Low Carb Banh Mi Pockets

These are some of our favorite ways to enjoy one of our favorite sandwiches when we are craving the real deal. “Banh mi” literally translates to “bread” and Vietnamese. Hopefully, someone comes up with the billion dollar idea how to keto-fy french baguettes soon – but until then, these are the best we’ve had get our fix.

Some notes:

1. The absolute EASIEST WAY to make these is to purchase the cold cuts, Vietnamese mayo, pickled veggies, and paté from your local asian market or Vietnamese deli. You can make your own fixins’ but it’s a process.
2. If you have a Banh Mi shop near you, like Lee’s Sandiwich, Tip Top, Banh Mi Ba Le, or similar – those shops will have the ingredients ready for grab and go.
3. The key to a crispy wrap is the lavash that you use – our absolutely favorite to use for these are CutDaCarb flatwraps. You can ONLY purchase them online directly from their website cutdacarb.com. A close second is low carb lavash bread you can find at specialty markets or Middle eastern grocery stores. The third option is Josephy’s lavash bread that can almost always be found at Walmarts across the country.
4. I have only fried pockets but you can air fry or bake them to your liking. Try 375 degrees for 4-5 minutes.

Low Carb Banh Mi Pockets

Get your low carb banh mi and eat it too!

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: banh mi, easy, pockets

Servings: 8

Net Carbs: 3g

Equipment

Non-Stick Frying Pan

Ingredients

• 2 cups Vietnamese cold cuts or chinese bbq pork diced
• 1 cup cucumbers diced
• 1/2 cup Vietnamese mayo
• 1/4 cup jalapenos diced,
• 2 tablespoons cilantro diced
• 1 cup Vietnamese pickled daikon and/or carrots
• 1/4 cup paté
• 2-4 sheets lavash bread
• Soy sauce
• Black Pepper (to taste)
• 1/2 cup avocado oil

Instructions

• Heat the oil in the pan on medium heat.
• While the oil is heating, mix the diced meat, cucumbers, mayo, jalapenos, cilantro, and pickled veggies.
• On a cutting board, cut the lavash bread into event four strips (width-wise).
• Spread the pate on the surface of each strip.
• Spoon 1-2 tablespoons of the banh mi mixture and place it on the bottom right hand corner of lavash strip.
• Fold the bottom right hand corner of the strip to the left to cover the banh mixture. Continue following the fold until you reach the other side of the lavash strip.  Follow the diagram below to see how to continue folding the pocket.
• Fry the pockets seam side down in the hot oil. These fry fast, so each side should crisp up within 1-2 minutes. Flip and fry the other side.
• Place the fried pockets on a paper towel lined plate to soak up any excess grease
• Sprinkle black pepper in soy sauce and enjoy it as a dip for the banh mi pocket!

Nutrition

Calories: 198kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Sodium: 48mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g

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