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Dairy Free

Pork Banh Mi

with Pickled Veggies & Seasoned Mayonnaise

Cooking time

35 minutes


2 / 4


1030 /serving

For those uninitiated into the Banh Mi fan club, think sub sandwich with a Vietnamese twist. Banh Mi are one of our favourite street-food treats because once you’ve got your flavour trinity of sweet, sour and savoury covered, the sky is truly the limit. In this mouth-watering version, we’re whipping up ground pork patties seasoned with fresh cilantro, lime and garlic. We’re sliding those into delicately toasted ciabatta rolls and topping them with a kicking mix of quick-pickled daikon, carrot and cucumber. A welcomed zip of spicy Sriracha-mayo to top each sandwich will have you wondering why you didn’t join this fan club way sooner!

We will send you:

  • 285g Ground pork
  • 200g Carrots
  • 2 Garlic cloves
  • 2 Cucumbers
  • 1 Lime
  • 225g Daikon
  • 1 Bunch of cilantro
  • 60ml Mayonnaise
  • 20g Brown sugar
  • 45ml Rice vinegar
  • 30ml Sriracha
  • 15ml Fish sauce
  • 2 Ciabatta rolls

You will need:

Large pan (non-stick if possible)
Salt & pepper
Total Fat
46 g
Saturated Fat
9 g
2370 mg
Total Carbs
116 g
28 g
43 g
7 g
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Mise en place
Peel and grate the daikon and carrots. Thinly slice the cucumbers into rounds. Mince the garlic. Zest and juice the lime. Roughly chop the cilantro leaves and stems. In a bowl, combine the daikon, carrots, cucumbers, brown sugar, vinegar, fish sauce and a large pinch of salt. Set aside to marinate, for at least 10 minutes while you prepare the next steps.
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Prepare & cook the pork
In a large pan (nonstick if possible), heat a generous drizzle of oil on medium. In a bowl, combine the pork, garlic, lime zest and ½ of the cilantro; season with S&P and mix thoroughly until combined. Form the mixture into equal-sized flat ovals. Add the patties to the pan and cook, 3 to 5 minutes per side or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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Make the Sriracha mayonnaise
While the patties cook, in a bowl, combine the mayonnaise, lime juice and as much of the Sriracha as you’d like (for a spicy option); season with salt to taste.
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Toast the rolls
Heat the reserved pan on medium-high. Cut the rolls in half horizontally, without going all the way through. Add to the pan, cut sides down, and toast, 1 to 2 minutes, until slightly golden.
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Plate your dish
Spread a layer of Sriracha mayonnaise on the bottom of each roll. Top with the patties and marinated vegetables (drain before adding, keeping the marinade aside). Garnish with the remaining cilantro and a drizzle of the marinating liquid. Serve the remaining pickled vegetables on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.