Name: Slow Cooker Vietnamese Banh Mi Jackfruit recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 35 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 2 (20 oz / 565g) cans young green jackfruit in water or brine, drained, rinsed, and cores removed; 1 medium onion, thinly sliced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 stalks lemongrass, bruised and finely minced (or 2 tbsp lemongrass paste); ¼ cup soy sauce or tamari; 2 tbsp rice vinegar; 1 tbsp brown sugar or maple syrup; 1 tsp sriracha or chili paste (adjust to taste); ½ cup vegetable broth or water; 1 tsp sesame oil; 2 medium carrots, julienned; 1 small daikon radish (or extra carrot), julienned; ½ cup rice vinegar; ½ cup warm water; 2 tbsp sugar; 1 tsp salt; 6 Vietnamese-style baguettes or crusty rolls, split and toasted; ½ cup vegan mayonnaise; 2-3 tbsp sriracha (for spicy mayo); 1 cucumber, thinly sliced; 2 jalapeños, thinly sliced; Large handful fresh cilantro sprigs; Optional: lime wedges, extra sriracha

This vegan Slow Cooker Vietnamese Banh Mi Jackfruit recipe transforms young green jackfruit into juicy, pull-apart “pulled pork” infused with lemongrass, garlic, ginger, soy, and a hint of spice. Slow-cooked for melt-in-your-mouth texture, it’s piled high on toasted baguettes with tangy pickled carrots-daikon, crisp cucumber, jalapeños, cilantro, and sriracha mayo for an explosion of sweet, sour, spicy, and savory global street food bliss. (exactly 50 words)

Why You’ll Love This recipe

You’ll fall head over heels for this recipe because it captures all the iconic flavors of a traditional Vietnamese banh mi — the bright tang of pickled vegetables, the fresh crunch of herbs and cucumber, the subtle heat from chilies, and that irresistible umami depth — but in a completely plant-based, effortless way.

The slow cooker does the heavy lifting, turning humble canned jackfruit into tender, shreddable strands that mimic pulled pork without any meat. It’s incredibly forgiving for busy weeknights or meal prep: set it and forget it, then assemble epic sandwiches in minutes.

Plus, it’s healthier than the classic version (lower in saturated fat, packed with fiber from jackfruit), budget-friendly (jackfruit is inexpensive), and crowd-pleasing for vegans, vegetarians, and omnivores alike who crave bold global street food. The contrast of textures and flavors in every bite — soft bread, juicy filling, crunchy pickles — makes it addictive and restaurant-quality at home.

Yield: 6 servings

Slow Cooker Vietnamese Banh Mi Jackfruit recipe

Tender slow-cooked jackfruit banh mi: vegan Vietnamese street food sandwich with pickled veggies, herbs, and spicy mayo. Flavor-packed and easy!

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 35 minutes

Ingredients

For the Slow Cooker Jackfruit Filling:

2 (20 oz / 565g) cans young green jackfruit in water or brine, drained, rinsed, and cores removed
1 medium onion, thinly sliced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 stalks lemongrass, bruised and finely minced (or 2 tbsp lemongrass paste)
¼ cup soy sauce or tamari
2 tbsp rice vinegar
1 tbsp brown sugar or maple syrup
1 tsp sriracha or chili paste (adjust to taste)
½ cup vegetable broth or water
1 tsp sesame oil

For the Quick Pickled Veggies:

2 medium carrots, julienned
1 small daikon radish (or extra carrot), julienned
½ cup rice vinegar
½ cup warm water
2 tbsp sugar
1 tsp salt

For Assembly:

6 Vietnamese-style baguettes or crusty rolls, split and toasted
½ cup vegan mayonnaise
2-3 tbsp sriracha (for spicy mayo)
1 cucumber, thinly sliced
2 jalapeños, thinly sliced
Large handful fresh cilantro sprigs
Optional: lime wedges, extra sriracha

