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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.


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


  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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  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.



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