thepioneerwoman5.0
Pork Banh Mi Lettuce Wraps
These lettuce wraps have all the goodness of a banh mi sandwich—minus the baguette!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
1
Bring a medium pot of water to a boil. Add the noodles and cook until barely tender, about ⏱️ 4 minutes. Drain the noodles and submerge in a bowl of cold water to cool.
2
Combine the radishes and carrots with the sugar, 2 tablespoons rice vinegar and the salt in a medium bowl, making sure the vegetables are coated with the vinegar. Cover and refrigerate for at least ⏱️ 30 minutes and up to ⏱️ 2 hours.
radishes, thinly sliced3medium carrots, grated2
3
Meanwhile, stir the mayonnaise, 1 tablespoon Sriracha and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
4
Mix the hoisin sauce, soy sauce, ginger, garlic and the remaining 2 tablespoons Sriracha and 1 tablespoon rice vinegar in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least ⏱️ 30 minutes or overnight.
5
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a slotted spoon to remove the pork from the marinade and add it to the skillet. Cook, stirring, until cooked through, 4 to ⏱️ 5 minutes. Transfer to a bowl.
6
Drain the noodles and toss with the remaining 1 tablespoon vegetable oil. Drain the carrot mixture. To assemble, put some noodles in each lettuce leaf and top with pork, carrot mixture, Sriracha mayonnaise and cilantro.
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