Banh Mi Bowl
T and I are huge fans of the banh mi. Banh mi actually translates to the type of vietnamese baguette used for this popular sandwich. Whatever you put into the banh mi, pork, chicken, beef, even tofu... as long as it has all the fixins like cilantro, pickled daikon and carrots, cucumber, and pate...we're sold.
This time round I had everything for a complete lemongrass pork banh mi but with no banh mi. I had leftover brown rice from a few days ago so why not make some banh mi bowls instead? I think it was like an aha! moment, it's a pretty genius thing to come up with I'd say. I pat myself on the back a few times....
Banh mi in general takes a bit of prep work but it's all worth it when you mix it up and devour a bite.
Banh Mi Bowl
1kg pork thigh meat (sliced)
4 lemongrass stalks (tender parts)
4 cloves garlic
1/2 medium onion
3 tablespoons fish sauce
4 tablespoons hoisin
2 tablespoons sugar
desired amount of rice
1 carrot (sliced into batons)
1 similar size daikon (sliced into batons)
1 cup rice vinegar
1/4 sugar or honey
1 tablespoon fish sauce
1 cucumber (sliced on a mandolin)
fried egg (if desired)
For the lemongrass pork, roughly chop garlic, onion, lemongrass and place into a blender with the rest of the ingredients. Blend until rather smooth and taste for seasoning, it should be a little on the salty side but balance it out with some more hoisin or sugar if needed. Place it in a bowl with sliced pork and mix well, allow to marinate for 30 mins to an hour or overnight (covered). When you are ready to cook your pork, use either a pan or grill, cook slices in batches and do not over crowd or it won't get that char. Cook for a few minutes of each side.
While that's marinating, make your pickles and place it in a non-reactive plastic container. Prepare the rest of your garnishes and set aside. To make your sriracha mayo, mix together 1/4 cup of sriracha and 1/2 cup mayonnaise.
Building your bowl
Create a round mound in the center of your bowl. Add your pickles, pork, cucumber, jalapenos, cilantro and mint and top it off with a nice dollop of sriracha mayonnaise and squeeze of lime.