Pork Banh Mi Lettuce Wraps with Cucumbers and Carrots
with nuoc cham dipping sauce
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Before You Cook
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
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.
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.
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.
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.
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.
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