Banh Mi Vietnamese Lettuce Wraps Recipes

BAHN MI LETTUCE WRAPS

Steps:

• Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
• While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
• Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
• To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
• To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.

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!

PORK BANH MI WRAPS

Steps:

• Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat., Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise., Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.

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.