Bahn Mi Chicken Sandwiches (Slow Cooker)

photo from here

This is another one that is super easy to double and freeze.  I have no idea where this recipe originally came from, but it's a good one. If doubling, be sure not to buy second set of rolls, cilantro and slaw mix until the week of. 

VIETNAMESE CHICKEN SANDWICHES

--4-6 chicken thighs (my thighs had skin and bones)
--1 1/2 Tbl soy sauce + 1 tbsp soy sauce
--1 1/2 Tbl fish sauce (if you don't have fish sauce, you can use worstershire sauce)
--1 1/2 tsp white sugar +2 tsp sugar
--1/2 tsp black pepper
--4 cloves chopped garlic
-- 3-4 tbsp rice wine vinegar or apple cider vinegar
--baguette or hero rolls
--cilantro for garnish
--1-2 cups red cabbage /brocolli slaw mix
-- mayo

Directions:


1. Combine 1 1/2 tbs soy, fish sauce, 1 1/2 tsp white sugar, garlic, pepper in a ziploc or bowl and add chicken. My chicken was frozen solid and I worried that the flavor wouldn't sink in as nicely as it would if I had marinated it for a while--it was fine.

2. Cover and cook on low for about 6 hours, or on high for 3-4. The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen. 

3. Mix slaw vegetables with 1 tbsp soy sauce, 2 tsp sugar, and rice wine vinegar in a bowl. Cover and refrigerate anywhere from 15 minutes to overnight.

4. nce chicken is done, remove and shred chicken and set aside, reserving a few tablespoons of the juice.  You can also mix in a little of the juice from the slow cooker.   Assemble sandwiches on lightly toasted bread, spreading mayo on bread and adding the chicken, slaw and cilantro to taste.


Ps - you can also do this with pork or beef.