Thursday, April 20, 2017
Bahn Mi Rice Bowls
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.