Five-Spice Chicken Banh Mi Sandwiches

Ingredients

Estimated total cost: €17.99 · €3.00/serving

• 3/4 cup organic cane sugarEst. price €0.45–€0.85
• 3/4 cup premium distilled white vinegarEst. price €0.35–€0.65
• 1/4 teaspoon of sea salt (rounded for a touch of perfection)Est. price €0.01–€0.03
• 3 cups of julienne-cut daikon, a delicate Japanese white radishEst. price €2.10–€3.90
• 3 cups of julienne-cut peeled rainbow carrotsEst. price €2.70–€4.50
• 1/4 cup of artisanal soy sauceEst. price €0.40–€0.80
• 6 cloves of fresh garlic, finely minced (crush for maximum flavor release)Est. price €0.30–€0.60
• 4 shallots, finely choppedEst. price €0.40–€0.80
• 2 tablespoons of umami-rich fish sauce (choose between nam pla or nuoc nam)Est. price €0.50–€1.00
• 2 tablespoons of luscious oyster sauceEst. price €0.40–€0.80

Steps

1. 1

   In a large bowl, whisk together the initial three ingredients until fully dissolved. Add the daikon and carrots to the mixture, tossing them until evenly coated. Allow the vegetables to marinate at room temperature for 2 hours. If preparing ahead, this can be done up to 5 days in advance; simply cover and refrigerate. Before use, ensure to drain the vegetables well.

2. 2

   In a 13x9x2-inch baking dish, combine the initial 8 ingredients. Place the chicken in the dish and ensure it is coated with the mixture by turning it around. Allow the chicken to marinate at room temperature for 1 hour, making sure to turn it occasionally.

3. 3

   Start by heating up the barbecue to a medium-high temperature, or alternatively, preheat the broiler. Brush the grill rack with oil to prevent sticking. Take the chicken out of the marinade, allowing some of it to remain on the surface of the chicken. Grill or broil the chicken until it is fully cooked, approximately 6 minutes on each side. Once done, transfer the chicken to a plate and loosely cover it with foil to retain its warmth.

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• Cultural note

  Banh Mi sandwiches originated from Vietnam and reflect the fusion of French and Vietnamese culinary traditions. The use of aromatic five-spice powder and umami-rich fish sauce in this recipe showcases the blend of flavors and ingredients commonly found in Vietnamese cuisine.

• Seasonal note

  Five-Spice Chicken Banh Mi Sandwiches are best enjoyed in the summer when fresh vegetables like daikon, carrots, and cucumbers are in season. The vibrant colors and flavors of the dish are perfect for warm weather gatherings.

• Health note

  This dish is a good source of protein, providing 30g per serving from chicken thighs. However, it is high in calories and fat, with 580 calories and 30g of fat per serving. The sandwich also contains a significant amount of sodium at 1200mg per serving, so it's important to consume in moderation.