Bánh Mì Không Bánh

Bánh Mì Không Bánh is a gluten-free Vietnamese breakfast dish that offers a delightful twist on traditional bánh mì, featuring flavorful fillings wrapped in fresh lettuce leaves instead of bread. This dish is packed with protein and vibrant vegetables, making it a nutritious start to your day.

Ingredients

• Lettuce leaves - 8 large
• Cooked chicken breast, shredded - 200 grams
• Cucumber, julienned - 100 grams
• Carrot, julienned - 100 grams
• Fresh cilantro - 10 grams
• Fresh mint - 10 grams
• Vietnamese pickled daikon and carrot (đồ chua) - 50 grams
• Gluten-free soy sauce - 2 tablespoons
• Chili sauce (optional) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Lime juice - 1 tablespoon
• Salt - to taste

Steps

1. Prepare the pickled daikon and carrot by combining shredded daikon and carrot in a bowl with 1 tablespoon of salt and 1 tablespoon of sugar. Let it sit for at least 15 minutes, then rinse and drain.
2. In a mixing bowl, combine the shredded chicken, gluten-free soy sauce, sesame oil, lime juice, and a pinch of salt. Mix well to ensure the chicken is evenly coated.
3. Lay out the lettuce leaves on a plate. These will serve as the 'bread' for your bánh mì.
4. Spoon the marinated chicken onto the center of each lettuce leaf.
5. Top the chicken with julienned cucumber, carrot, and a generous amount of Vietnamese pickled daikon and carrot.
6. Add fresh cilantro and mint leaves for added flavor.
7. Drizzle with chili sauce if desired, then fold the sides of the lettuce leaf over the filling and enjoy as a wrap.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 850 mg
• Cholesterol: 80 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle maintenance and repair.
• Rich in vegetables, providing essential vitamins, minerals, and antioxidants.

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