Bowls: Bánh Mì Rice

I could live on rice bowls alone.

In fact, today’s recipe makes 20 rice or rice noodle bowls on SS (!!!). There’s simply something about a shallow bowl filled with fluffy rice, a protein source and veggies topped with a sauce of some sort. I can’t explain it, but A regular here it. Today, I’m sharing with you my latest rice bowl obsession!

In these Bánh Mì Rice Bowls, crispy stir-fried pork is tossed with a especially simple and savory sauce consisting of lemongrass, ginger and garlic and served over rice with short pickled carrots, cucumber and daikon radish. I like to drizzle my bowl with spicy mayo and top with sliced green onions, cilantro and jalapeños – because, why not?

While there are a few components to make for this dish, it’s still pretty straightforward and the end result is entirely worth it.

To Make These Bánh Mì Rice Bowls Set out:

for the pickled vegetables:

• unseasoned rice vinegar – For tang and acidity.
• honey – Lends sweetness and flavor.
• kosher salt – Balances the flavors of the pickled vegetables.
• carrots – Use store-bought matchstick carrots to save yourself time.
• Persian cucumbers – Lends cool refreshing flavor and crunchy texture.
• daikon radish – Adds a mild and crisp flavor.

for the pork:

• cornstarch – Helps to thicken the stir-fry sauce when simmered.
• lemongrass paste – Store-bought of home made.
• garlic paste – Or use freshly grated.
• ginger paste – Or use freshly grated.
• coconut aminos – A healthy alternative to soy sauce. Can us low-sodium tamari as well.
• lime juice – Adds bright citrusy flavor.
• fish sauce – Adds a salty, slightly briny fish flavor. I use the Red Boat brand. (not sponsored)

optional serving suggestions:

• cauliflower sushi rice – Or rice of your choice.
• spicy mayo – Kitchen-made or store-bought.
• green onions – Lends a mild onion flavor.
• cilantro – For a mild onion flavor.
• jalapeño – Adds flavor-packed spicy flavor and texture.
• rainbow radish – Adds a pop of color and crunchy texture.

Don’t have lemongrass paste? Make your own from lemongrass stalks! Place 1/4 ounce per tablespoon needed (about one 5-inch stalks) of chopped lemongrass stalks into a blender or food processor with a teaspoon or so of water. Blend until a paste forms.

Make The Rice:

Earlier this week, I shared my go-to recipe for cauliflower sushi rice. You can use this method or any rice of your choice. But if you’re cooking rice, you’ll want to start this as soon as you can and keep warm (preferably in a rice cooker) while preparing the rest of the recipe.

Make the Spicy Mayo:

If you plan on drizzling your bowl with spicy mayo (I highly recommend) then make this next, so the flavors have a chance to develop. Simply combine equal parts (2 or 3 tablespoons) mayonnaise with (2 or 3 tablespoons) sriracha, stir well to combine and refrigerate until ready to serve.

Make The Pickled Vegetables:

In a mixing bowl, measure and add 1½ tablespoons honey, 3/4 teaspoon kosher salt, 1/4 cup (unseasoned) rice wine vinegar and 1/4 cup water. Whisk well until the salt and honey have dissolved.

Next, add in 4 ounces matchstick carrots and 6 ounces each julienned cucumber and daikon radish.

Note: I have a julienne peeler that I use for this and have linked it below in the printable recipe.

Toss well to combine and set off to the side. I go back and toss every so often.

Make The Sauce:

In a liquid measuring measure and add 1 tablespoon cornstarch, 1 tablespoon lemongrass paste, 2 teaspoons each ginger and garlic paste, 1/3 cup coconut aminos, juice of 1 medium lime, and 1½ teaspoons fish sauce.

Whisk well to combine.

Make The Pork:

Heat 1 tablespoon of oil in a large non-stick wok or chefs pan over medium-high heat to get nice and hot.

Once the oil is hot, add 1 pound of ground pork and spread it out in an even layer. Let it sit there for 3 to 4 minutes or until it get’s a deep golden, crusty sear on the bottom. Stir the pork around and break up any large clumps.

Continue to cook, stirring often until crispy and deeply golden brown. I there’s any excess fat from the pork, I recommend removing it and discarding.

Once the pork is crispy, pour in the sauce.

Stir and cook until thickened, about 1 to 2 minutes.

Add rice to a bowl with 1/4 of the pickled vegetables and 1/4 of the saucy pork. I also added some thinly sliced rainbow radish for a pop of color and because I had them on hand.

Drizzle with spicy mayo (if using) and top with sliced green onion, chopped cilantro and sliced jalapeño.

So unbelievably good! I jus know you’re going to love it!

Click Here For More Rice and Rice Noodle Bowl Recipes!

Enjoy! And if you give this Bánh Mì Rice Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!