Banh Mi Lettuce Wraps

Ingredients

• 4 oz. thin rice noodles 

• 3 radishes, thinly sliced

• 2 medium carrots, grated 

• 2 tbsp. sugar

• 3 tbsp. rice vinegar 

• 1/2 tsp. kosher salt

• 1/2 c. mayonnaise 

• 3 tbsp. Sriracha 

• 1/3 c. hoisin sauce 

• 1/3 c. soy sauce 

• 2 tbsp. grated fresh ginger

• 3 garlic cloves, grated

• 1 1/2 lb. boneless pork chops, cut into 1/2-inch pieces

• 2 heads butter lettuce (about 18 leaves)

• 1/4 c. fresh cilantro, torn

Directions

1. Bring a medium pot of water to a boil. Add the noodles and cook until barely tender, about 4 minutes. Drain the noodles and submerge in a bowl of cold water to cool.

2. Combine the radishes and carrots with the sugar, 2 tablespoons rice vinegar and the salt in a medium bowl, making sure the vegetables are coated with the vinegar. Cover and refrigerate for at least 30 minutes and up to 2 hours.

3. Meanwhile, stir the mayonnaise, 1 tablespoon Sriracha and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.

4. Mix the hoisin sauce, soy sauce, ginger, garlic and the remaining 2 tablespoons Sriracha and 1 tablespoon rice vinegar in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.

5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a slotted spoon to remove the pork from the marinade and add it to the skillet. Cook, stirring, until cooked through, 4 to 5 minutes. Transfer to a bowl.

6. Drain the noodles and toss with the remaining 1 tablespoon vegetable oil. Drain the carrot mixture. To assemble, put some noodles in each lettuce leaf and top with pork, carrot mixture, Sriracha mayonnaise and cilantro.