Chicken banh mi

Stir the mayonnaise, hoisin, sriracha, soy sauce, honey, five-spice, salt, black pepper and minced garlic together in a bowl.

Slice the chicken breasts in half for even cooking, add to the marinade and mix by hand until coated.

Cover and set aside 30 minutes.

Bring water and distilled white vinegar to a boil in a sauce pot over medium-low heat.

Julienne the carrots: cut into chunks, square them off, cut into sheets and then into matchsticks. Cut the radishes to the same shape.

Add salt and white sugar to the cut vegetables and massage by hand to start breaking them down and work the seasoning in.

Pour the boiled vinegar and water over and stir until the remaining sugar and salt dissolve.

Cover the dried bird's-eye chilies with hot water and leave 5 to 10 minutes to hydrate.

Slice the cucumbers finely and pick the cilantro.

Bash the hydrated chilies with a sprinkle of salt in a mortar about five minutes to a paste, add two whole garlic cloves and mash another couple of minutes.

Pour in honey and mix to a paste.

Set a cast iron over medium heat and cook the chicken three to four minutes a side to develop char from the marinade, to 160F internal.

Rest the chicken on a cutting board about five minutes, then slice across the grain.

Spritz the baguette with water and put it under the broiler a couple of minutes to crisp.

Slice the bread in half keeping the hinge, scoop out some of the crumb, slather mayo on both sides and spread on the honey chili garlic paste; add a few drops of fish sauce.

Fill with the chicken, the pickled radish and carrot, then cucumber and cilantro, and cut on a diagonal.