Description
A flavorful twist on the classic Vietnamese banh mi sandwich, this easy banh mi rice bowl is loaded with marinated pork, pickled vegetables, and spicy mayo.
Ingredients
1 pound pork tenderloin, thinly sliced
1 tablespoons soy sauce, or tamari
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 teaspoons olive oil
2 carrots, shredded
2 radishes, thinly sliced
1/2 cup hot water
3/4 cup rice vinegar
3 tablespoons sugar
2 teaspoons salt
1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon soy sauce
2 cups cooked rice
1 cucumber, thinly sliced
1 shallot or green onion, thinly sliced
shredded cabbage (optional)
jalapeno slices (optional)
cilantro (optional)
Instructions
1. Place pork in a large plastic bag. Mix soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and pepper. Add to bag and marinate 1 hour or overnight.
2. Heat oil in skillet. Sear pork in batches 1–2 minutes per side.
3. Combine water, vinegar, sugar, and salt in jar. Add carrots and radishes. Marinate 1 hour or overnight.
4. Mix mayonnaise, sriracha, and soy sauce. Refrigerate.
5. Divide rice into bowls. Top with pork, pickled veggies, cucumber, cabbage, green onion, jalapeno, and cilantro. Drizzle with Sriracha mayo.
Notes
Store leftovers in the fridge for up to 2 days.
Swap pork with ground chicken or tofu.
Use cauliflower rice for paleo.
Reheat pork and rice before adding fresh toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vietnamese