Low Carb Banh Mi and yes, made with Carbalose bread but shaped into a different form. So, as I am from the mountains of Colorado, there were no Thai restaurants hence nary a low carb Banh Mi Sandwich in sight. As a diabetic I had never had nor tasted one and really had no basis of comparison but the ingredients that go into one are all ingredients I am quite familiar with, love, and use all the time. I do have lots of friends who have not only eaten them but raved about them so I thought, since I use and make all the ingredients in a low carb carbalose flour Banh Mi sandwich, and yes I do even have maggi sauce, why not just try it. Well, I am here to tell you this baby is ridiculously good. It is not the largest sandwich at 6 inches but it does pack unbelievable flavors in those 6”. I do want to say your small baguettes will not be as crispy as a traditional one. I did use a small amount of butter to toast it and that’s about as good as it gets. If you look carefully, you can see all the layers of goodness.
If the average 6″ Banh Mi sandwich has 70g-75g carbs I’m not sure where else you could get a sandwich with all the stuff piled in a bun and have it under 17g carbs so, when you have nothing else better to do, please try it. You will need the recipes for Carbalose Flour Bread, Chicken Liver Pate, and Maggi Mayo which is best made a day or two ahead anyway and which means you can make this in stages.
I have included a picture of the bun top’s guts hollowed out and which weighs about an ounce because not only is it not needed, it allows more room for other stuff. If you decide to hollow out the top it will also reduce your final carb count by about 1g.
The picture to the left is my very first Banh Mi (bunless of course) that I had while on a recent trip to Seattle to see old friends. Notice the egg which was an add on. I have to say it really was divine and though quite piquant with the jalapeno peppers, I am positive it had a bit of sugar in it.
I’m really sorry I did not have any pork skins to eat with my sandwich as they would have been the perfect accompaniment but ate the last of what I had and hadn’t popped any replacements.
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 Recipe Carbalose Bread
- 1 Recipe Chicken Liver Pate
- 1 Recipe Maggi Mayo
- 12 Oz Warmed Pulled Pork
- 1 C Apple Cider Vinegar
- 1 C Water
- 3 Drops Liquid Sucralose
- 1 Grated Medium Carrot (Or About 1 Cup)
- 1 Grated Jicama (Or About 1½ C)
- 1 Medium Cucumber Sliced Lengthwise
- 8 T Pickled Jalapenos
- 8 T Coarsely Chopped Cilantro
- 8 t Butter
- Combine water, vinegar, & Sucralose and add grated veggies. Refrigerate and marinate at least a couple of hours.
- Slice bun in half (carefully scooping out top of bun if wanted you can use it later for bread crumbs), thinly spread butter on top & bottom and toast in heated skillet.
- Spread chicken liver pate on each bottom.
- Divide and place pork on top of pate.
- Add drained veggies.
- Add sliced cucumber.
- Spread with maggi mayo.
- Evenly distribute jalapenos.
- Cover with cilantro.
- Close, cut and serve.
- 4 Servings
- 795 Calories, 48.1g Protein, 41.5g Fat, 37.7g Carbs, 21.2g Fiber, 16.5g Net Carbs
- Nutritionals include bread, maggi mayo and pate as well as the rest of the ingredients.
- I marinated my cucumber but I think it would be much crunchier just sliced and un-marinated.
- If you like, have and use pickled red onions they might be another good addition but are not authentic to the sandwich.
Hi Deborah! I’d like to try this….please give me a little bit of instruction on making the buns. I’ve made carbalose bread in the loaf pan several times successfully. Do you use a special hoagie bun pan for these or do you just form them and bake them without a shaping pan? How many buns do you get from one recipe of bread dough or how much does each bun weigh before you put them in the oven? Thanks a bunch! It looks delicious and I can think of other great sandwiches with that bun!
Hey Lisa,
I started out thinking I could get 5 buns at 5 oz. each and as you can see from the upper center pic I ran out of dough for the last one. Since I already had the first four ready I just made a roll out the last of the dough. So I suggest you divide the dough into 4 equal weights and not have any leftover. No they were just free-form, no pan. End weight is 4 oz. and only 3 oz. if you hollow the top which is what I did.
Go get ’em.
Deborah