I used to be very experimental in the kitchen.
I could spend an entire afternoon exploring a new idea, ingredient, technique or simply trying to recreate a recipe that I ate out somewhere.
That was when I had a lot of free time on my hands.
That was before I was graced with these two little munchkins.
Now-a-days, instead of trying to create a new recipe, I find it much more practical to ‘clean’ up a recipe that I’ve been wanting to try. This way, I don’t have to run the risk of ruining an entire meal (because trust me – I’ve done this many times while ‘experimenting’ in the kitchen).
(Me and Aarti)
A Banh Mi is a Vietnamese sandwich that is traditionally stuffed with sliced cucumbers, pickled carrots and daikon radish, chili peppers, fresh cilantro, mayo, and some form of meat or tofu. The literal interpretation of Banh Mi means baguette so I’m guessing that traditionally the type of bread it goes on plays a big role, although as you’ll see, I used an Ezekiel tortilla making this a Banh Mi wrap.
I have never had a Bahn-Mi before so I didn’t have anything to compare it to but all I know is that this sammie was Deeeelicious! Salty, sweet, tangy and full of flavor!
Aarti’s version of the Banh-Mi was very ‘Clean’ so I didn’t need to change much. The only thing I really did was swap out the mayo for some Greek yogurt. I debated swapping the white sugar for Agave in the pickled carrots, but didn’t have the time for a cooking mishap and wasn’t sure if it would work so I just left it as it was.
There are a few steps involved in this recipe so it may look complicated but believe when I tell you that it is a very simple recipe. If time is an issue for you, than do what I did and make some things in advance (ie. pickle your carrots and prep your herbs) this will move things along once you get cooking.
As soon as you bite into this sandwich I think you will agree that all the steps are well worth the results! Lots of bright vibrant flavors in this sammie – it tastes exactly as it looks!
What I especially love about this wrap is that it works well at room temperature so you can make them ahead of time and enjoy at your convenience!
If pork isn’t your thing, try subbing in some chicken, steak or tofu… this is a very flavorful and flexible dish so feel free to make it your own!
Clean Eating Pork Banh-Mi Wrap
Yield: 4 servings
Prep Time:25 minutes + 1 hour marinade
Cook Time:5 minutes
Total Time:1 hour 30 minutes
- ½ cup distilled white vinegar
- ½ cup sugar
- ½ tsp kosher salt
- 4 cups shredded carrots (one 10oz bag)
- 1 lb boneless center cut pork loin chops, about ½ inch thick
- 2 cloves crushed garlic
- 1 small shallot, minced
- 2 tbsp fish sauce
- 2 tsp sugar
- 1 tsp five-spice powder
- 1 tsp garam masala
- ¼ cup low-sodium soy sauce
- 4 flour tortillas (I used Ezekiel)
- ½ cup plain Greek yogurt
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- 1 English cucumber, thinly sliced
- 4 hot chiles, thinly sliced
- 2 limes cut into wedges
Start off by making the pickled carrots: Whisk together vinegar, sugar, and salt until dissolved. Add the carrots, toss to coat, and allow to sit and pickle for about 2 hours (more would be fine as well).
Combine marinade ingredients in a large zip-top storage bag. Seal and shake until well dissolved. Add pork to the bag and massage marinade into the pork. Marinate for one hour.
When ready to cook the pork, heat a large non-stick pan over a medium high heat. Using a pair of tongs, pull each pork chop out of the marinade and shake off the excess; place in the pan. Be sure not to crowd the pan or the meat will steam rather than fry!
Flip pork after about two minutes (it should be nice and browned) and allow to cook another minute or two on the opposite side or until the pork has cooked through. Slice the pork into thin strips.
To assemble sammies: warm tortillas over an open flame until they become soft and pliable. Smear the yogurt right down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a bit of the chiles, a fat squish of the fresh lime. Fold in the sides and wrap like a burrito. Cut in half and enjoy!
Calories: 451; Total Fat: 15.6g; Saturated Fat: 5.5g; Cholesterol: 45mg; Carbohydrate: 51.4g; Dietary Fiber: 6.7; Sugars: 19.8g; Protein: 31.7g