Banh Mi Inspired Rice Bowls

Chris and I recently had a banh mi at a restaurant in Chicago, and just adored it. In case you're not familiar with a banh mi, this is what they look like:



It's a Vietnamese sandwich usually consisting of some sort of pork (grilled, roasted, steamed, etc) and topped with fresh carrots, cilantro, daikon, jalapenos, and more.

The other night, we had some leftover pork roast that needed to be used, so Chris suggested we make a rice bowl in the style of a banh mi.


Banh Mi Inspired Rice Bowls

Plain shredded/roasted pork butt
Ginger, chopped
Garlic, chopped
Green Onions, chopped
Chili Paste
Soy Sauce
Brown Sugar
Rice wine vinegar
Peanuts

Carrots, cut into matchsticks
Cucumber, cut into matchsticks
Cilantro, rough chop
Rice, cooked


You'll notice that I'm not putting measurements in the above ingredients list, and there's a very good reason for this. We so haphazardly put in the ingredients, that I wouldn't feel comfortable telling you measurements. You'll just have to feel it out for yourself.

Start with some peanut oil in a wok and heat until it sizzles when water is sprinkled in. Add the chopped garlic, onion, and ginger. Cook until they soften and just barely start to brown. Next, add the pork. Flip it a couple times to incorporate all the garlic/ginger/onions, then press down. The important step here is to get the pork to brown a little bit. Flip it over a few times and press down to brown between each flip. Once it's browning but before it begins to burn, add about 2 tbs of rice wine vinegar, and some soy sauce. Also add the brown sugar, chili paste (to your spice liking), and peanuts. Flip in the wok until all the ingredients have cooked together, 3-5 minutes.

Serve over fresh, hot rice, and top with fresh carrots, cucumber, and cilantro.