This delicious Bahn Mi recipe is a twist on the classic Vietnamese sandwich. I've used lettuce wraps instead of a baguette, but I've kept in all those lovely Vietnamese flavors - meat, pickled veggies and sauces, for the filling.
Head of cabbageboth purple or green work great, pulled apart to create wraps
Garnish: Fresh cilantrofresh green onion
Make pickled veggies by combining the vinegars, water, honey and sugar in a saucepan over med-high heat. Let it boil for about a minute then pour over the carrots, radishes, and cucumbers. Let marinate in the fridge for a few hours or overnight.
In your slow cooker combine all bahn mi chicken ingredients. Set on high for 3 hours or low for 5 hours.
Once chicken is done, shred the meat and mix with the sauce in the slow cooker.
When you’re ready to assemble, drain the pickled veggies.
Fill your cabbage leave with the banh mi chicken, pickled veggies, fresh cilantro, green onion, and sriracha.
Note: You can double this recipe and use an entire chicken. I love to do this during busy weeks and then I have these for lunch all week.