Low Carb Classic Pork Banh Mi
Savor the vibrant flavors of this Low Carb Classic Pork Banh Mi, a healthier twist on the beloved Vietnamese sandwich. Tender, marinated pork tenderloin is roasted to perfection, delivering a savory, slightly sweet flavor thanks to a blend of soy sauce, fish sauce, garlic, and a touch of erythritol. Crisp, tangy pickled daikon and carrots, cooling cucumber slices, and fragrant cilantro bring a refreshing crunch and classic Banh Mi character. Wrapped in low-carb tortillas and layered with creamy mayonnaise and spicy red chili slices, this guilt-free variation is perfect for keto or low-carb diets. Quick to prepare and packed with bold flavors, this recipe is your ticket to a healthier, satisfying taste of Vietnam!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 60 ml Soy sauce
- 30 ml Fish sauce
- 3 Garlic cloves, minced
- 1 teaspoon Ground black pepper
- 2 tablespoons Granulated erythritol
- 100 grams Daikon radish, julienned
- 100 grams Carrot, julienned
- 60 ml White vinegar
- 1 Cucumber, sliced thinly
- 1 bunch Fresh cilantro
- 1 Small red chili, sliced
- 8 Lettuce leaves
- 100 grams Mayonnaise
- 4 Low-carb wraps (e.g., coconut or almond flour-based)
Instructions
Start by preparing the pork marinade. In a bowl, mix soy sauce, fish sauce, minced garlic, black pepper, and granulated erythritol. Add the pork tenderloin, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 1 hour for more flavor.
While the pork is marinating, prepare the pickled vegetables. In a separate bowl, combine the julienned daikon radish and carrot with white vinegar. Toss to coat and let the mixture sit for about 15 minutes, then drain excess vinegar right before assembling the Banh Mi.
Preheat the oven to 200°C (390°F). Remove the pork from the marinade and place it on a baking sheet. Roast in the oven for about 20 minutes, or until the internal temperature reaches 70°C (160°F). Let it rest for 5 minutes before slicing thinly.
Assemble the Banh Mi by spreading a generous layer of mayonnaise on each low-carb wrap.
Layer two lettuce leaves on each wrap, followed by the sliced pork, pickled vegetables, cucumber, and fresh cilantro.
Add slices of red chili for a spicy kick if desired.
Roll each wrap tightly to enclose the filling. Serve immediately and enjoy your Low Carb Classic Pork Banh Mi.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 7745 mg | 337% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 15.3 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 420 mg | 32% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4078 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
