Banh Mi Bowl
A deconstructed Vietnamese Banh Mi sandwich served as a bowl with marinated pork, pickled vegetables, and jasmine rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Tenderloin (sliced into thin strips) | 500 | Grams |
| Jasmine Rice (uncooked) | 2 | Cups |
| Carrot (julienned) | 2 | Count |
| Daikon Radish (julienned) | 1 | Count |
| Cucumber (sliced into thin rounds) | 1 | Count |
| Cilantro (roughly chopped) | 1 | Bunch |
| Mint Leaves (roughly chopped) | 1 | Bunch |
| Soy Sauce | 4 | Tbsp |
| Fish Sauce | 2 | Tbsp |
| Rice Vinegar | 4 | Tbsp |
| Sugar | 2 | Tbsp |
| Garlic (minced) | 3 | Clove |
| Red Chili (thinly sliced) | 1 | Count |
| Mayonnaise | 5 | Tbsp |
| Lime (cut into wedges) | 1 | Count |
Instructions
- Cook the jasmine rice according to package instructions and set aside.
- In a bowl, mix soy sauce, fish sauce, 2 tablespoons of rice vinegar, sugar, and minced garlic to create a marinade.
- Add the pork strips to the marinade and let it sit for at least 30 minutes.
- In another bowl, combine the remaining rice vinegar with julienned carrots and daikon radish to pickle them. Let sit for at least 15 minutes.
- Heat a skillet over medium-high heat and cook the marinated pork strips until fully cooked.
- Assemble the bowl by placing a portion of rice, cooked pork, pickled vegetables, cucumber slices, cilantro, and mint leaves.
- Drizzle mayonnaise over the top and garnish with red chili slices and lime wedges.
Prep
- Marinate pork for at least 30 minutes.
- Pickle vegetables for at least 15 minutes.
Kitchen equipment
Rice CookerJulienne Peeler