Ground Pork Banh Mi Wraps

Ground Pork Banh Mi Wraps | @simplywhisked

I love anything banh mi. It’s become sort of an obsession that I’d like to blame it on the cilantro, but in reality, I just think it’s a perfectly balanced dish. Between the pickled vegetables, the heat of the jalapeños and the savory meat, everything is present.

Marc thinks that it’s too weird and that I’m making recipes for an audience that doesn’t find this creation as utterly amazing as I do, but I think that there’s a whole world of people out there just as obsessed as me.

More delicious pork recipes: orange pork stir fry / sausage and spinach stuffed shells / caribbean pork chops / pork pad thai / slow cooker pork and sauerkraut

Ground Pork Banh Mi Wraps | @simplywhisked

That’s why I’ve created so many banh mi recipes – like these banh mi turkey burgers and this banh mi chicken salad – and I plan on making more in the future.

So, I know the recipe for these banh mi wraps looks intimidating at first glance, but I promise it’s not as intense as it looks.

Ground Pork Banh Mi Wraps | @simplywhisked

I wanted to try to keep this recipe simple, because preparing a banh mi can be a little tedious sometimes, especially preparing the pickled vegetables. So we used ground pork, and we “pickled” the vegetables by tossing them in a vinegar/salt/sugar – it’s almost a salad. The rest is really just toppings – cilantro and pickled jalapeños from a jar.

Ground Pork Banh Mi Wraps | @simplywhisked

P.S. If you want, you can skip making your own Sriracha mayo and just buy some. It will save you a whole step and a few extra dishes. You can also feel free to leave out a vegetable from the pickled vegetables. Just use a little more of the others.

You can even easily substitute a different ground meat or use a baguette instead of tortillas. This recipe is really adaptable and forgiving.


Ground Pork Banh Mi Wraps

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


For the pickled vegetables:*

  • 1 carrot
  • 1/2 cucumber
  • 4 radishes
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt

For the Sriracha mayo:

  • 3/4 cup mayonnaise
  • 2 tablespoons Sriracha sauce

For the meat filling:

  • 1 1/2 pounds ground pork
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon olive oil
  • 1/2 teaspoon sesame oil

To assemble:

  • Whole wheat tortillas
  • Fresh cilantro
  • Pickled jalapeños slices


  1. Make the pickled vegetables: Place the carrot, cucumber, and radishes in a medium bowl. Toss with vinegar, water, sugar and salt. Transfer to an airtight container until ready to use.
  2. Make the Sriracha mayo: In a small bowl, whisk together the mayonnaise and Sriracha sauce. Set aside.
  3. Make the meat filling: In a large skillet over medium-high heat, brown the ground pork until no longer pink, breaking it into pieces as it cooks. Drain excess fat. Add remaining ingredients and stir to coat.
  4. To assemble: Fill each tortilla with a portion of meat filling. Top with pickled vegetables, Sriracha mayo, cilantro and pickled jalapeños.


*There is no correct way to slice or chop the vegetables for pickling. Choose what works best for you, and don’t spend more time on this than you want. A quick slice will work just as well as a fine chop.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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