Vietnamese Pork Banh Mi Bowl with Pickled Vegetables
Vietnamese pork bowl with stir-fried shoulder marinated in garlic, lemongrass and fish sauce, plus pickled carrot and radish.
- 300 g pork shoulder
- 120 g jasmine rice
- 150 g carrots
- 100 g white radish
- 150 g cucumber
- 30 g fresh coriander
- 60 ml rice vinegar
- 20 ml fish sauce
- 15 g brown sugar
- 2 whole garlic cloves
- 1 stalk lemongrass
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions. Keep warm.
- Step 2
Slice pork shoulder thinly against the grain. Julienne carrots and radish.
- Step 3
Make quick pickle: combine rice vinegar, 1 tbsp sugar, and salt. Add carrots and radish, let stand 20 minutes.
- Step 4
Marinate pork with minced garlic, lemongrass, fish sauce, and remaining sugar for 15 minutes.
- Step 5
Heat oil in a large pan over high heat. Stir-fry pork for 4-5 minutes until caramelised and cooked through.
- Step 6
Slice cucumber into ribbons using a vegetable peeler.
- Step 7
Drain pickled vegetables, reserving some liquid for dressing.
- Step 8
Divide rice between bowls and top with caramelised pork.
- Step 9
Arrange pickled vegetables and cucumber alongside.
- Step 10
Garnish with fresh coriander and drizzle with reserved pickling liquid.
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