Wraps Ban mi: Vietnamese pork to grill with pickled carrots and mint – a detailed recipe preparations. Nutritional value of one serving: (4 servings in total as an appetizer) Calories 328, total 9 g fats, g saturated fats, proteins 26 g., carbohydrates 37 g., fiber G., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 20 minutes plus pickling time Difficulty: easy Servings: 4 portions as a snack Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 450 gr boneless cutlets from the center of the pork tenderloin (1 – 1.5 cm thick.)
- 1/4 Art. soy sauce (I use gluten-free tamari sauce with low salt)
- 2 tbsp. l fish sauce
- 2 tsp Sahara
- 1 tsp 5 spice powder
- 1 tsp purchased or home-made Garam spice mixtures masala (see recipe below)
- 1/2 tsp ground black pepper
- 2 crushed cloves of garlic
- 1 chopped small shallot head (approximately 3 tbsp. l.)
- 4 wheat flour tortillas (can be replaced with gluten-free brown rice tortillas or use corn tortillas and cook some kind of tacos!)
- Mayonnaise if necessary
- 1 thinly sliced diagonal English cucumber
- 1 bunch of fresh cilantro
- 1 bunch of fresh mint
- 4 thinly sliced chilli fresno or jalapenos
- 2 sliced into 4 slices each, lime
Pickled Carrots:
- 4 tbsp. coarsely grated carrots (300 gr.)
- 1/2 tbsp. table vinegar
- 1/2 tsp coarse salt
- 1/2 tbsp. Sahara
Homemade Garam Masala from Chef Aarti:
- 1/4 Art. green cardamom fruit (peel, throw away the husk), about 2 tbsp. l seed
- 3 tbsp. l carnation buds
- 4 large fruits of black cardamom (peel, throw away the husk), about 1 tbsp. l seed (optional)
- 3 large cinnamon sticks (if you buy it in the department Indian goods, you should get 3 tbsp. l pieces bark)
Recipes with similar ingredients: pork, soy sauce, sauce fish, seasoning five spices, shallots, garlic, jalapenos, cucumbers, carrots, mayonnaise, garam masala, cloves, cardamom, cinnamon, lime juice, tortilla, cilantro, mint
Recipe preparation:
- For pickled carrots: In a large bowl, mix sugar, vinegar and salt until completely dissolved. Add carrots, mix and let marinate for about 2 hours. pork: In a thick plastic bag with a clasp mix soy sauce, fish sauce, sugar, 5 spice powder, Garam masala, black pepper and shallots. Close the bag and shake until sugar will dissolve. Put the pork in a bag, rub the marinade in the pork and leave for an hour.
- Before cooking meat, take a large cast-iron to the pan. Put it on high heat and heat until smoke. Use forceps to pull pieces of pork from the marinade, shake its excess and put in a pan. Do not overlay too much – pieces should not touch! You need to fry the meat, not put out. After about 2 minutes. flip each piece of meat: they must be caramel brown. Sauté another minute with the other side and remove from the pan. If you cook in batches, fry the remaining patties. Cut the patties thin stripes.
- For sandwiches: Warm the tortillas over an open fire, so that they become soft and flexible. I also love when they are a little get charred! If you do not have a gas burner, heat them in pan over medium heat or in the microwave for 10-15 seconds. Spread the mayonnaise in the middle of the cakes. Then lay a small layer pickled carrots, a few slices of cucumbers, a few twigs cilantro, a few mint leaves, strips of pork, a few slices chilli and pour on top with fresh lime juice. Wrap and fasten a toothpick. Wrap with parchment paper if you are going to take take them with you, or eat immediately if not! Haram masala from Aarti: Put the grains of green cardamom in the spice / coffee mill, cloves, black cardamom grains and cinnamon sticks. Good grind. Keep in an airtight container away from direct sun rays. Yield: about 1/2 tbsp.
