For the viet pickle peel and cut the daikon into sticks about 3 inches long and 1/4 inch thick (the width of an average chopstick). Peel and cut the carrot into sticks a touch skinnier than the daikon. Put both vegetables in a bowl and toss with the salt and 2 teaspoons sugar.

Massage and knead for 3 minutes, or put aside for 20 minutes, until you

Ll bend a bit of daikon therefore the tips touch without breaking. They will have lost a few quarters of their original volume. Rinse the vegetables with water, drain during a mesh strainer or colander, and press or shake to expel excess water. Transfer to a 4-cup jar.

In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and vegetable oil. Remove 3 tablespoons and put aside for glazing the chicken.

Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours.

In a medium bowl, stir together the remaining 1/2 cup sugar with the vinegar and 1 cup water until dissolved. Pour enough of the liquid into the jar to cover the vegetables, discarding any excess, and let sit for 1 hour. Use immediately, or refrigerate for up to 1 month.

Prepare the char siu chicken pat the chicken thighs with paper towels to get rid of excess moisture, then trim and discard any big fat pads. If the thighs are large or super uneven in thickness, butterfly all. Lay the thigh, smooth-side down, on your chopping board.

Wielding your knife horizontally, slash the large mound of flesh to make a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you simply just created.

The thigh should now be about 50% longer and comparatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces and set it aside.

Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for six to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices effuse. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. Transfer to a platter and let rest for 5 to 10 minutes before serving.

Make the sandwich if the bread is soft, rub the crust with wet hands to moisten then crisp in a 350°f oven for about 7 minutes. Otherwise, bake it at 325°f for 3 - 6 minutes. Let it cool a couple of minutes, then use a serrated knife to slit the bread open horizontally, maintaining a hinge, if possible. Hollow out some of the insides to make room for the filling. Spread your chosen fat on the 2 cut sides of bread, covering all the thanks to the sides.

If using avocado, lay down thin slices and mash them in order that they adhere to the bread. Season as you wish, layer the chicken on rock bottom half the bread, and top with the vegetables and pickles. Close and cut crosswise or keep whole to eat.