Description
A delightful Vietnamese Banh Mi Bowl featuring marinated pork, tangy pickled vegetables, and a spicy mayo drizzle over rice.
Ingredients
Scale
- 1 lb pork tenderloin or ground pork, sliced thin if using tenderloin
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 cup carrots, julienned or shredded
- 1 cup daikon radish, julienned (or substitute red radish)
- ½ cup rice vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 cups cooked jasmine or white rice
- 1 English cucumber, sliced thin
- ¼ cup mayonnaise
- 1–2 teaspoons sriracha (adjust for heat)
- 1 teaspoon soy sauce (stirred into the mayo)
- Fresh cilantro (for garnish)
- Sliced jalapeño (optional)
- Lime wedges
Instructions
- Marinate the pork. Whisk together soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and pepper. Add the pork, tossing to coat. Marinate at least 30 minutes, or up to overnight for deeper flavor.
- Quick pickle the vegetables. In a bowl, combine carrots and daikon with rice vinegar, sugar, and salt. Let sit at room temperature for at least 30 minutes, stirring occasionally.
- Cook the pork. Heat a skillet or grill pan over medium-high heat. Cook the pork until browned and cooked through, about 3–4 minutes per side for sliced tenderloin, or 6–8 minutes for ground pork, breaking it up as it cooks.
- Make the sriracha mayo. Stir together mayonnaise, sriracha, and soy sauce until smooth. Taste and adjust the heat.
- Assemble the bowls. Divide rice between four bowls. Top with the cooked pork. Use a slotted spoon to add the pickled vegetables, leaving the excess liquid behind. Add cucumber slices, cilantro, and jalapeño if using. Drizzle generously with sriracha mayo. Serve with lime wedges.
Notes
For a quick weeknight dinner, marinate the pork the night before. Leftover components keep well separately, with rice and pork lasting 3–5 days, pickled vegetables up to a week, and mayo around 5 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg