BANH MI ‘RICE’ BOWL WITH SPICY PORK AND SRIRACHA MAYO
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By Carly Sommerhalder
BANH MI ‘RICE’ BOWL WITH SPICY PORK AND SRIRACHA MAYO
Updated at: Wed, 18 Sep 2024 00:57:16 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
56
High
Nutrition per serving
Calories780.4 kcal (39%)
Total Fat36.7 g (52%)
Carbs83 g (32%)
Sugars4.5 g (5%)
Protein28.7 g (57%)
Sodium1173.4 mg (59%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

½ cupcarrot
large, shredded

1English cucumber
halved and cut into thin matchsticks

3 tablespoonsrice vinegar

2 tablespoonsfish sauce

1 tablespoonolive oil
plus 1 teaspoon

1 teaspoongranulated sugar

1 poundlean ground pork

kosher salt

1 bunchscallions
thinly sliced

3garlic cloves
finely chopped

⅓ cupmayonnaise

2 ½ tspsriracha
or another hot chili sauce

2 cupswhite rice
cooked

¼ cupfresh cilantro leaves
Instructions
Step 1
Toss the carrots, cucumbers, 2 tablespoons of the vinegar, 1 tablespoon of the fish sauce, 1 teaspoon of the oil, and ½ teaspoon of the sugar in a medium bowl. Set aside, tossing occasionally, while you cook the pork. The vegetables should soften and wilt slightly.
Step 2
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Step 3
Add the pork and ½ teaspoon salt. Cook, breaking it up with a spoon into small pieces, until golden brown and cooked through, 6 to 8 minutes. Stir in the scallions and cook until softened, 2 to 3 minutes.
Step 4
Add the garlic and cook until fragrant, about 1 minute more. Stir in the remaining 1 tablespoon fish sauce, 1 tablespoon vinegar, and ½ teaspoon sugar.
Step 5
Stir together the mayonnaise and sriracha. Serve the rice topped with the pork and any juices from the pan, the carrot-cucumber pickles, sriracha mayo, and cilantro.
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