Description
This Ground Pork Banh Mi Bowl recipe offers a flavorful twist on the classic Vietnamese sandwich by combining savory stir-fried ground pork with tangy quick-pickled vegetables and spicy sriracha mayo over nutty brown rice. Ready in just 25 minutes, it makes for a satisfying and fresh weeknight meal.
Ingredients
Scale
For the Quick-Pickled Vegetables
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 carrots, grated
- 1 English cucumber, sliced into half moons
For the Ground Pork
- 1 pound ground pork
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon sriracha
- 1 teaspoon brown sugar
Other Ingredients
- 2 1/2 teaspoons sriracha (divided)
- 1/2 cup mayonnaise
- 2 cups quick (minute) brown rice
- handful of cilantro for garnish
Instructions
- Prepare Quick-Pickled Vegetables: In a bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar until dissolved. Grate the carrots using the large holes of a box grater and slice the cucumber into half-moon shapes. Add the grated carrots and cucumber slices to the vinegar mixture and stir gently. Leave the pickled vegetables on the counter, stirring every few minutes while preparing the rest of the meal to allow them to marinate.
- Cook Brown Rice: Prepare the quick-cooking brown rice according to the package instructions. Set aside once done.
- Make Sriracha Mayo: Combine 1/2 cup mayonnaise with 2 teaspoons of sriracha in a small bowl. Mix well and refrigerate until ready to use for garnish.
- Prepare Ground Pork Marinade: In a bowl, whisk together 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1/2 teaspoon sriracha, and 1 teaspoon brown sugar to make the pork seasoning sauce.
- Cook Ground Pork: Heat a large skillet over medium-high heat. Lightly grease if necessary. Add the ground pork and crumble it as it cooks for 3 to 4 minutes until the pink mostly disappears. Drain any excess liquid if needed.
- Add Sauce and Finish Cooking Pork: Pour the prepared seasoning sauce over the pork and cook for an additional 5 to 6 minutes, stirring occasionally, until the pork starts to brown. Remove from heat.
- Assemble Banh Mi Bowls: In serving bowls, layer a scoop of the cooked brown rice, a generous helping of quick-pickled vegetables, and the cooked ground pork. Drizzle with sriracha mayo and garnish with fresh cilantro leaves. Serve immediately.
Notes
- Grating the carrots with the large holes of a box grater gives a perfect texture for quick pickling.
- You can adjust the amount of sriracha to your preferred spice level.
- Quick pickling the vegetables at room temperature allows them to soften and absorb flavor fast.
- If you prefer, jasmine rice can be substituted, but brown rice adds nuttiness and fiber.
- Ensure to stir the pickled vegetables occasionally to prevent uneven pickling.
- Drain the pork well after the initial cooking step to avoid soggy bowls.