Recipe courtesy of Aarti Sequeira
Save Recipe Print
Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Pickled Carrots:
Marinated Pork:
Sandwiches:
Aarti's Hot (not heavy!) Homemade Garam Masala:

Directions

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. 

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Almost-Famous Chicken Lettuce Wraps

Recipe courtesy of Food Network Kitchen

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Lighter Fried Pork Chop

Recipe courtesy of Ree Drummond

BBQ Pulled Pork Sandwich

Recipe courtesy of Melissa d'Arabian

Pulled Pork Barbecue

Recipe courtesy of Tyler Florence

Pork Loin with Fig and Port Sauce

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.