Low FODMAP Banh Mi Inspired Fries
If you're a fan of banh mi, you'll love these low FODMAP french fries! Inspired by the classic Vietnamese banh mi sandwich, this recipe features pickled veggies, seasoned pork, cilantro, and spicy mayo. My mouth is watering just looking at it! Plus, they're ready in just 30 minutes - the perfect weeknight meal!
Servings: 4
Ingredients
- 650 grams frozen french fries (see FODMAP shopping tip above)
Seasoned pork ingredients
- 1 lbs extra lean ground pork
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1/2 lime, juiced
- 2 tsp sriracha
- 2 tsp sesame oil
Toppings
- 1/2 cucumber, julienned
- 1 carrot, peeled and julienned
- 1/4 cup water
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 handful cilantro, roughly chopped for garnish
Sriracha Mayonnaise
- 1/3 cup mayonnaise
- 1 tsp sriracha
- 1 tbsp rice vinegar
- 1 tsp maple syrup
Instructions
- Cook the frozen french fries according to the package directions.
- While the fries cook, prepare the pickled vegetables and pork. Start julienne slicing the cucumber and carrots. In a medium bowl, mix together water, 1 tbsp rice vinegar, and 1 tsp maple syrup. Add the sliced cucumber and carrots and toss to coat. Set the veggies aside to pickle while you prepare the pork.
- Mix together all pork ingredients, aside from the pork itself in a medium bowl. To a large frying pan over medium heat, add the ground pork and the sauce mixture. Using a clean spatula, break up the pork as it cooks, stirring regularly. Once the pork is fully cooked and the sauce has mostly evaporated, remove from heat.
- Prepare the sriracha mayonnaise: In a small bowl, mix together all sriracha mayonnaise ingredients until smooth with no lumps.
- Assembly: Distribute the french fries onto plates or bowls. Top with the cooked pork, followed by the pickled vegetables. Drizzle with sriracha mayo and add some chopped cilantro for garnish. Enjoy!