Today I bring you a recipe from my cookbook. It’s full of fun, delicious, and easy-to-make recipes. The recipe uses fresh, whole ingredients (no cream of any soup!) and requires very little prep. This recipe will give you a nice sneak peak into the book with the popular Banh Mi Sandwich. It’s super easy to make and tastes so good!
Did I mention this is my favorite sandwich? Seriously, enough is enough!
Preparation time: 15 minutes
Slow Cooker Time: 8 hours low
yield: Serves 4 to 6
1 (2-3 lb) pork butt roast
1 cup chicken broth
1/4 cup soy sauce
2 TB fish sauce
1/2 teaspoon minced ginger
3 cloves of garlic, crushed
1 daikon radish, julienned or shredded
2 large carrots, julienned or shredded
1/4 cup rice vinegar
1 lime juice
6 crusty baguettes
1 cucumber, sliced
3 cups fresh cilantro leaves
1 jalapeño, thinly sliced
1. Place the butt in a 5-6 quart container slow cooker.
2. Pour in chicken broth, soy sauce, fish sauce, add ginger and garlic and stir well
3. Cover and simmer for 8 to 10 hours.
4. Meanwhile, in a small bowl, combine radishes and carrots. Sprinkle rice vinegar on top, cover, and refrigerate until ready to serve.
5. When ready to serve, shred the pork and toss with the lime juice.
6. Spoon 1/2 cup of meat (hot or cold) onto each crusty baguette. Sprinkle radishes and carrot mixture, cucumber slices, cilantro leaves, and jalapeño slices on top and serve.