Estimated read time: 2-3 minutes
You can count on these banh mi rice bowls to be a people pleasing dinner.
Sweet, spicy and tangy. This recipe is bursting with flavor! Chef Jeff from Smith's shared how to make banh mi rice bowls to add a new and fresh dish to your dinner rotation.
Banh Mi Rice Bowls
INGREDIENTS
For the Pork
- 1 pound pork tenderloin, thinly sliced
- 1 tablespoon soy sauce
- 2 tablespoon fish sauce
- 2 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon pepper
- 1 tablespoon olive oil
For the Spicy Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce
For the Pickled Veggies
- 1 jalapeno, minced
- 1 shallot, thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber, diced
- ½ cup water
- ¾ cup rice vinegar
- ¼ cup sugar
- 1 tablespoon kosher salt
To Serve
- 4 servings cooked rice
- shredded cabbage as needed
- chopped cilantro
- lime wedges
METHOD
- Make the pickled veggies by whisking the water, salt, vinegar, and sugar in a bowl until dissolved. Add in the veggies. Make sure they are submerged. Cover with plastic and put in the fridge at least 1 hour.
- Add the pork to a zip bag or bowl. Add in all of its ingredients and mix to combine. Cover and place in the fridge for 30-60 minutes.
- Make the spicy mayo and place in the fridge until ready to use.
- Add some oil to a large skillet over medium high heat. Once hot add the pork in a single layer. Cook for 2 minutes per side. Cook in batches if necessary. Remove them from the pan. Cook any extra marinade juices for a few minutes.
- Serve the pork on a pile of rice, along with some pickled veggies, cabbage, cilantro, lime wedge, and some spicy mayo. Drizzle on some of the sauce in the pan. Enjoy!
×
