Vietnamese street food, Banh Mi (pronounced bon-me), is typically served in a soft baguette-style French roll. Here, lettuce leaves are filled with flavorful meat and crunchy corn and quick-pickled veggies for a fresh and delicious alternative to the classic sandwich.
1 cup uncooked jasmine rice
1 3/4 tsp. salt, divided
3/4 cup unseasoned rice vinegar
3 Tbsp. sugar
3 cups shredded carrots
1 English cucumber, quartered lengthwise and cut into 1/4-inch slices (3 cups)
1/2 cup coarsely chopped fresh cilantro, divided
1/4 cup coarsely chopped fresh mint
1/4 cup finely diced jalapeño
1 Tbsp. vegetable oil
1 lb. ground chicken, turkey or pork
1 cup diced onion
1 Tbsp. minced ginger
2 tsp. minced garlic
1 head butter lettuce, separated into leaves
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1/4 cup reduced-sodium soy sauce
Combine rice, 1 1/4 cups water and 1/4 tsp. salt in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to lowest setting, cover, and cook 15 minutes, until rice is tender. Remove from heat and stir in 1/4 cup cilantro.
Meanwhile, whisk together vinegar, sugar and 1 1/4 tsp. salt in a large bowl until sugar is dissolved. Add carrots, cucumber, 1/4 cup cilantro, mint and jalapeño; toss to combine. Set aside, stirring occasionally.
Heat oil in a large skillet over medium-high heat. Add chicken, onion, ginger and garlic and cook 6 to 8 minutes, breaking up the meat into small pieces, until larger pieces are no longer pink inside (165°F internal temperature). Add corn and soy sauce to chicken in skillet and cook about 3 minutes, until corn is heated through.
Spoon chicken mixture into the lettuce leaves and top with the pickled vegetables. Serve with cilantro rice.