After spending time in Vietnam, I have a serious food crush on Báhn Mì sandwiches. And, while the Super Bowl is a time to indulge, it’s nice to have something crunchy in the mix. So I came up with these lettuce wraps to satisfy my Báhn Mì craving and add a little bit of crunch to my Super Bowl spread. They also happen to be great for a picnic with friends or a low-key dinner at home. If you can find purple daikon radish at your farmers market, definitely buy it. It makes the colors in the slaw really pop. You can substitute regular, white daikon or watermelon radish if you still want that bright pink color.
Active Time: 45 minutes
Makes about 20 lettuce cups
3 large or 4 small boneless, skinless chicken breasts
1 tablespoon Chinese 5-Spice powder
2 teaspoons salt
¼ cup avocado or grapeseed oil
1 purple or small white daikon radish, julienned
1 large or 2 small carrots, julienned
1 small English cucumber, julienned
½ cup rice vinegar
¼ teaspoon sesame oil
2 tablespoons fish sauce
1 teaspoon grated or finely chopped garlic
1 tablespoon grated or finely chopped ginger
¼ cup agave syrup or brown sugar
1 tablespoon soy sauce
1 teaspoon salt
½ teaspoon pepper
2 tablespoons avocado or grapseed oil
4 heads little gem lettuce, ends trimmed or 2 heads butter lettuce, outer leaves reserved for another use.
1 7-oz package pâte – Trader Joe’s sells a great version with black truffle
1 bunch Thai basil – or substitute Italian basil, leaves chopped
1 munch mint, leaves chopped
1 bunch cilantro, leaves chopped
Sriracha chili sauce
Pound the chicken breasts thin and then rub both sides with the 5-spice mixture and salt. Heat a sauté pan over medium-high heat and sear the breasts on both sides until just cooked through – about 6 minutes total. Let rest on a cutting board, then thinly slice.
Mix the julienned vegetables together in a bowl and set aside. Whisk the remaining ingredients together in a bowl and set aside until just before serving. When you are ready to assemble the lettuce cups, toss the slaw together.
Place the lettuce leaves on a serving platter. Thinly slice the pâte. Place a small bunch of the slaw on each lettuce leaf. Top with a thin slice of the pâte and then a few pieces of chicken. Sprinkle the herbs over the lettuce cups and drizzle with Sriracha.