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Fresh Vietnamese Banh Mi Bowl Recipe Easy Grilled Pork Pickled Veggies

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A fresh and vibrant Vietnamese Banh Mi bowl featuring smoky grilled pork, tangy pickled veggies, and fragrant jasmine rice, perfect for a quick and flavorful meal.

Ingredients

Scale
  • 1 lb (450g) pork shoulder or pork loin, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup julienned carrots
  • 1 cup julienned daikon radish
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 cups cooked jasmine rice (warm)
  • Fresh cucumber slices
  • Fresh cilantro leaves
  • Thinly sliced green onions
  • Optional: sliced jalapeños
  • Sriracha mayo (3 tablespoons mayo mixed with 1 teaspoon sriracha)

Instructions

  1. Prepare the pickled veggies: In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1/4 cup sugar, and 1 teaspoon salt. Heat over medium until sugar and salt dissolve. Remove from heat and cool to room temperature.
  2. Place julienned carrots and daikon radish in a bowl or jar. Pour cooled pickling liquid over veggies, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (overnight preferred).
  3. Marinate the pork: In a bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, and black pepper. Add thinly sliced pork and toss to coat. Cover and refrigerate for 20-30 minutes (up to 2 hours if possible).
  4. Cook jasmine rice according to package instructions or in a rice cooker. Keep warm.
  5. Heat grill pan or outdoor grill over medium-high heat. Brush with vegetable oil. Grill pork slices 3-4 minutes per side until charred and cooked through. Cook in batches if needed.
  6. Assemble the bowl: In serving bowls, add warm jasmine rice as base. Top with grilled pork, drained pickled veggies, cucumber slices, cilantro leaves, and green onions. Drizzle with sriracha mayo and add jalapeño slices if desired.
  7. Serve immediately and enjoy.

Notes

Freeze pork for 30 minutes before slicing for easier thin slices. Marinate pork for at least 20 minutes for best flavor. Let pickled veggies chill at least 1 hour for crunch and tang. Grill pork in batches to avoid overcrowding and ensure good char. Use tamari for gluten-free option. Sriracha mayo adds creamy heat. Store pork and rice separately from pickled veggies for best freshness.

Nutrition

Keywords: Vietnamese, Banh Mi, grilled pork, pickled veggies, quick recipe, easy dinner, fresh bowl, gluten-free option

Find it online: https://flurpchef.com/fresh-vietnamese-banh-mi-bowl-recipe-easy-grilled-pork-pickled-veggies/