Pork Banh Mi Wraps Recipes

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PORK BANH MI LETTUCE WRAPS



Pork Banh Mi Lettuce Wraps image

Provided by Ann

Time 35m

Number Of Ingredients 20

Shredded pork (to make your own, use this recipe or this one without the BBQ sauce or this one)
2 cups distilled white vinegar
1/4 cup sugar
2 Tablespoons pickling salt
2 cups julienned daikon (or regular) radish
1 1/2 cups matchstick carrots
1/4 of an onion, sliced very thin
1 English cucumber, cut into slices and then chopped to make half-moon shapes
1 teaspoon avocado oil
2 medium onions, peeled & chopped
4 cloves garlic
2 Tablespoons grated fresh ginger
1/3 cup finely chopped carrots
1/4 cup of the cooking liquid from the pork
1/2 cup hoisin sauce
1 - 2 Tablespoons fish sauce
Fresh Romaine lettuce leaves
Fresh cilantro leaves
Chopped roasted peanuts
Japanese Yum Yum sauce (recipe here) or Sriracha mayonnaise (optional)

Steps:

  • For the quick pickled veggies: Mix the veggies together and pack them tightly into a jar (or two). Heat the vinegar, sugar and salt over medium high heat until boiling. Pour the boiling water over the veggies. Cover and let sit for at least an hour.
  • Now to make the sauce for the pork! Heat a large saute pan over medium heat. Add the avocado oil and swirl to coat, then stir in the chopped onions and cook for 4 - 6 minutes or until the onion is very soft and translucent. Add the garlic, ginger and carrots and cook a couple more minutes. Stir in the cooking liquid, hoisin sauce and fish sauce, then stir in the shredded pork, coating it in the sauce. Stir in the reserved onions as well.
  • To make the wraps: Choosing leaves that naturally look a bit rounded and crunchy (like a taco shell), set 2-3 leaves of Romaine on a plate. (If your leaves aren't wide enough or if you want extra crunch, you might put two lettuce leaves together for each "wrap".) Add a generous serving of the pork down the center of each leaf and top with the pickled veggies (drained), a sprinkle of cilantro and a sprinkle of chopped roasted peanuts. Drizzle with the Yum Yum sauce if you like and enjoy!

PORK BANH MI LETTUCE WRAPS



Pork Banh Mi Lettuce Wraps image

These lettuce wraps have all the goodness of a banh mi sandwich-minus the baguette!

Categories     weeknight meals     dinner     main dish     meat

Time 1h

Yield 4-6 servings

Number Of Ingredients 15

4 oz. thin rice noodles
3 radishes, thinly sliced
2 medium carrots, grated
2 tbsp. sugar
3 tbsp. rice vinegar
1/2 tsp. kosher salt
1/2 c. mayonnaise
3 tbsp. Sriracha
1/3 c. hoisin sauce
1/3 c. soy sauce
2 tbsp. grated fresh ginger
3 garlic cloves, grated
1 1/2 lb. boneless pork chops, cut into 1/2-inch pieces
2 heads butter lettuce (about 18 leaves)
1/4 c. fresh cilantro, torn

Steps:

  • Bring a medium pot of water to a boil. Add the noodles and cook until barely tender, about 4 minutes. Drain the noodles and submerge in a bowl of cold water to cool.
  • Combine the radishes and carrots with the sugar, 2 tablespoons rice vinegar and the salt in a medium bowl, making sure the vegetables are coated with the vinegar. Cover and refrigerate for at least 30 minutes and up to 2 hours.
  • Meanwhile, stir the mayonnaise, 1 tablespoon Sriracha and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
  • Mix the hoisin sauce, soy sauce, ginger, garlic and the remaining 2 tablespoons Sriracha and 1 tablespoon rice vinegar in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a slotted spoon to remove the pork from the marinade and add it to the skillet. Cook, stirring, until cooked through, 4 to 5 minutes. Transfer to a bowl.
  • Drain the noodles and toss with the remaining 1 tablespoon vegetable oil. Drain the carrot mixture. To assemble, put some noodles in each lettuce leaf and top with pork, carrot mixture, Sriracha mayonnaise and cilantro.

BANH MI VIETNAMESE LETTUCE WRAPS



Banh Mi Vietnamese Lettuce Wraps image

Let's take all of the flavors of a classic Banh Mi Sandwich deconstruct it and nestle everything into perfect little Vietnamese Lettuce Wraps. We will get crispy, salty ground pork, crisp veggies, with a sweet and spicy mayo drizzle in each drippy bite we take. And we will be happy.

