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.

Mu Shu Pork or Beef (Slow Cooker)

photo from here

This is another good "make one now, make one for later" dish, since you can follow steps 1 through 3, placing the ingredients in a gallon ziploc bag first and then into the freezer.  Then, when you're ready, just pick up at step 4. No need to defrost - I've done it right from the freezer.  Just be sure to buy your veggies and tortillas the week you plan to make your second batch.

The Ingredients:

4 pounds boneless beef or pork roast
1/2 cup  soy sauce
1/2 cup  hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)

Serve with:
small, soft tortillas or butter lettuce (as a lettuce wrap)
plum sauce
red cabbage and carrot slaw (see banh mi recipe for slaw instructions)
scallions, chopped (optional)
peanuts, chopped (optional)

The Directions: 

1. Trim any visible fat from the meat, and place it into your stoneware.
2. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
3. Pour in the soy and hoisin sauces.
4. Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).
5. to serve, spread the plum sauce on a warmed tortilla or on a large piece of butter lettuce and top with the mu shu, slaw and scallions. You could also top with chopped peanuts, which we don't do #allergies.


Recipe adapted from here