular or flavored
1 tbsp
Salted European-Style Butter
1 tbsp
Avocado
thin slices
0.5 whole
SEASONING
Bragg Liquid Aminos
or Maggi seasoning sauce, soy sauce
1 tsp
Maggi Seasoning Sauce
or soy sauce
1 tsp
Soy Sauce
1 tsp
Fine Sea Salt
or freshly ground black pepper
1 pinch
Freshly Ground Black Pepper
1 pinch
SANDWICH
Medium-Hot Chile
such as jalapeño or fresno
3 slices
Cucumber
strips, rounds, or ovals, a scant ¼-inch thick
4 strips
Cilantro Sprigs, Mint Leaves, or Basil Leaves
coarsely chopped or hand-torn
2 tbsp
Equipment
Cast Iron Skillet
Instructions
1Make the Viet Pickle
1h 20m
1h 20mPrepare Vegetables
Peel and cut the daikon into sticks about 3 inches long and ¼-inch thick. Peel and cut the carrot into sticks a little skinnier than the daikon.
Salt and Knead
Put both vegetables in a bowl and toss with 1 tsp salt and 2 tsp sugar. Massage and knead for 3 minutes, or set aside for 20 minutes, until pliable.
Rinse and Drain
Rinse the vegetables with water, drain in a mesh strainer or colander, and press or shake to expel excess water.
Prepare Brine
In a medium bowl, stir together the remaining ½ cup sugar with the vinegar and 1 cup water until dissolved.
Jar and Pickle
Transfer the vegetables to a 4-cup jar. Pour enough of the brine into the jar to cover the vegetables. Let sit for 1 hour before using. Can be refrigerated for up to 1 month.
2Prepare the Char Siu Chicken
30m
30mPrepare Chicken Thighs
Pat the chicken thighs dry. Trim any large fat pads. Butterfly thick thighs by making a horizontal cut almost all the way through and folding open. Cut large pieces crosswise if needed.
Make Marinade
In a large bowl, stir together minced garlic, five-spice powder, honey, hoisin sauce, soy sauce, ketchup, and toasted sesame oil. Reserve 3 tablespoons for glazing.
Marinate Chicken
Add the chicken to the bowl with the marinade, coating well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking).
3Cook the Chicken
10m
10mPreheat Grill Pan
Lightly oil a cast-iron stove-top grill pan and set over medium-high heat.
Grill Chicken
Add the chicken and cook for 6 to 10 minutes, turning several times, until cooked through with clear juices.
Glaze and Rest
During the last 2 minutes of cooking, baste the chicken with the reserved marinade. Transfer to a platter and let rest for 5 to 10 minutes.
4Assemble the Sandwich
5m
5mPrepare Bread
If the bread is soft, moisten the crust with wet hands and crisp in a 350°F oven for about 7 minutes. Otherwise, bake at 325°F for 3-6 minutes. Let cool slightly.
Slice and Hollow Bread
Use a serrated bread knife to slit the bread open horizontally, maintaining a hinge if possible. Hollow out some of the inside to make room for filling.
Add Fat and Seasoning
Spread your chosen fat (mayonnaise, butter, or mashed avocado) on the cut sides of the bread. Season as desired.
Layer Fillings
Layer the char siu chicken on the bottom half of the bread. Top with pickled vegetables, chile slices, cucumber, and fresh herbs.
Serve
Close the sandwich and cut crosswise or serve whole.
Tips
For the best flavor, marinate the chicken overnight in the refrigerator.
Adjust the amount of chile slices to your preferred level of heat.
If you don't have a cast-iron grill pan, you can pan-fry or grill the chicken on a regular grill.