Pork Banh Mi Flatbreads with Pickled Veggies and Sriracha Mayo

These Pork Banh Mi Flatbreads bring together the bright, tangy flavors of a classic Vietnamese sandwich and the savory depth of Japanese cuisine. Crisp flatbreads are topped with ponzu-glazed ground pork, melted mozzarella and a zesty pickled cucumber and carrot slaw. A drizzle of Sriracha mayo adds just the right amount of heat.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes. The quick-pickled vegetables add a refreshing crunch that balances the rich pork and cheese. Serve with lime wedges for an extra burst of citrus.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat broiler to high. Wash and dry produce. Trim and thinly slice cucumber into rounds. Trim, peel and grate carrot on the largest holes of a box grater. Roughly chop cilantro. Halve lime. Halve, peel and thinly slice shallot.
2. Place flatbreads, dimpled sides down, on a baking sheet. Rub tops with a drizzle of olive oil; season with salt and pepper. Toast on top rack until golden brown and crisp, 3-5 minutes.
3. While flatbreads toast, in a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar and as much shallot as you like. Season with a big pinch of salt and pepper. Set aside to pickle. In a small bowl, combine mayonnaise with Sriracha to taste.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and season with garlic powder, salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. In the last minute of cooking, add ponzu and remaining cilantro.
5. Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; sprinkle evenly with mozzarella and top with pork. Return flatbreads to top rack and bake until cheese melts and edges are golden brown, 5-6 minutes.
6. Drizzle flatbreads with spicy mayo and slice into pieces. Divide between plates and top with as much pickled cucumber and carrot (draining first) as you like. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken or turkey work well as substitutes. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

A mix of soy sauce and lime juice (2:1 ratio) with a pinch of sugar can mimic ponzu’s tangy flavor.

How do I store leftovers?

Store components separately: flatbreads at room temperature, pickled vegetables and pork in the fridge. Reheat flatbreads in the oven or toaster oven to maintain crispness.