Instructions

Prep your jackfruit like a pro — Drain those cans, rinse well under cold water, pat dry, and cut out any tough core bits. Use your hands or forks to roughly pull apart the chunks — this helps them soak up all the yummy flavors later!
Layer the slow cooker magic — Toss the sliced onion into the bottom of your slow cooker as a flavorful bed. Add the prepped jackfruit on top, then scatter in the minced garlic, grated ginger, and lemongrass for that irresistible Vietnamese aroma.
Whip up the savory sauce — In a small bowl, mix soy sauce, rice vinegar, brown sugar, sriracha, vegetable broth, and sesame oil until the sugar dissolves. Pour this golden elixir over the jackfruit — give everything a gentle stir to coat.
Set it and forget it — Pop the lid on and cook on low for 6 hours (or high for 3 hours). Your kitchen will smell like a street food dream — trust the process!
Make those tangy pickles — While the cooker works, combine rice vinegar, warm water, sugar, and salt in a jar. Stir until dissolved, add julienned carrots and daikon, press down to submerge, and let sit at least 30 minutes (or fridge overnight for max flavor).
Shred for success — Once done, open the lid (hello, steam!) and use two forks to shred the tender jackfruit right in the pot. It should pull apart easily like magic. Stir in any remaining liquid for juicy goodness — taste and add extra sriracha if you love heat!
Mix that dreamy spicy mayo — In a small bowl, blend vegan mayo with sriracha to your preferred spice level. This creamy kick ties everything together beautifully.
Toast those baguettes — Lightly toast the split baguettes for that perfect crusty exterior and soft inside — it makes all the difference in holding the fillings!
Assemble your masterpiece — Spread generous spicy mayo on both sides of the bread. Layer cucumber slices, a big pile of shredded jackfruit, heaps of pickled veggies, jalapeño rings, and fresh cilantro. Squeeze lime over top for extra zing if desired.
Dig in and enjoy — Close your sandwich, give a gentle press, slice in half if you like, and savor every vibrant, crunchy, juicy bite. Street food heaven, right at home!

Notes

This recipe is naturally vegan and can be gluten-free with tamari and GF bread. Jackfruit texture varies by brand — if too wet after cooking, sauté briefly to reduce liquid. Pickles add authentic tang; don’t skip them!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1165Total Fat 25gSaturated Fat 4gUnsaturated Fat 21gCholesterol 9mgSodium 3128mgCarbohydrates 195gFiber 10gSugar 31gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use young green jackfruit in water or brine (not ripe/syrup-packed) for the best “meaty” texture — rinse thoroughly to remove any tinny taste.
Shred the jackfruit after cooking using two forks while it’s warm for easiest pulling; discard any tough core pieces.
For extra flavor, broil the assembled sandwiches briefly to crisp the bread and melt any cheese alternative if using.
Make pickled veggies a day ahead — they get tangier and more vibrant.
Adjust spice levels by adding more or less sriracha/chili in the marinade or sauce.
If your jackfruit seems dry after shredding, stir in a splash of the cooking liquid.
Toast baguettes for that authentic crusty exterior — essential for holding everything together without sogginess.

Ingredients Notes

Young green jackfruit is the star here — its fibrous texture shreds beautifully and absorbs flavors like a sponge, making it the ultimate vegan pulled meat substitute. Opt for canned in water or brine (avoid sweet ripe versions). Lemongrass, fresh ginger, and garlic form the aromatic backbone of Vietnamese cuisine, providing citrusy, zingy depth.

Soy sauce or tamari adds savory umami (use tamari for gluten-free). Rice vinegar brings bright acidity to both the marinade and pickles. Carrots and daikon (or just carrots) pickle quickly for tangy crunch. Fresh cilantro, cucumber, and jalapeños deliver freshness and heat. A baguette (ideally Vietnamese-style, light and airy with thin crust) ties it all together. Vegan mayo mixed with sriracha creates a creamy, spicy spread that balances everything.

Variations and Substitutions

For a gluten-free version, swap soy sauce for tamari and use gluten-free baguettes or serve over rice bowls. If jackfruit is unavailable, try shredded king oyster mushrooms or hearts of palm for similar texture. Amp up the lemongrass vibe by adding star anise or five-spice powder to the slow cooker.

For smokier flavor, mix in a bit of liquid smoke or use a smoky BBQ sauce twist. Make it spicier with extra chilies or milder by omitting jalapeños. Add avocado slices for creaminess or quick-pickled red onions for color variety. For non-vegan eaters, top with traditional pâté or fried eggs. Turn it into tacos with corn tortillas or a salad bowl for lower-carb options — the jackfruit filling works beautifully in endless ways.

Storage Options

Store the cooked, shredded jackfruit filling in an airtight container in the fridge for up to 5 days or freeze for up to 3 months (thaw overnight in fridge). Pickled veggies keep in the fridge for 2 weeks. Assemble sandwiches fresh to avoid soggy bread; store components separately. Reheat jackfruit gently in microwave or stovetop with a splash of water/broth to revive moisture.