Pork Banh Mi Bowl
This Banh Mi Bowl recipe borrows flavors from the classic Vietnamese banh mi sandwich, in bowl form! Ground pork and rice topped with crunchy veggies.
Ingredients
- 2 cups cooked Jasmine rice
For the pickled veggie topping:
- 2 small cucumbers, chopped
- 3 ounces matchstick carrots
- 1 ounce rice wine vinegar
- 1 pinch salt
For the pork:
- 1 teaspoon sesame oil
- 12 ounces ground pork
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 1 teaspoon sriracha sauce
- 4 tablespoons teriyaki sauce
For topping:
- ¼ ounce fresh cilantro, chopped
Optional toppings:
- fresh herbs, green onions
- extra sriracha or sambal oelek, to add spice
- spicy mayo, 1 part sriracha to 1 part mayo
Instructions
- Prepare your rice according to package instructions.
- Make the quick pickled vegetables. Add cucumber, carrots, vinegar and a pinch of salt to a small bowl. Toss to coat and allow to rest at room temperature while you cook the rest of the dish.
- Next, make the pork. Add sesame oil to a large skillet, heated to medium-high heat.
- Add ground pork, ginger and garlic to hot pan. Cook, breaking the pork into crumbles, for 4-6 minutes until the meat is cooked through. Add sriracha and teriyaki sauce, and cook, stirring for about 1-2 minutes to glaze the cooked pork.
- Add cooked rice to a bowl. Top rice with pork and pickled vegetables, then garnish with cilantro or other optional toppings listed above.
- Serve warm or at room temperature!
Notes
If you don't have teriyaki sauce on hand, don't worry! Combine 2.5 tablespoons soy sauce (or coconut aminos) with 1.5 tablespoons brown sugar (or white sugar/maple syrup).
Serving: 1, Calories: 857kcal, Carbohydrates: 62g, Protein: 52g, Fat: 43g, Saturated Fat: 14g, Polyunsaturated Fat: 25g, Cholesterol: 162mg, Sodium: 1849mg, Fiber: 4g, Sugar: 11g
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