Provided by Nicole

Categories     Main Course

Time 30m

Number Of Ingredients 16

1 cup shredded carrots
3/4 cup julienned radishes
3/4 cup julienned cucumber
1/4 cup + 2 tbsp rice vinegar
1 tsp sugar
1 lb ground pork
2 tsp sesame oil
1 tbsp + 2 tsp soy sauce
2 tsp fish sauce
1 tsp sriracha
2 tsp brown sugar
1 head boston or bibb lettuce
1/2 cup low-fat mayo
1 1/4 tsp sriracha (or more to taste)
1 1/2 tsp sesame oil
1 tsp rice vinegar

Steps:

  • In a bowl combine carrots, radishes, cucumber, rice vinegar and sugar. Season with salt and pepper. Let the mixture sit while you make the remaining components.
  • Heat a large non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. When the oil is hot, add the pork. Break pork up with a wooden spoon and then cook until browned and crispy, about 7-8 minutes.
  • While the pork browns, add the soy sauce, fish sauce, teaspoon of sriracha (or more if you like spice), and brown sugar to a small bowl. Mix until combined. Add the mayo, remaining 1 1/2 teaspoons sesame oil, 1 1/4 teaspoons sriracha, and 1 teaspoon rice vinegar to another small bowl. Miix until combined. Season with salt and pepper.
  • When the pork is crisp and brown, add in the sauce. Toss to coat and cook another 1-2 mintues until thickened.
  • Spoon the pork mixture into each lettuce "bowl." Top with pickled veggies and drizzle some mayo on top. Enjoy!

Nutrition Facts : ServingSize 1 lettuce wrap, Calories 214 kcal, Carbohydrate 4 g, Protein 10 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 43 mg, Sodium 384 mg, Fiber 1 g, Sugar 3 g

BANH-MI WRAP: VIETNAMESE GRILLED PORK WRAP WITH PICKLED CARROTS AND MINT



Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint image

Provided by Aarti Sequeira

Time 2h20m

Yield 4 servings

Number Of Ingredients 24

1/2 cup sugar
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
4 cups shredded carrots (10 ounces)
1/4 cup soy sauce (I use gluten-free low-sodium tamari)
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon five-spice powder
1 teaspoon garam masala, store-bought or homemade, recipe follows
1/2 teaspoon freshly ground black pepper
2 cloves garlic, crushed
1 small shallot, minced (about 3 tablespoons)
1 pound (1/2-inch thick) boneless center-cut pork loin chops
4 flour tortillas (gluten-free alternative: brown rice tortillas, or use small corn ones and make these as tacos!)
Mayonnaise, as needed
1 English cucumber, sliced thinly on the bias
1 bunch fresh cilantro
1 bunch fresh mint
4 Fresno chiles, or jalapeno peppers, sliced thinly
2 limes, each cut into 4 wedges
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
3 tablespoons whole cloves
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)

Steps:

  • For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!;
  • Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

Nutrition Facts : Calories 328 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 1361 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 26 grams, Sugar 14 grams

BANH-MI WRAP



Banh-Mi Wrap image

A cast iron skillet is required to accommodate the high heat for the sear. Recipe courtesy of Aarti Sequeira.

Provided by gailanng

Categories     Pork

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 cup sugar
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
4 cups shredded carrots (10 ounces)
1/4 cup soy sauce
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon five-spice powder
1 teaspoon sriracha garlic sauce or 1 teaspoon garam masala
1/2 teaspoon fresh ground black pepper
2 garlic cloves, crushed
1 small shallot, minced (about 3 tablespoons)
1 lb boneless pork loin chop, center cut (cut 1/2-inch thick)
4 flour tortillas
mayonnaise, to taste
1 English cucumber, sliced thinly on the bias
1 bunch fresh cilantro
1 bunch of fresh mint
4 jalapeno peppers, sliced thinly
2 limes (each lime cut into 4 wedges)

Steps:

  • For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours.
  • For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour.
  • When you're ready to cook the pork, place a large cast iron skillet over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan; don't allow the meats to touch another piece. You want the meat to sear, not steam.
  • After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops.
  • Slice the chops into thin strips.
  • For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable, allowing a little char. If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick.

Nutrition Facts : Calories 477.9, Fat 10.8, SaturatedFat 3.5, Cholesterol 76, Sodium 2343.8, Carbohydrate 64.7, Fiber 6.7, Sugar 36.8, Protein 31.7

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