Bánh Mì Thịt

Bánh Mì Thịt is a delicious Paleo Vietnamese breakfast dish featuring marinated pork and fresh vegetables, all wrapped in a crispy yet tender coconut flour bread. This unique twist on a classic sandwich is perfect for a nutritious and satisfying start to your day.

Ingredients

• Pork shoulder - 250 grams
• Coconut aminos - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Black pepper - 1 teaspoon
• Coconut flour - 100 grams
• Egg - 1 large
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Cucumber - 1 small, sliced
• Carrot - 1 small, julienned
• Fresh cilantro - a handful
• Lime - 1, cut into wedges

Steps

1. In a bowl, combine the pork shoulder, coconut aminos, minced garlic, grated ginger, and black pepper. Marinate for at least 15 minutes.
2. Preheat a skillet over medium heat. Cook the marinated pork for about 10-12 minutes, turning until cooked through and slightly caramelized. Remove from heat and let it rest.
3. In a separate bowl, mix coconut flour, baking powder, salt, and egg until you form a dough. Divide the dough into two equal portions.
4. Flatten each portion into a rectangular shape and place it on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes or until golden brown.
5. While the bread is baking, prepare the vegetables: slice the cucumber and julienne the carrot.
6. Once the pork is rested, slice it thinly.
7. Assemble the Bánh Mì Thịt by placing the sliced pork on the coconut flour bread, layering with cucumber, carrot, and fresh cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein for muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables.

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