Bánh Mì Rice Bowls

These Bánh Mì Rice Bowls are incredibly flavorful! Crispy pork tossed in a simple sauce consisting of coconut aminos, lemongrass, ginger and garlic is served over my cauliflower sushi rice with quick pickled carrots, cucumber and daikon radish and with a drizzle of spicy mayo on top!

Course Mains & Entrees

Cuisine Vietnamese, Vietnamese inspired

Keyword dinner, pork, rice, rice bowl, stir fry

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 386

Author Laurie McNamara

Equipment

Kuhn Rikon Julienne Peeler with Blade Protector, Stainless Steel Handle

Ingredients

FOR THE PICKLED VEGETABLES:

1½ tablespoons honey
3/4 teaspoon kosher salt
1/4 cup unseasoned rice vinegar
1/4 cup water
4 ounces matchstick carrots
6 ounces julienned persian cucumber (about 4) see notes
6 ounces julienned daikon radish

FOR THE PORK:

1 tablespoon cornstarch
1 tablespoon lemongrass paste or puree fresh lemongrass in your mini food processor
2 teaspoons garlic paste or use freshly grated
2 teaspoons ginger paste or use freshly grated
1/3 cup coconut aminos
1 medium lime juiced (about 1 to 2 tablespoons)
1½ teaspoons fish sauce
1 pound ground pork I use duroc ground pork

FOR SERVING (optional):

cauliflower sushi rice or rice of choice
spicy mayo
4 green onions sliced
2 tablespoons finely chopped cilantro
1 jalapeño thinly sliced
1 rainbow radish thinly sliced

US Customary - Metric

Instructions

MAKE THE PICKLED VEGETABLES:

In a mixing bowl, measure and add honey, kosher salt, (unseasoned) rice wine vinegar and 1/4 cup water. Whisk well until the salt and honey have dissolved.
Next, add in matchstick carrots and the julienned cucumber and daikon radish. Toss well to combine and set off to the side. I go back and toss every so often.

MAKE THE PORK:

In a liquid measuring measure and add cornstarch, lemongrass paste, ginger and garlic paste, coconut aminos, lime juice, and fish sauce. Whisk well to combine.
Heat oil in a large non-stick wok or chefs pan over medium-high heat to get nice and hot. Once the oil is hot, add the pork and spread it out in an even layer. Let it sit there for 3 to 4 minutes or until it get’s a deep golden, crusty sear on the bottom. Stir the pork around and break up any large clumps. Continue to cook, stirring often until crispy and deeply golden brown.
I there’s any excess fat from the pork, I recommend removing it and discarding.
Once the pork is crispy, pour in the sauce. Stir and cook until thickened, about 1 to 2 minutes.

SERVE:

Add desired amount of rice to a bowl (about 1/2 to 3/4 cup) with 1/4 of the pickled vegetables and 1/4 of the saucy pork. Drizzle with spicy mayo (if using) and top with sliced green onion, chopped cilantro and sliced jalapeño if desired. I also added some thinly sliced rainbow radish for a pop of color and because I had them on hand.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

*The nutritional value is for the saucy pork and vegetables and does NOT include rice and any toppings such as spicy mayo.

Notes: I use a julienne peeler for the vegetables, this makes it so much easier! I also, only use the outer parts of the cucumbers and one I get to the seeds I rotate the cucumbers and repeat.

Nutrition