Best Banh Mi Wrap Vietnamese Grilled Pork Wrap Recipes

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.

VIETNAMESE PORK (FOR BOWLS, LETTUCE WRAPS, SANDWICHES)

Steps:

• Chop + mix together all the marinade ingredients. If you have a food processor, you can put the garlic, shallot, and lemongrass all in together to chop finely.
• Slice the pork to about 1/4″ thick pieces and pound with a mallet if you have one (with a layer of saran wrap or parchment paper in between).
• Coat the pork well in the marinade, and refrigerate for 2 hours to 24 hours, stirring once in between.
• To cook the pork, grilling in a basket is ideal. As we don't have a grill, we've been making these 2 other ways that work well!

GRILLED LEMONGRASS PORK BáNH Mì RECIPE BY TASTY

Steps:

• Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
• Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
• Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
• Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
• Finely chop the onion and add to the bowl with the lemongrass.
• In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
• Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
• Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
• Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
• Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
• To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
• Close the sandwiches and serve.
• Enjoy!

VIETNAMESE WRAP

Steps:

• Heat the pork in a large nonstick skillet over high heat. Season with the salt and pepper. Cook until the meat is no longer pink, about 5 minutes, stirring frequently. Transfer pork to a paper towel-lined plate using a slotted spoon. Let cool. Mix the hoisin sauce and water chestnuts together in a small bowl. Add the pork and mix well. Refrigerate while preparing the rice papers. ASSEMBLY: Fill a pie plate or other wide, shallow container with lukewarm water(do not use cold water or hot water). Place 2 rice papers in the water. Let sit until somewhat soft, about 45 seconds. Remove 1 paper at a time and place on a paper towel. Cover with an additional paper towel. Repeat the process until there are 12 layers of rice paper. The rice paper will become pliable 1 to 2 minutes after being stacked. Invert the stack and use the rice papers in the order in which they were removed from the water. Place 3 rice papers at a time on a clean work surface. Sprinkle each rice paper with 1/8 teaspoon of the sesame seeds. Place 1 basil leaf on the bottom third of each rice paper. Top with 1 tablespoon of the pork mixture. Cover with one mint leaf. Fold the right and left edges toward the center of the filling, pressing firmly. Fold the bottom edge of the rice paper toward the center and gently but firmly roll until the top edge is reached and a rectangle 11/2 by 2 inches is formed. Repeat until the first 12 rice paper rolls are complete. Cover assembled wraps with a very damp towel and cover with plastic wrap. Soak remaining rice paper wraps and assemble until remaining ingredients have been used. Cover the wraps as directed. These rolls can be left at room temperature for up to 3 hours. Do not refrigerate or the rice paper will harden.

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.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.