Five-Spice Chicken Banh Mi Sandwiches

The chicken gets intense flavor from a long marinade and a light char on the grill.

Marinate Time: Total Time: Yield:

2 hrs 2 hrs 45 mins 4 sandwiches

These chicken banh mi from the late Bay Area chef Charles Phan depart from tradition in a few delicious ways. Lemongrass is the customary seasoning for Vietnamese-style grilled pork or chicken, but Phan used fragrant Chinese five-spice powder instead. He also included red miso in the marinade — it's not a common ingredient in Vietnamese cooking, but it adds some extra savory flavor here. Beyond the chicken, though, these sandwiches stay classic, with meat layered onto a soft, fluffy roll with all the banh mi fixings.

Frequently Asked Questions

• What is the most common meat for banh mi?

  Pork is the iconic filling for these Vietnamese sandwiches, and you might see it in many forms: barbecued, shredded, minced, sausage, ham, pork belly, meatballs, or pâté. But especially in the U.S., there are usually many meat choices available. Grilled chicken, like we use in this recipe, is common, as are slabs of marinated tofu.

• What toppings typically go on banh mi?

  While slightly untraditional in some ways, these sandwiches do include a lot of the standard banh mi toppings: lightly pickled shreds of carrot, thin slices of cucumber and fresh chile, whole leafy sprigs of cilantro, and a generous slathering of mayonnaise. Daikon or another white radish is often included alongside the carrots, and it's also common to complement the mayo with a few dashes of seasoning sauce (such as Maggi seasoning), soy sauce, or sriracha.

Notes from the Food & Wine Test Kitchen

The traditional banh mi bread of choice is a Vietnamese-style baguette, which gets its characteristic airiness from the combination of wheat and rice flour. If you have a Vietnamese bakery or grocery in your area, you'll likely find such bread there; banh mi shops will sometimes also sell plain baguettes. Any soft but substantial sandwich bun will be a good approximation.

If you have fermented red bean curd, use it instead of the red miso for a funkier flavor. 

Make ahead

Refrigerate the grilled chicken for up to one day; bring it to room temperature before making the sandwiches.

Suggested pairing

Bright, ripe California Chardonnay.

Ingredients

• 1/2 cup Asian fish sauce

• 3 small shallots, minced

• 1/4 cup light soy sauce

• 2 tablespoons minced garlic

• 1 1/2 teaspoons red miso

• 1/2 teaspoon Chinese five-spice powder

• 1 Thai bird chile, minced

• 4 (5-ounce), skin-on, boneless chicken breasts

• 1/4 cup sugar

• 1/4 cup distilled white vinegar

• 1/4 teaspoon kosher salt

• 1 small carrot, julienned

• Canola oil, for greasing

• 4 (6-inch-long) soft sandwich rolls, split lengthwise

• 1/4 cup mayonnaise

• 1/2 English cucumber, thinly sliced lengthwise

• 12 cilantro sprigs

• 2 jalapeños, thinly sliced

Directions

1. In a large bowl, whisk the fish sauce, shallots, soy sauce, garlic, miso, five-spice powder, and chile. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.

2. Meanwhile, in a bowl, whisk the sugar with the vinegar and salt until dissolved. Stir in the carrot and let stand at room temperature until lightly pickled, about 30 minutes.

3. Light a grill and oil the grate, or preheat a grill pan. Remove the chicken from the marinade and grill over moderate heat, turning occasionally, until lightly charred and cooked through, 14 to 16 minutes. Transfer the chicken to a plate and let rest for 5 minutes.

4. Preheat the oven to 400°F. Using your fingers, scoop out some of the bread from the insides of the rolls. Toast the rolls in the oven for 6 minutes, until golden. Let cool slightly. Thinly slice the chicken. Divide 1 tablespoon of mayonnaise between the top and bottom of each roll and arrange the cucumber slices and chicken on the bottoms. Top with the cilantro sprigs, jalapeños, and pickled carrot. Close the sandwiches and serve.