Slow Cooker Shredded Chicken Banh Mi
What takes this Slow Cooker Shredded Chicken Banh Mi to the next level is the delicious sauce that the chicken is slow cooked in before shredding.
Once the chicken is perfectly cooked and nestled into a roll, it is topped with spicy carrot slaw, more sauce, shaved cucumber and cilantro.
I don’t typically order takeaway food very much at all. Why would I? I cook every day, either for recipe testing or cooking for video and photography.
When I’m craving Asian food, I make my own at home. Let me tell you, this Vietnamese banh mi recipe has it all going on. Huge umami from the sauce, spice and crunch from the slaw and a fresh cooking element from the cucumber and cilantro (haters, you can leave it out the cilantro).
I love a long, soft bun (round will work too). French baguette will also work.
The story on the carrot slaw: (pictured below Just like when I make my barbecue pulled chicken sandwich, I always top them with a fresh slaw. This simple slaw has shredded carrots, spring onion and jalapeño pickled in rice vinegar, honey, salt and water. So easy.
Make ahead banh mi: On occasion, I have made the chicken and shredded it the day before needing it. Keep it in the fridge, then assemble when needed.
When it comes to a tradition there are all sorts of options that make up the banh mi sandwich. Proteins from pork to sardines and pâté can be used, but always topped with some sort of pickle with carrot and sometimes daikon radish and always with cucumber and cilantro. What are your favorite toppings? Feel free to improvise.
If you’ve made this Slow Cooker Shredded Chicken Banh Mi or any other recipe, please leave a comment below. I love to hear from my readers.