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Bahn Mi Won Ton Cups

Course Appetizer, lunch, Main Course
Cuisine Asian
Keyword appetizers, Bahn Mi, healthy appetizer, Won ton Cups


  • muffin pan


For The Sauce

  • 1/2 cup rice wine vinegar
  • 1/4 cup low sodium soy sauce or Tamari
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons siriacha sauce
  • 1 serano pepper, minced

For The Pork Filling

  • 2 tablespoons olive or a neutral oil (vegetable or canola)
  • 1 pound ground pork can substitute ground turkey or chicken
  • 1/2 cup finely diced onion
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/2 of the prepared sauce

For The Salad

  • 2-3 cups finely shredded Napa cabbage
  • 1/2 cup finely diced red pepper
  • 1 carrot, shredded on a box grater
  • 1/4 cup finely chopped scallions
  • 1/2 cup chopped fresh cilantro

Additional Ingredients

  • 1 package fresh won ton wrappers (about 24)
  • Reserved prepared sauce


To Make The Won Ton Cups

  • Preheat the oven to 350 degrees
  • Spray a regular-sized muffin tin liberally with cooking spray. Place a won ton wrapper in each hole of the muffin tin. Spray again with cooking spray and bake for 8-10 minutes or until each won ton is slightly browned.
  • Remove the won tons from the oven and set the cups aside to cool.

To Make The Sauce

  • In a microwave-safe bowl or measuring cup, add the vinegar, soy sauce, sugar, fish sauce, siracha, and peppers. Heat for 30 seconds or so to dissolve the sugar. Mix well and set aside.

To Make the Pork Filling

  • place the oil in a large-sized saute pan and heat over medium heat. Add the pork, onions, garlic, and salt. Cook until the meat begins to brown and the onions are translucent. About 7 minutes or so. Add 1/2 of the reserved sauce and cook until the liquid is evaporated. Remove from the heat and set aside.

To Make The Salad

  • In a medium-sized bowl, toss together the cabbage, peppers, scallions, carrots, and cilantro. Set aside.

To Make The Won Ton Cups

  • Fill each wonton cup with a tablespoon or so of the pork mixture, top with a bit of the salad mixture. Add a teaspoon or so of the sauce and serve.