companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at

Tuesday, May 31, 2016

Banh Mi -- International Flavor, No Bun!

This is a pretty popular sandwich in the food truck world. Slow roasted pork, infused with soy, lime, garlic, ginger, chili and 5 spice. Top that awesomeness with crunchy pickled veggies and jalapenos. No wonder the lines at the food truck are a block long. This Vietnamese specialty is not my mama's sandwich.

Of course, in my low carb kitchen it is not a sandwich at all. I made these into lettuce wraps. So good! I checked out several recipes and combined a few. Some of the purists use a pork pate as well as the shredded pork. I did try the suggestion of using potted meat product. Umm. No. I gave it a good shot, but this is simply better without that rather weird ingredient. (Just a little too much like cat food for my tastes)

Bahn Mi

3 lb pork butt, cut into about 2-inch cubes (don't trim off the fat)
4 cups water
3 tbsp soy sauce
2 tbsp lime juice
2 tbsp cider vinegar
2 tbsp erythritol/ stevia blend
1 tbsp fish sauce
2 tsp garlic powder
1 tsp ground ginger
1 tsp chili paste
1 tsp Chinese 5 spice powder

Combine all ingredients in a Dutch oven. Braise over medium heat, uncovered until all liquid evaporates, ab out 1—1 1/2 hours. When liquid is gone, place a lid on the pot and move it to a 300 degree oven. Bake an additional 45 minutes, stirring half way through. Remove from oven and let cool. Shred meat.

While the meat is cooking, make the pickled vegetables. 

Pickled Vegetables:
1/2 red onion, sliced thinly
3-4 radishes, sliced into matchsticks
1 carrot, cut into matchsticks
1/4 cup vinegar
1 tsp soy sauce
1 tsp erythritol
1/2  tsp fish sauce
1/4 tsp chili paste

Combine all ingredients, chill 1-2 hours.

Serve the meat wrapped in a Napa Cabbage leaf with pickled veggies and sliced fresh jalapeno.             

Serves 8:  395 calories   3 g carbs

This would be just as good as a salad with the meat and veggies over chopped napa cabbage. In fact, I ate it that way for lunch today. Lots of grading getting done. No drips into the computer!  This is really a good flavor profile. My hubby left off the jalapenos. He usually doesn't care for pickled veggies, but liked these. They really do make the dish!

We have had a lot of fun exploring the new cuisines of the food truck craze. We went to a festival, but sadly couldn't eat most of the offerings. When you go, be sure to snap photos of the menu boards. That way you can re-create low carb versions of the ones that interest you the most. I loved the easy to prepare hot dog selection. The lastest craze is cream cheese on them. And don't limit yourself to weiners. Think brats, sausages and hot links too. I am finding more and more with very low carbs, thus fewer fillers. Great for quick summer meals when you don't want to heat the house.

Check out the offerings in the June issue of the 24/7 Low Carb Diner News.  Order and get a whole year of monthly issues for just $6. 

Peanut Butter Bacon Sliders

Slider Buns

Tulsa Dogs

Ninja Nachos

Italian Joe Sausage Dog

Greek Chicken Souvlaki

Bacon Wrapped Onion Bombs

Georgia Peach Dog

Barbecue "n" Beer Pulled Chicken Sammies

Whiskey Barbecue Sauce

Seattle Brat Dog

Green Dragon Bacon Skewers

Jalapeno Peach Relish

Get more great recipes at the Low Carbing Among Friends Facebook Page:     

 Order any of our great cookbooks at

Order my original e-book or the latest version for couples and singles,  A Table for Two here

No comments: