Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
May 12, 2012

Banh Mi Salad

By Worker Bee
51 Comments

Banh Mi is an increasingly popular Vietnamese sandwich with a sweet, savory, tangy and sometimes spicy blend of meat, raw vegetables and herbs. Freed from the confines of a baguette, the bold flavors and contrasting textures of Banh Mi also make an incredible salad. In this simple Primal version, peppery seared pork is tossed with a crunchy cabbage and carrot slaw and topped with cilantro, mint and a tangy mayonnaise dressing.

Pork is the type of meat that most typically fills Banh Mi sandwiches. This Primal version eliminates the sugar often used to sweeten the pork and instead coats the meat in a pepper-garlic marinade. Although the colorful veggies stuffed into Banh Mi sandwiches are usually pickled in sugary brine, it’s not necessary for this salad. Just throw the raw cabbage, carrots and cucumber into a bowl (plus radish and sliced jalapeno, if you’re inclined) and top with a tangy dressing. The refreshing blend of flavors in this salad taste especially good when the weather is warm; in the summer, consider grilling the meat instead of pan-frying.

A salad this good makes a person wonder what other sandwiches would taste better in a bowl. How about a BLT, or Turkey Club or Pulled Pork…skip the bread and make salad instead!

Servings: 4

Ingredients:

  • 1 pound of pork loin, sliced into 1/2-inch pieces
  • 3 garlic cloves, thinly sliced or pressed
  • 2 tablespoons fish sauce (found in the Asian section of grocery stores)
  • 1 teaspoon black pepper
  • 5 cups grated cabbage
  • 1 cup grated carrot
  • 1 to 2 cups thinly sliced or chopped cucumber
  • 2 green onions, chopped
  • Handful of mint and cilantro leaves, torn into pieces
  • Optional: jalapeno and radish, thinly sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons unseasoned rice vinegar (fresh lime juice can be substituted)

Instructions:

Combine pork, garlic, fish sauce and black pepper in a sealed bag or container. Marinate while you prepare the rest of the ingredients, or longer if possible.

In a small bowl, whisk together mayo and vinegar. If you like a lot of dressing on your salad, double the amounts used. Set aside.

Combine all the vegetables and herbs in a large bowl.

Heat several tablespoons of olive oil or coconut oil in a large cast iron skillet over medium-high heat. Add the pork, searing for 3-4 minutes on each side.

Remove from the pan. Slice the medallions of pork into thin strips and mix with the salad ingredients.

Pour dressing on top. Toss well and serve.


greek_640x80
evao_640x80
dcab_640x80
mayo_640x80
honey_640x80
clmayo_640x80
fuel_640x80

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

51 Comments on "Banh Mi Salad"

avatar

Sort by:   newest | oldest | most voted
Shannon
4 years 4 months ago

Wow, this looks delicious!

Stephanie
4 years 4 months ago

IMO, I’m pretty sure most sandwiches would taste better in a bowl 🙂 This looks amazing. I might have to pull this together for a mother’s day brunch tomorrow!

yoolieboolie
yoolieboolie
4 years 4 months ago

YUMM-O!

Catie
4 years 4 months ago

Asian-inspired dishes have fallen by the wayside since eating primal – often brown sugar and dubious umami, yeast-extracty condiments feature heavily. But nice to see a ‘clean’ variation, and one I swear I can sniff, hear sizzling and taste through the page! Tangy piggy salad, scrum. (Perhaps Subway could ditch the fluffy buns and make a range of deconstructed offerings? A rippling Jared Fogle in a loincloth, snapping stale bread sticks over his thighs and bellowing – is the new paleo ambassador).

Rachel in Seattle 'burb
Rachel in Seattle 'burb
4 years 3 months ago

Subway *USED* to make any sammich as a salad for no extra cost.

Now, they charge a lot more. F’ers.

That was the healthier option – salad, and oil/vinegar is almost paleo.

The latest “healthy” has added lots of sugar and *crap*.

Paleo Bon Rurgundy
Paleo Bon Rurgundy
7 months 30 days ago

“Jared Fogle in a loincloth, snapping stale bread sticks over his thighs and bellowing” takes on a whole new context post 2015…

Alston Trbula
Alston Trbula
4 years 4 months ago

Hey Mark, did our ancestors ever leave their home and parents? Did they ever get to an age where they just up and left, and moved on like we do in college nowadays? I find it odd that a great deal of college kids get depressed when they have to leave home, and was wondering if it is because it might be an unnatural and modern phenomenon?

John
John
4 years 4 months ago

There’s a restaurant in the Palo Alto area called Burger in a Bowl, or something like that. I don’t live there, but tried it once on a business trip. I was already primal, but their creativity with how to serve burgers in a bowl with a zillion variations was amazing. Certainly their menu lends weight to the idea that many sandwiches would be liberated by losing the bread.

butternutrition
4 years 4 months ago

Yum, this looks delicious!

trackback

[…] I LOVE Banh Mi sandwiches – and now, SALADs. […]

~heather~
~heather~
4 years 4 months ago

Made and devoured, so good!!! See this being made frequently as Houston heats up!

trackback
4 years 4 months ago

[…] Mark’s Daily Apple Related Posts:Banh Mi SaladBanh Mi SaladBrightly Colored Vegetable Salad with Chermoula Dressing This entry was posted in Health by admin. Bookmark the permalink. […]

trackback
4 years 4 months ago

[…] Mark’s Daily Apple Related Posts:Banh Mi SaladBanh Mi SaladBrightly Colored Vegetable Salad with Chermoula Dressing This entry was posted in Health and tagged Banh, Salad by admin. Bookmark the permalink. […]

Warwick
Warwick
4 years 4 months ago

I just made and ate this, and it’s delicious! It’s definitely worth taking the time to make your own mayonnaise.

Kevin
4 years 4 months ago

This looks great! I can’t wait to eat it . 🙂

Tolovana
Tolovana
4 years 4 months ago

Those carrots should be carrots and daikon, and should be quick-pickled.

KC
KC
4 years 4 months ago

5 cups of cabbage? Did you guy use that much? Picture shows about a 1/2 cup…and that looks like a bit more than 1 pound of pork. And how many servings for this generous recipe. It’s not mentioned. I want to prepare it but want to confirm the amounts specified in the ingredient list. Anyone?

RedBear
RedBear
4 years 4 months ago
I served 7 adults with a double order but I did add some extra meat (about 1 extra pound). I had probably 1-2 portions left over. So to answer your question I believe you could serve 3-4 people with a single batch. One of the great things about it is that it is roughly 1/3 meat 2/3 vegetable so you really do not need to serve any sides. So yes, 5 cups of cabbage. I think thats going to be about 1 medium head of cabbage depending on if you tightly pack the measuring cup or loosely pack it. The… Read more »
Shelley O'Neill
Shelley O'Neill
4 years 4 months ago

Just made this for Me and my Fella for Sunday supper, soo nice!! The pork marinade was particularly tasty. I’ll be making this again for sure. Thanks muchos Mark.

Melissa
Melissa
4 years 4 months ago

You should add a thai spicy beef salad recipe to the site. The crying tiger uses rice powder so it is not primal, but the spicy beef is almost primal. It contains probably 2 teaspoons of sugar for 4 people. The dressing is super acidic and spicy. It is the only thing I order at a thai restaurant. So good!

Rachel S
Rachel S
4 years 4 months ago

Made this tonight for dinner! Yum! My only complaint is that there was WAY more salad than I needed for 2 grownups and 2 kids. Oh well… I bet it’ll be delicious as leftovers for lunch tomorrow too.

wisconsin
wisconsin
4 years 4 months ago

Made this tonight for dinner. For those of you worrying about portions – you don’t have to follow the recipe to the T! Make as much as you want. I actually had 3lbs of pork loin that I made up in batches and it was amazing. One of the best things I’ve had to eat in a long time! I think marinating the pork all day helped too.

RedBear
RedBear
4 years 4 months ago

I served a small group of moms (only one of which was primal) this delicious meal today and it got great reviews! In fact, I brought it to an “ice cream social” as a healthy alternative and the adults largely ignored the ice cream.

I tried it with with both pan-seared and BBQ grilled pork loin and I found the BBQ grilled to be just a bit more to my liking. To be fair, it almost always is. =)

It is a great recipe and I am certain it will be requested at our next get together.

Thank you!

ZenBowman
ZenBowman
4 years 4 months ago

@Alston: Great question, I agree that a sense of place and belonging is central to the human experience, and I don’t think that it is surprising that moving away from home is traumatic, at least at first.

An animal is most secure and content in his own habitat, and in my experience as an international immigrant, it takes 5-6 years of adjustment before you feel like you belong in a particular area and are familiar enough with it to call it home.

ZenBowman
ZenBowman
4 years 4 months ago

More on topic, Vietnamese food is glorious, they are the kings of pork in my book.

HopGoddess
HopGoddess
4 years 4 months ago

It’s killing me that I don’t have a kitchen at work! I will have to make this up tonight and bring it for work tomorrow. Yum.

Kim Gray
4 years 4 months ago

Awesome recipe! I made this one for lunch today and it was great. I’ve always salivated over bahn mis and I never thought to just throw the stuff into a salad form. Thanks for the “duh!” ah-ha moment.

Laura
4 years 4 months ago

Had this for dinner tonight and it was delicious! Thank you.

Team Oberg
Team Oberg
4 years 4 months ago

I have made Bahn Mi lettuce wraps at home with leftover pulled pork! We love asian flavors

healthy recipes
4 years 4 months ago

This is a great recipes.
Thank You,
mytophealthyrecipe.com

cz
cz
4 years 4 months ago

instead of pickled veggies, use kim chi, purchased refrigerated, for yummy tang and happy probiotics!

trackback

[…] Banh Mi salad […]

Tran
Tran
4 years 4 months ago

Haha, this recipe interested and impressed me. I’m Vietnamese and even can’t imagine how we eat Banh Mi with pork, we used to eat with pork’s liver paste and salad added with herbs,chilly. Anyway, this may be one way enjoy Banh Mi. Btw, have you been to Vietnam?

Paleo Bon Rurgundy
Paleo Bon Rurgundy
7 months 30 days ago

I appreciate your comment. I too was looking for pork or chicken liver pate spread and potentially pickled veggies, like do chua (carrot and daikon). Now there are so many bahn mi variations, which is great too. Guess I’m more of a classical recipe type of guy.

Jayjen
Jayjen
4 years 4 months ago

Just had this for dinner tonight. It is great. Thanks!

Defrog
Defrog
4 years 3 months ago

This is becoming a regular weeknight meal in my house. My husband, 2.5 year old, and I all love it!!

Ran out of cucumbers and fresh cilantro this week, so last night we added green peppers & some coriander seeds. Very yummy. Might try to add some hot pepper flakes to the salad next time!

Heidi
Heidi
4 years 3 months ago

Excellent! Loved it.

trackback
4 years 2 months ago

[…] made Banh Mi Salad, which was awesome.  There was photographic evidence, but I accidentally deleted it from my camera. […]

trackback

[…] devouring salads, sauteeing kale with garlic and onions, baking Swiss chard with shrimp, adding spinach to chicken scalloppine and stir fries, and snacking on purple carrots. I roasted beets and carrots for a salad, and hummed the Fraggle Rock song as I diced radishes and cabbage for Banh Mi Salad. […]

trackback

[…] I always find myself craving cold, refreshing salads. Mark’s Daily Apple posted a great recipe turning a popular Vietnamese sandwich into a salad. The flavors are a medley of “sweet, […]

bánh trung thu kinh ?ô
4 years 1 month ago

I’ll immediately seize your rss feed as I can not find your email subscription link or newsletter service. Do you’ve any? Please permit me know in order that I may just subscribe. Thanks.

trackback

[…] Banh mi salad with banana for dessert […]

Raya
Raya
3 years 5 months ago

made this for dinner tonight and it was AMAZING!

trackback

[…] Banh Mi Salad […]

mims
mims
2 years 9 months ago

wow, great recipe. Even better if you add some lemongrass curry paste to the mayo
dressing.

trackback

[…] Do Chau means “sour stuff,” even though these quick pickles are slightly sweet. Traditionally this is made with daikon radish, but I had Black Spanish Radish in the CSA box and since it is a larger more mild radish, I thought I’d try this out. And it worked great. Do Chau usually makes an appearance on banh mi or spring rolls, though you can use it pretty much anywhere you want as a condiment. Or hey, just eat it out of the jar. I plan on trying this banh mi salad.  […]

Bánh trung thu
2 years 3 months ago

Banh mi is popular in VietNam, It taste good and you can add many kind of meat, vegetable and enjoy

SelphieFairy
SelphieFairy
2 years 1 month ago

“Banh Mi” literally translates to “bread.” “Banh Mi Salad” LITERALLY means “Bread Salad.” lmao omg

trackback

[…] Banh mi salad with banana for dessert […]

trackback

[…] made Banh Mi Salad, which was awesome.  There was photographic evidence, but I accidentally deleted it from my camera. […]

gian giao
1 year 28 days ago

Banh mi is popular in VietNam, It taste good and you can add many kind of meat, vegetable and enjoy.

wpDiscuz