Bánh Mì Thịt Nướng

Bánh Mì Thịt Nướng is a low-carb twist on the traditional Vietnamese sandwich, featuring savory grilled pork, fresh vegetables, and aromatic herbs, all served in a lettuce wrap instead of bread. This dish is packed with flavors and makes for a satisfying breakfast option that keeps carbs in check.

Ingredients

• Pork tenderloin - 250 grams
• Soy sauce - 2 tablespoons
• Fish sauce - 1 tablespoon
• Brown sugar substitute (like erythritol) - 1 tablespoon
• Garlic - 2 cloves, minced
• Black pepper - 1 teaspoon
• Lettuce leaves (for wrapping) - 4 large
• Cucumber - 1 small, julienned
• Carrot - 1 small, julienned
• Fresh cilantro - 1/4 cup, chopped
• Jalapeño - 1 small, sliced (optional)
• Lime - 1, cut into wedges

Steps

1. In a bowl, combine soy sauce, fish sauce, brown sugar substitute, minced garlic, and black pepper to create a marinade.
2. Slice the pork tenderloin into thin strips and add to the marinade. Let it marinate for at least 15 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Cook the marinated pork for about 8-10 minutes, turning occasionally, until fully cooked and slightly caramelized.
5. While the pork is cooking, prepare the vegetables by julienning the cucumber and carrot, and chopping the cilantro.
6. Once the pork is cooked, remove it from the heat and let it rest for a couple of minutes.
7. To assemble, take a lettuce leaf and place a few strips of pork in the center. Top with cucumber, carrot, cilantro, and jalapeño slices if using.
8. Squeeze a wedge of lime over the filling before wrapping the lettuce around the ingredients.
9. Serve immediately and enjoy your low-carb Bánh Mì Thịt Nướng!

Nutrition

• Calories: 320
• Protein: 35 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 1200 mg
• Cholesterol: 85 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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