Banh Mi Bowl

This is the perfect recipe to spend a few minutes preparing at the first of the week and have something really quick and easy to throw together for lunches and dinner.

Marinate the pork: marinate at minimum for one hour

  • 1 pork chop sliced thinly or 1/2 lb ground pork
  • 1 shallot diced
  • 1-2 cloves garlic minced
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil

Pickled veg: minimum one hour and will last in your fridge for a few weeks

  • 1 medium carrot peeled and cut into matchsticks
  • 1 medium daikon cut into matchsticks
  • 1 tsp salt
  • 1 tsp sugar
  • Cover with half water, half vinegar

This last component can be made once and keep for a couple weeks, just mix together some mayo (about a tbsp per serving) and as much Sriracha as you like. If you want to do a fancy drizzle but don’t have a squeeze bottle, put it in a small plastic baggy and cut a small hole in one of the corners!

To bring everything together heat a cast iron, grill pan or frying pan to med high, add a couple tsp of oil of your choice and brown on each side for 1-2 minutes, once browned I like to add in the remaining marinade so to not lose any flavour and sauté until cooked through.

Grab yourself a bowl of rice or vermicelli noodles top with your pork, pickled veg, sliced cucumber, cilantro, lime wedges, drizzle with your Sriracha mayo and enjoy!


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