Five-Spice Chicken Banh Mi Sandwiches Recipe

Name: Five-Spice Chicken Banh Mi Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Four 6-inch-long soft sandwich rolls, split lengthwise; 1/4 cup mayonnaise; 1/2 English cucumber, thinly sliced lengthwise; 12 cilantro sprigs; 2 jalapenos, thinly sliced

Servings: persons

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
Four 6-inch-long soft sandwich rolls, split lengthwise
1/4 cup mayonnaise
1/2 English cucumber, thinly sliced lengthwise
12 cilantro sprigs
2 jalapenos, thinly sliced

1
In a large bowl, whisk the fish sauce, shallots, soy sauce, garlic, miso, five-spice powder and chile.
2
Add the chicken and turn to coat.
3
Cover with plastic wrap and refrigerate for 2 to 4 hours.
4
Meanwhile, in a bowl, whisk the sugar with the vinegar and salt until dissolved.
5
Stir in the carrot and let stand at room temperature until lightly pickled, about 30 minutes.
6
Light a grill and oil the grate, or preheat a grill pan.
7
Remove the chicken from the marinade and grill over moderate heat, turning occasionally, until lightly charred and cooked through, 14 to 16 minutes.
8
Transfer the chicken to a plate and let rest for 5 minutes.
9
Preheat the oven to 400.
10
Using your fingers, scoop out some of the bread from the insides of the rolls.
11
Toast the rolls in the oven for 6 minutes, until golden.
12
Let cool slightly.
13
Thinly slice the chicken.
14
Divide 1 tablespoon of mayonnaise between the top and bottom of each roll and arrange the cucumber slices and chicken on the bottoms.
15
Top with the cilantro sprigs, jalapenos and pickled carrot.
16
Close the sandwiches and serve.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup Asian fish sauce, 3 small shallots, minced, 1/4 cup light soy sauce, 2 tablespoons minced garlic, and more.

Yes, Five-Spice Chicken Banh Mi Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five-Spice Chicken Banh Mi Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions