Low Carb Traditional Vietnamese Banh Mi
Experience the vibrant flavors of Vietnam guilt-free with this Low Carb Traditional Vietnamese Banh Mi recipe. Perfect for those watching their carb intake, this dish features homemade low-carb baguettes crafted from almond and coconut flour, psyllium husk, and egg whites, providing the perfect base for a mouthwatering fusion of tender, marinated chicken or pork, crisp cucumber, pickled daikon and carrots, aromatic cilantro, and creamy low-carb mayonnaise. With bold seasonings like fish sauce, lime juice, and garlic, every bite offers an authentic taste without compromising your diet. Quick prep and cooking make it a convenient yet impressive option for lunch or dinner, and it's easily customizable with sliced jalapeños for heat. Indulge in a fresh, healthy spin on the beloved Vietnamese Banh Mi sandwich today!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoons Salt
- 3 large Egg whites
- 1 teaspoon Apple cider vinegar
- 1 cup Boiling water
- 1 pound Chicken breast or pork loin
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce (low-sodium, gluten-free, or coconut aminos for strict low-carb)
- 1 tablespoon Lime juice
- 2 cloves Minced garlic
- 1 teaspoon Stevia or low-carb sweetener
- 0.5 medium Cucumber (thinly sliced into rounds)
- 0.5 cup Pickled daikon and carrot (low-carb or homemade for less sugar)
- 0.5 cup Fresh cilantro
- 1 small Sliced jalapeño (optional for spice)
- 2 tablespoons Low-carb mayonnaise
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together almond flour, coconut flour, baking powder, psyllium husk powder, and salt.
Add the egg whites, apple cider vinegar, and boiling water to the dry mix, stirring quickly until the dough forms.
Shape the dough into 4 small baguette shapes and place on the prepared baking sheet. Bake for 25 minutes or until golden brown and firm to the touch.
While the bread bakes, slice the chicken breast or pork loin into thin strips.
In a bowl, combine fish sauce, soy sauce, lime juice, minced garlic, and stevia to make the marinade. Add the meat slices, tossing to coat. Let marinate for at least 10 minutes.
Heat a skillet over medium-high heat and cook the marinated meat until fully cooked and tender, about 5-7 minutes. Set aside.
Once the bread is baked and cooled slightly, slice each baguette lengthwise, leaving one side attached to create a hinge.
Spread a thin layer of low-carb mayonnaise on the inside of each baguette.
Fill each baguette with the cooked meat, cucumber slices, pickled daikon and carrot, fresh cilantro, and jalapeño slices (if using).
Serve immediately and enjoy your low-carb traditional Vietnamese Banh Mi!
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 14.3 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 482 mg | 37% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2246 mg | 48% | |
*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.
