Low Carb Classic Pork Banh Mi

Savor the irresistible flavors of Vietnam with this Low Carb Classic Pork Banh Mi, a healthier twist on the beloved street food staple. Tender, marinated pork tenderloin is roasted to perfection, paired with tangy pickled daikon and carrots, crisp cucumber slices, and fragrant cilantro. Instead of traditional baguettes, this low-carb version uses wraps made from almond or coconut flour, keeping it keto-friendly and gluten-free without sacrificing taste. A smear of creamy mayonnaise and a touch of red chili for heat elevate every bite, while crunchy lettuce adds freshness. Ready in under an hour, this recipe is perfect for satisfying your banh mi cravings while sticking to a low-carb lifestyle.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Pork tenderloin
• 60 ml Soy sauce
• 30 ml Fish sauce
• 3 Garlic cloves, minced
• 1 teaspoon Ground black pepper
• 2 tablespoons Granulated erythritol
• 100 grams Daikon radish, julienned
• 100 grams Carrot, julienned
• 60 ml White vinegar
• 1 Cucumber, sliced thinly
• 1 bunch Fresh cilantro
• 1 Small red chili, sliced
• 8 Lettuce leaves
• 100 grams Mayonnaise
• 4 Low-carb wraps (e.g., coconut or almond flour-based)

Directions

Step 1

Start by preparing the pork marinade. In a bowl, mix soy sauce, fish sauce, minced garlic, black pepper, and granulated erythritol. Add the pork tenderloin, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 1 hour for more flavor.

Step 2

While the pork is marinating, prepare the pickled vegetables. In a separate bowl, combine the julienned daikon radish and carrot with white vinegar. Toss to coat and let the mixture sit for about 15 minutes, then drain excess vinegar right before assembling the Banh Mi.

Step 3

Preheat the oven to 200°C (390°F). Remove the pork from the marinade and place it on a baking sheet. Roast in the oven for about 20 minutes, or until the internal temperature reaches 70°C (160°F). Let it rest for 5 minutes before slicing thinly.

Step 4

Assemble the Banh Mi by spreading a generous layer of mayonnaise on each low-carb wrap.

Step 5

Layer two lettuce leaves on each wrap, followed by the sliced pork, pickled vegetables, cucumber, and fresh cilantro.

Step 6

Add slices of red chili for a spicy kick if desired.

Step 7

Roll each wrap tightly to enclose the filling. Serve immediately and enjoy your Low Carb Classic Pork Banh Mi.

Nutrition Facts

Serving size	(1311.3g)

Amount per serving	% Daily Value*
Calories	1923.5

Total Fat 113.9g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 2.5g
Cholesterol 438.0mg	0%
Sodium 7744.9mg	0%
Total Carbohydrate 98.6g	0%
Dietary Fiber 20.2g	0%
Total Sugars 15.3g
Protein 151.2g	0%

Vitamin D 40IU	0%
Calcium 419.7mg	0%
Iron 12.7mg	0%
Potassium 4077.9mg	0%

*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.

Source of Calories

Fat: 50.6%

Protein: 29.9%

Carbs: 19.5%