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Pork Banh Mi Salad

This Pork Banh Mi Salad is a fresh, deconstructed spin on the classic Vietnamese sandwich, featuring marinated pork served over crisp pickled vegetables like radish, carrot, and cucumber. Tossed with a tangy-sweet dressing, it’s a bold, balanced meal without the bread.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 tbs Coconut Aminos

  • 1 tbs Sugar

  • 2 tbs Rice Vinegar

  • 2 tbs Fish Sauce

  • 3 tbs Brown Sugar

  • 1 tbs Sesame Oil

  • 1 tbs Vegetable Oil

Fridge and Freezer

  • 1 lb diced Pork, thawed

  • 1 bunch Radishes

  • 1 Cucumber

  • 1 Carrot

  • 1 tbs minced Ginger

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. In a medium bowl, combine the fish sauce, brown sugar, ginger, garlic, coconut aminos, sesame oil and vegetable oil. Add the pork and stir to coat. Place in the fridge.

  2. Wash the vegetables. Peel and grate the carrot. Remove the roots and stems from radishes and thinly slice. Peel and thinly slice the cucumber.

  3. Add all vegetables to a large bowl. Sprinkle the vegetables with the white sugar, then pour the rice vinegar over the top. Toss to coat, then set aside to marinate.

  4. Heat a large grill, griddle, or skillet over medium high heat. Add the pork and its marinade and cook the pork until browned, stirring occasionally.

  5. Serve the pork over the marinated vegetables. This recipe serves 4. Refrigerate leftovers within 2 hours.

<ul><li>See how to peel cucumber here: https://www.youtube.com/watch?v=f99iaiK1Xe0</li><li>See how to peel carrot here: https://youtu.be/4lq9Asq07-c?si=Dtn53FD65m4_KMOf</li><li>See how to grate carrot here: https://youtu.be/NEKiIzfxFvc?si=vq0S5YIcJXnkOuYJ</li></ul>

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