Banh Mi

Banh Mi are sooooo good, but soooo calorie dense. We've remade this delicious sandwich into a much leaner, but no less flavorful dish. The biggest calories are in the cut of meat, the bread, and the dressing. For the meat, we smart swapped from pork belly to pork tenerloin. if you prefer vegetarian, we've given you a tofu option that is equally good with this marinade. For bread, we suggest a lettuce wrap. There's so much flavor going on with pickled veggies and marinated meat, that your palate will never miss the bread. And finally, we included the mayo, but with all the other flavors going on, very little is needed. We think this sandwich will quickly move into your regular rotation.

Banh Mi Marinade Banh Mi Pork/Tofu Asian Mayo Pickled Jalapenos Banh Mi Assembly

Banh Mi Marinade

Serving size 2 Tbsp 28 cal Protein: 1 g Carbs: 4 g Fat: 1 g

Ingredients

2-4 Scallions , diced
4 Tbsp Ketchup
2 Tbsp Fish Sauce
2 Tbsp Tamari (Soy) Sauce
2 Tbsp Honey
1 Tbsp Sesame Oil
1 Tbsp Lemongrass (OPTIONAL: I used the tube)
1 Tbsp Garlic
1 Tbsp Ginger
Pepper , no salt

Directions

Mix all ingredients. Set aside.

Banh Mi Pork/Tofu

Serving size 2 oz 60 cal Protein: 12 g Carbs: 0 g Fat: 1 g

Ingredients

1 Lb Pork Tenderloin OR 1 Block Tofu

Directions

Slice tenderloin into long strips – approximately 12 per pound. And skewer each strip – end to end. Place skewers and marinade in a sealed container and refrigerate up to 48 hours prior to grilling.
If using Tofu, wrap in kitchen towel and weight for 1 hour. Remove from towel and slice into “steaks” (long and thin). Place tofu and marinate in a sealed container and refrigerate up to 48 hours prior to grilling.
If you want to use the excess meat marinade on your Banh Mi, make sure you boil for a minimum of 5 minutes to kill off any bacteria.
USDA.gov and FOODSAFETY.gov recommend marinating any meat no longer than 5 days. And if you are serving the extra marinade with the meat once cooked, boil for a minimum of 5 minutes to kill of any bacteria. NOTE: this is not an issue with tofu.

Asian Mayo

Serving size 2 Tbsp 45 cal Protein: 0 g Carbs: 3 g Fat: 4 g

Ingredients

2 Egg Yolk(s)
1 Tbsp Dijon Mustard
1 C Olive Oil
2 Tbsp Rice Vinegar
2 Tbsp Lemon Juice (appx ½ Lemon)
1 Tbsp Lemon Zest

Directions

Blend Egg and Dijon for 20 seconds. With Blender running, drizzle oil until half has been added. Mixture will begin to thicken. Add salt, sugar, and sesame oil and blend briefly.
Continue added oil in a thin stream until the rest of the oil has been added. Finally, add rice vinegar, lemon juice, zest and any remaining oil. And blend for 10 seconds more.
Be careful at each stage not to blend too long or the mayo will pass emulsification and “break” which will look curdled.

Pickled Jalapenos

Serving size 2 Tbsp 41 cal Protein: 1g Carbs: 9g Fat: 0g

Ingredients

2 Medium Chili Peppers , Jalapeno
1 Clove Garlic , minced
2 Tbsp Vinegar
2 Tbsp Water
1 Tbsp Sugar
Sea Salt

Directions

Combine Vinegar, Water, Sugar, and Salt. Pour brine over perppers and garlic. Marinate 1 hour up to 2 weeks.

Banh Mi Assembly

Serving size 1 Lettuce Wrap 170 cal Protein: 14 g Carbs: 16 g Fat: 6 g

Ingredients

French Roll OR Large Lettuce Leaves
Fresh Cilantro

Directions

Spread Mayo on French roll or Lettuce Wrap. Add Grilled Meat, Pickled Veggies, and Pickled Jalapenos. Garnish with Cilantro. And Enjoy!