Best 7 Pork Banh Mi Wraps Recipes

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

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.

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

PORK BANH MI LETTUCE WRAPS

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

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!

BANH-MI WRAP VIETNAMESE GRILLED PORK WRAP

Steps:

• Sandwiches: 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! Aarti's Hot (not heavy!) Homemade Garam Masala: 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. Yield: about 1/2 cup.

PORK BANH MI

Steps:

• Combine green onions, garlic, fish sauce, sugar, honey, and pepper in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
• With 30 minutes left to marinade, combine carrots, cucumbers, red onion, rice vinegar, and 2 teaspoons chili-garlic sauce in a medium bowl. Stir to combine and let pickle until needed for sandwiches.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Remove meat from the bones and thinly slice.
• Spread mayonnaise, hoisin sauce, and remaining chili-garlic sauce on the top halves of the baguettes. Layer pork, pickled vegetables, cilantro, and jalapenos on the bottom halves. Carefully close the baguettes. Slice each in half to make 4 sandwiches.

BANH-MI WRAP

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.