Vietnamese-inspired Banh Mi Bowl

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Vietnamese-inspired Banh Mi Bowl

These Vietnamese-inspired banh mi bowls take a favorite sandwich and turn them into a bowl form. They feature flavorful shredded pork, quick pickled veggies, and a creamy Sriracha mayo.

Prep Time20

Cook Time4

Course: Main Course

Cuisine: Asian-Inspired

Servings:

Calories: 489kcal

Author: Olivia & Annie

Ingredients

For the pork

1 ½ pounds boneless pork tenderloin, cut into 3-inch pieces
⅓ cup low-sodium soy sauce (swap for low-sodium tamari for gluten-free)
⅓ cup water
2 tablespoons honey
2 tablespoons rice wine vinegar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon Sriracha

For the pickled carrots

2 cups shredded carrots
½ cup rice wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
1 cup warm water

For the spicy mayo (or purchase store-bought spicy mayo)

½ cup mayo
1-2 tablespoons Sriracha, depending on preference
1 tablespoon lime juice
Pinch of salt, to taste

For the bowls

1 English cucumber, thinly sliced
White or brown jasmine rice, for serving
Fresh cilantro sprigs
Jalapeño slices, optional
Fresh lime slices

Instructions

Begin by cutting the pork tenderloin into pieces that are 3 inches wide. Place them in the insert of a crockpot. Add the soy sauce, water, honey, rice vinegar, garlic, ginger, and sriracha to the crockpot. Cover and cook on high for 4 hours. When done cooking, shred the pork in the crockpot with two forks.
In a medium bowl, add the carrots, rice vinegar, sugar, salt, and warm water. Mix well and set aside. Place it in the refrigerator if it will be sitting for a few hours.
Add the mayo, Sriracha sauce, lime, and salt to a small bowl and mix until combined.
Prepare the rice, cucumber, cilantro, and any other toppings you will be adding to the bowls.
Assemble each bowl by first placing the rice in the bowl, followed by the pork, the toppings, and the spicy sriracha mayo.

Notes

We recommend storing the pork in an airtight container in the refrigerator. You can also freeze it for up to 3 months. Store the pickled vegetables in the pickling liquid in an airtight container. Store the spicy mayo in an airtight container as well. You can also freeze leftover pork. We recommend storing in an airtight container or Ziploc bag and freezing for up to 3 months. When you are ready to eat it, place into the refrigerator to thaw overnight. Alternatively, you can thaw it in a bowl of cold water the day of. Make sure it is in a sealed bag and place it into a bowl of cold water, changing the water every 30 minutes until thawed. Then reheat over the stove and cook the rice and prepare the toppings the day off.
This recipe is gluten-free when made with tamari or coconut aminos instead of soy sauce. It is dairy free.
The recipe can be found on My Fitness Pal by searching "BWB Banh Mi Bowls." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition