Bánh mì bowl with lemongrass pork
50 min · 43 g protein · 437 cals / serving
All the flavours of the Vietnamese sandwich in a bowl: caramelised lemongrass and garlic pork, crunchy sweet-sour pickled carrot and daikon, cool cucumber, fresh jalapeño and a big handful of cilantro over jasmine rice, finished with a creamy sriracha mayo. Crunchy, spicy, sour and savoury in every bite.
Ingredients
Pickled carrot and daikon
- 4 medium carrots, in matchsticks
- 3/4 lb oriental radishes, daikon, in matchsticks
- about 1 1/2 tbsp absorbed rice vinegar, from 1/4 cup (60 ml) in the brine; only what the pickles absorb is counted
- about 1 tsp absorbed granulated sugar, from 1 tbsp in the brine
- a pinch absorbed salt, from 1/2 tsp in the brine
Lemongrass pork
- 1 1/3 lb pork loin fillet, raw, pork tenderloin or lean loin, in thin slices
- 2 stalks lemongrass, tender inner part, very finely chopped
- 4 cloves garlic, minced
- 1 1/2 tbsp fish sauce
- 1 tbsp reduced sodium soy sauce
- 2 tsp brown sugar
- 1/2 tsp black pepper
- 2 tsp canola oil
Bowls
- 2/3 cup jasmine rice
Sriracha mayo
- 6 tbsp nonfat Greek yogurt
- 1 tbsp light mayonnaise
- 4 tsp sriracha hot sauce
- 2 tsp lime juice
Bowls
- 1 1/2 large cucumbers, in long sticks
- 1 small head butterhead lettuce, shredded
- 2 jalapeño, thinly sliced
- 2/3 cup fresh cilantro, sprigs
- 3 green onions, sliced
Steps
- Stir 1/4 cup rice vinegar, 1 tbsp sugar and 1/2 tsp salt with 1/4 cup warm water until dissolved, pour over the carrot and daikon in a jar and leave at least 20 minutes (or up to 2 weeks in the fridge). Drain before serving.
- Toss the pork with the lemongrass, garlic, fish sauce, soy sauce, brown sugar and pepper and leave 15 minutes, or overnight in the fridge.
- Cook the rice.
- Heat a large skillet or wok over high heat until smoking, add half the oil and half the pork in one layer and leave it 2 minutes to caramelise, then stir-fry 1–2 minutes more until cooked through (145°F). Repeat with the rest.
- Stir together the yogurt, mayonnaise, sriracha and lime juice.
- Fill bowls with rice and lettuce, then the pork, drained pickles, cucumber, jalapeño, cilantro and green onion, and spoon the sriracha mayo over the top.
Good to know
Want the crunch of the bread?
Toast a slice of baguette per person, tear it into croutons and scatter it over the top. A smear of pâté on the side is the other classic bánh mì touch.
Other proteins?
Chicken breast or thigh, prawns or firm tofu all take the same marinade. Prawns need only 2 minutes in the pan.
No daikon?
Use all carrot, or carrot with a few sliced radishes; it's about the same score.
Alternative
Per
- Calories
- 74
- Protein
- (41%)
- 7 g
- Fat
- (15%)
- 1 g
- Carbohydrates
- (44%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 200 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1748 kcal goes into the pot and 2310 g of ingredients comes out as about 2350 g of food: 74 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.