Pork bánh mÌ wraps
Prep
5 mins
Cook
25 mins
Servings
2
Difficulty
Medium
These pork bánh mì wraps are my go to when I want something that feels fancy but comes together in under half an hour. The fragrant Thai pork is already seasoned beautifully, so I just need to warm it through with a touch of soy sauce and mirin for that classic Vietnamese flavor. What I love most is how simple it all is, just wrap everything up with fresh vegetables and you've got a restaurant quality meal at home. The rainbow salad brings loads of nutrients and fiber to keep things wholesome, and honestly, it's so quick that even on busy weeknights I can get dinner on the table without any fuss.
Ella x
Ingredients
- 160 gramsfragrant thai pork with lemon grass & coriander
- 1 tbspreduced salt soya sauce
- 2 tbspmirin rice wine
- 2jalapeno peppers(chopped, with seeds and veins removed)
- 4seeded tortilla wraps
- 120 gramswafer thin british ham
- 290 gramsrainbow salad
- 28 gramscoriander
Detail level
Instructions
- 1
Preheat oven to 220 degrees C, gas mark 7, and cook the pork fillets according to pack instructions.
- 2
Meanwhile, mix the soya sauce, mirin and jalapeños in a bowl and set aside.
- 3
Remove the pork then warm up the tortillas in the oven for 1 minute. Thinly slice the pork and divide between the wraps. Add the ham, a handful of rainbow salad and a few sprigs of coriander then spoon some jalapeño sauce over everything. Roll up and serve with the remaining sauce.
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