Express
Bahn Mi-Style Pork Lettuce Cups
with slaw
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs
Chef
Maija Barnes
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
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0.84 oz. Mayonnaise
- ½ oz. Mirin
- 2 tsp. Pho Vegetable Broth Concentrate
- 1 tsp. Sriracha
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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.
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Nutrition (per serving) A3KaK5q6
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Calories500
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Carbohydrates20g
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Net Carbs15g
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Fat35g
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Protein29g
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Sodium1140mg
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
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If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.
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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.
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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.
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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.
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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 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 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 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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