Pork Banh Mi Lettuce Wraps with Cucumbers and Carrots

with nuoc cham dipping sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish

Calories Conscious
Carb Conscious
A note about serious food allergies

The banh mi is a delicious sandwich of pork and fresh vegetables from Vietnam's era as a French colony, fusing the former's ingredients with the latter's techniques. We've swapped out the traditional crusty French bread and kept the bright, zesty flavors served inside an easy-to-eat lettuce cup. Ground pork is seasoned with our own blend of spices including garlic, onion, and Chinese five spice, then topped with fresh cucumber and carrot. Nuoc cham dipping sauce is infused with lime, Sriracha, and the secret ingredient of Vietnamese cuisine: fish sauce. It adds complex flavor for a meal that's refreshing and healthy.

In Your Box (serves 2)

  • 1 Head of Butter Lettuce
  • 4 Cilantro Sprigs
  • 2 Persian Cucumbers
  • 1½ oz. Radishes
  • 3 oz. Matchstick Carrots
  • 2 Limes
  • 14 oz. Ground Pork
  • 1 tsp. Home Chef Banh Mi Seasoning
  • ⅓ fl. oz. Sriracha
  • 2 tsp. Sugar
  • Info
    ½ fl. oz. Fish Sauce
  • Nutrition (per serving)

  • Calories
    585
  • Carbohydrates
    20g
  • Fat
    14g
  • Protein
    55g
  • Sodium
    1110mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pan
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Separate lettuce leaves into cups. Slight browning on the outer leaves is normal and edible, but you may trim outer leaves if desired. Stem and coarsely chop cilantro. Trim cucumbers and, using a peeler, shave into long ribbons, stopping when you reach seeds. Stack ribbons and cut into long matchsticks. Trim radishes, halve, and slice into thin half-moons. Mince four radish half-moons and eight matchstick carrots to garnish sauce. Zest one lime, then halve and juice both limes.

  • Step 2 - Cook the Pork
    2

    Cook the Pork

    Place a large pan with 2 tsp. olive oil over high heat. Add ground pork, banh mi seasoning, ½ tsp. salt, and ¼ tsp. pepper to very hot pan and cook 8-10 minutes. Break meat up with a spoon until no pink remains and meat is slightly caramelized.

  • Step 3 - Make the Sauce
    3

    Make the Sauce

    Combine 3 Tbsp. lime juice, ⅓ the Sriracha (to taste), sugar, 1 tsp. lime zest, minced radish, minced carrot, ¼ tsp. salt, half the cilantro, and ⅓ cup water in a small bowl. Add half the fish sauce, taste, and add more if desired for added fermented flavor. Sauce should be thin, sweet, sour, and slightly spicy. Add additional water 1 Tbsp. at a time to mellow flavors, if desired.

  • Step 4 - Make Lettuce Cups
    4

    Make Lettuce Cups

    Place a lettuce cup on work surface (or layer two leaves for extra crunch and structural support). Fill with a few spoonfuls of pork mixture and top with half-moon radishes, matchstick carrots, and cucumbers. Repeat for each lettuce cup.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Arrange assembled lettuce wraps on a plate. Serve sauce on side and use to taste on lettuce cups. Garnish with remaining cilantro and Sriracha (to taste), if desired.