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Leftover Pork Banh Mi
with steamed edamame

Active: 15 min Total: 35 min

These Vietnamese-style sandwiches with tangy carrot slaw and spicy mayo make a quick dinner thanks to leftover pork from earlier in the week. Steamed edamame is a fast, fun side dish.

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Ingredients

Servings:
4
Metric
Sriracha Mayo:
  • Garlic - 2 cloves, chopped
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sugar - 1/4 tsp
  • Sriracha - 1 tsp (sub hot sauce of choice)
Leftover Pork Banh Mi:
  • Carrots - 8 oz, shredded (look for pre-shredded to save time)
  • Vinegar, apple cider - 2 Tbsp
  • Brown sugar - 2 tsp
  • Salt - 1/4 tsp
  • Jalapenos (opt) - 1, thinly sliced
  • Cilantro - 1/4 cup, leaves torn
  • Asian pork (leftover from Wed) - ~3 cups
  • Baguette - 1 (sub sandwich rolls)
Steamed Edamame:
  • Edamame, frozen in pods - 10 oz
  • Salt - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make carrot slaw - Shred carrots (if not using pre-shredded) and toss with vinegar, brown sugar and salt. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Make Sriracha mayo - Chop garlic. Combine with mayo, lime juice, sugar and Sriracha. Taste and adjust, adding more lime juice, sugar or Sriracha. (Can be done up to 5 days ahead)
  3. Jalapenos / Cilantro - Prep as directed. (Can be done 1 day ahead)

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Make

  1. Reheat leftover pork in a skillet with some oil or in the microwave.
  2. Place edamame in a microwave-safe bowl. Cover with a damp paper towel and microwave until heated through, 2 to 3 minutes. Top with salt.
  3. Slice open baguettes. (Toast the baguettes if you'd like.)
  4. Assemble sandwiches by spreading Sriracha mayo onto bread and then layering in pork, carrot slaw, sliced jalapenos and cilantro leaves.
  5. Enjoy banh mi with steamed edamame on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (57)
Gluten-free (2)
Paleo (4)
Vegetarian (18)

17 reviews

Substituted the mayo with avocado, because mayonnaise is just nasty and avocado is delicious. I can see adding this to my regular lunch menu.

By: Carolyn
Posted: May 16, 2017
Diet: Vegetarian
0 Helpful

Great combo. We crisped the pork which was a fantastic decision.

By: Rita
Posted: Apr 27, 2017
Diet: Gluten-free
0 Helpful

Fabulous. Had strawberries on the side.

By: Alyson
Posted: Apr 27, 2017
Diet: Original
0 Helpful

Though our pork was a bit on the dry side, I made extra sriracha mayo and this was a winner!

By: Jamie
Posted: Apr 27, 2017
Diet: Original
0 Helpful

We used tempeh instead of tofu and baked fresh sandwich rolls from pre-made pizza dough. Pretty yummy!

By: Anna
Posted: Apr 25, 2017
Diet: Vegetarian
0 Helpful

So simple and so delicious. Made great leftovers for lunch too!

By: Jenna
Posted: Apr 25, 2017
Diet: Original
0 Helpful