Thursday, April 20, 2017

Bahn Mi Rice Bowls

A while back on Netflix they had the Great Food Truck Race so I binge watched it of course and was hungry all the time. One of the food trucks that sparked my interested was a Bahn Mi Sandwich truck. I had no idea what these things were but every time they made them they looked absolutely delish. Well fast forward a couple of months and a restaurant  opened up literally around the corner from my house that was all about the Bahn Mi. I am now officially an addict and wanted to try my hand at them at home.
This version is, obviously, not a sandwich. One thing that makes a good Bahn Mi sandwich is the rolls they use and I was not about to butcher those amazing bits of goodness so when I found a recipe using the same flavors they put inside the sandwich but served over rice I knew this was a version I would feel comfortable making.
One thing I love about this recipe is you have your hot cooked rice and meat served with crunchy fresh pickled vegetables, fresh raw vegetables, and cilantro (which I am obsessed with).
Guys...this stuff is awesome. I have made this recipe multiple times for multiple people who have come to stay at our house and every time I have been asked for the recipe.

Anybody who knows me knows that I am a lover of a particular site called SkinnyTaste. If you haven't jumped over there yet to check it out DO IT NOW! Seriously. This lady has the most amazing recipes, most are super easy, and all made for those who are on Weight Watchers.

For the pork:
1 pound pork tenderloin
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 cloves crushed garlic
1 jalapeno, sliced
1/4 cup reduced sodium soy sauce*
1 tablespoon brown sugar

For the pickled carrot:
6 tablespoons distilled white vinegar
1/4 cup sugar
1/4 teaspoon kosher salt
1 cup shredded carrots
2 radishes, cut into matchsticks

For the bowls:
3 cups cooked brown rice
1 cup shredded red cabbage
1 cup thinly sliced English cucumbers (about ½ small)
1 small jalapeno, thinly sliced
1/4 cup cilantro leaves

1. Season the pork with salt and pepper and place into the slow cooker.
2.  Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
3. Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
4. To assemble the bowls, place  rice in each bowl, top each with pork, drizzle with the reserved sauce then top with the shredded cabbage, pickled carrots, cucumber, sliced jalapenos and cilantro.

**Randi's Side Notes**
~ I usually end up making double the pickled vegetables because I love them so much and that seems to be what I run out of before anything else is gone.
~ I also like to top mine with some toasted sesame seeds
~ You could also do this over plain white rice or quinoa.
~ For gluten free just make sure you check your soy sauce!
~ You could also use this recipe and put it in the amazing Bahn Mi Rolls. I would suggest just going to a Vietnamese shop and asking for some to buy.


  1. This looks like a delicious and simple recipe to try. As I am on a diet, it has all the necessary nutrients that I need on daily basis in my meal. Thanks for sharing it with us!

  2. This is the first time I have had this dish...still not sure how to pronounce it!?!? But it was very tasty!! I will have it again and again. Thanks for the great recipe Randi!!!!!

    1. It's pronounced bon like bond James Bond without the d of course and then me. Glad you liked it.

    2. This comment has been removed by the author.


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