A Banh Mi is a mess of meat tamed by pickled carrot and daikon slaw as well as cool, crunchy cucumbers. Traditionally, it’s made with a few types of meat, but our Epicurized version uses pulled pork.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a Multipurpose Pot - 8 cup, stir water with sugar and white balsamic vinegar. Bring to a boil, then pour into a bowl and let cool to room temperature.
- Meanwhile, using a 4-in-1 Mandoline, slice carrots lengthwise into ribbons, then stack slices. Cut into julienne strips. Repeat with daikon or radishes.
- Once vinegar mixture has cooled, stir in carrots and daikon. Let marinate at least 1 hour or refrigerate overnight to soak up flavour.
- Slice baguette lengthwise, then cut into quarters. Lightly spread cut-sides with mayonnaise. Strain pickled slaw and discard liquid. Top bottom halves of baguette with pulled pork, then divide slaw, cucumber and cilantro overtop. Cover with baguette tops and serve.
Serve with 1 cup veggies with 1⁄4 cup Epicure dip.
Per serving: Calories 250, Fat 8 g (Saturated 1.5 g, Trans 0 g), Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 30 g (Fiber 3 g, Sugars 20 g), Protein 15 g.
35 min
4 servings
$0.50/serving
35 min4 servings$0.50/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a Multipurpose Pot - 8 cup, stir water with sugar and white balsamic vinegar. Bring to a boil, then pour into a bowl and let cool to room temperature.
- Meanwhile, using a 4-in-1 Mandoline, slice carrots lengthwise into ribbons, then stack slices. Cut into julienne strips. Repeat with daikon or radishes.
- Once vinegar mixture has cooled, stir in carrots and daikon. Let marinate at least 1 hour or refrigerate overnight to soak up flavour.
- Slice baguette lengthwise, then cut into quarters. Lightly spread cut-sides with mayonnaise. Strain pickled slaw and discard liquid. Top bottom halves of baguette with pulled pork, then divide slaw, cucumber and cilantro overtop. Cover with baguette tops and serve.
Serve with 1 cup veggies with 1⁄4 cup Epicure dip.
Per serving: Calories 250, Fat 8 g (Saturated 1.5 g, Trans 0 g), Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 30 g (Fiber 3 g, Sugars 20 g), Protein 15 g.
