Char Siu Chicken Banh Mi
About this recipe
Char Siu Chicken Banh Mi is a delightful Vietnamese sandwich that combines marinated grilled chicken with crunchy pickled vegetables, fresh herbs, and a soft roll. This version, presented by Andrea Nguyen, emphasizes the quick pickling technique and the use of chicken thighs for a faster cooking time compared to traditional pork.
The key to this dish is the balance of flavors and textures, from the savory, slightly sweet chicken to the tangy pickles and fresh herbs. With a few pantry staples, you can create this iconic sandwich that captures the essence of Vietnamese cuisine.
Ingredient notes
- Use 1 lb of daikon radish, roughly the size of an average woman's forearm.
- For the pickles, daikon and carrots should be cut into sticks about 3-4 inches long and the width of a chopstick.
- Maggi seasoning sauce can be substituted with Bragg's Liquid aminos.
Tips from Munchies’s video
- Score and flatten the chicken thighs for even cooking and quicker grilling.
- Marinate the chicken for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for better flavor.
- Grill the chicken on a very hot grill or stovetop grill pan to achieve a charred, smoky flavor.
Good to know
- How long does it take to prepare the pickles?
- The pickles need to sit for about an hour after being brined.
- What is the best way to cook the chicken?
- The chicken can be grilled on an outdoor grill or a stovetop grill pan.
- How should I slice the chicken for the sandwich?
- Slice the chicken thinly across the grain for the best texture.
- Can I make the pickles ahead of time?
- Yes, the pickles can be stored in a jar in the fridge for later use.
No life story here — the video and the recipe are the whole point. All credit to Munchies: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the pickles by cutting the daikon radish and carrots into sticks about 3-4 inches long and the width of a chopstick.
- 2
In a bowl, combine the cut vegetables with sugar and salt, and massage them gently until they start to release water.
- 3
In a separate bowl, whisk together half a cup of sugar, one cup of water, and half a cup of distilled white vinegar until clear to make the brine.
- 4
Pour the brine over the vegetables in the bowl and let them sit for about an hour, or store in a jar in the fridge for later use.
- 5
Prepare the chicken thighs by scoring them lightly and flattening them for even cooking.
- 6
In a bowl, mix together minced garlic, Chinese five-spice, ketchup, hoisin sauce, soy sauce, honey, and sesame oil to create the marinade.
- 7
Add the chicken thighs to the marinade, ensuring they are well coated. Cover with plastic wrap and let sit at room temperature for 30 minutes or refrigerate for up to 24 hours.
- 8
Preheat a grill or stovetop grill pan until very hot. Brush with oil and place the marinated chicken on the grill.
- 9
Cook the chicken until it is charred and cooked through, then let it cool slightly before slicing it thinly across the grain.
- 10
While the chicken is cooling, preheat the oven to 325°F (163°C) and place the banh mi rolls on a baking sheet to warm up.
- 11
Slice the rolls open without cutting all the way through, and scoop out some of the inside to create space for the fillings.
- 12
Spread mayonnaise on both sides of the bread, then drizzle with Maggi seasoning sauce.
- 13
Layer the sliced chicken, pickled vegetables, cucumbers, jalapeños, and fresh herbs inside the rolls. Serve immediately.
Heads up — we had to guess a little:
- The quantity of sugar for the brine was inferred based on common pickling ratios.
Credit where it’s due: this recipe was transcribed from Munchies’s original video on YouTube. Follow them there — it’s their dish.
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