BANH MI ‘RICE’ BOWL WITH SPICY PORK AND SRIRACHA MAYO

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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.