Bahn Mi-Style Pork Lettuce Cups

with slaw

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Eggs

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Bring the Banh Mi into different forms, like here, where we leave the bread behind for crunchy lettuce cups. It's a natural fit with the cucumbers and spicy mayo, sweet mirin and seasoned pork, and a hint of lime on top. Remove the roll, and live it up with the lettuce.

In Your Box (serves 2)

  • 1 Head of Butter Lettuce
  • 10 oz. Ground Pork
  • 4 oz. Slaw Mix
  • 1 Persian Cucumber
  • 1 Lime
  • Info
    0.84 oz. Mayonnaise
  • ½ oz. Mirin
  • 2 tsp. Pho Vegetable Broth Concentrate
  • 1 tsp. Sriracha
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.

  • If using diced chicken thighs, pat dry. Follow same instructions as ground pork in Step 2, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground beef, follow same instructions as ground pork in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, follow same instructions as ground pork in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 7-9 minutes.

  1. 1

    Prepare the Ingredients

    Separate leaves of lettuce for cups.

    Trim cucumber and halve widthwise. Cut halves lengthwise, then cut into 1/4” strips.

    Halve lime. Cut one half into wedges and juice the other half.

  2. 2

    Cook the Pork

    Place a large non-stick pan over medium-high heat.

    Add 1 tsp. olive oil, ground pork, pho concentrate, Asian garlic, ginger, and chile seasoning, 2 Tbsp. water, and a pinch of salt to hot pan.

    Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

    Remove from burner.

  3. 3

    Make Slaw and Spicy Mayo

    In a mixing bowl, combine cucumber, slaw mix, mirin, 1 Tbsp. lime juice, and a pinch of salt. Set aside.

    In another mixing bowl, combine Sriracha (to taste) and mayonnaise. Set aside.

  4. 4

    Assemble Lettuce Cups and Finish Dish

    Place lettuce cups on a clean work surface. Layer two lettuce cups for extra crunch and structural support. Fill cups evenly with pork, slaw, then spicy mayo (to taste). You should have about 5-6 cups total.

    Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!

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