Bahn Mi Rice Bowls

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Well that was quick. Just like every year, fall seams to hit and there is a sudden chill in my bones that I cannot shake until spring.

Last week I was gearing up for some serious fall cooking - crockpot meals and soups and chilis - and I was craving something new for our rotation.

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My friend C and I were talking about how I needed some new meals in my fall cooking and she mentioned her Slow Cooker Banh Mi Rice Bowls. I’m a huge fan Vietnamese food and I love the idea of making Bahn Mi gluten free by eating it in a bowl!

Tangy, sweet, salty and just as spicy as you like it, this fresh flavor-packed meal is ideal perfect for for family dinner. Don’t be afraid of what looks like a lot of ingredients, this meal cooks quickly and cleans up even faster!

INGREDIENTS

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  • 1 pound pork tenderloin

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1/4 cup reduced-sodium soy sauce

  • 1-2 tablespoon light brown sugar

  • 3 cloves garlic crushed

  • 1 Tsp - Tbsp canned diced jalepenos

  • Pickled Carrots and Radishes (See below)

    • 6 tablespoons distilled white vinegar

    • 1/4 cup granulated sugar

    • 1/4 teaspoon kosher salt

    • 1 cup shredded carrots

    • 2-3 radishes cut into match sticks

  • Rice

  • Shredded cabbage

  • Thinly sliced cucumber

  • Fresh cilantro leaves

 

DIRECTIONS

  1. PORK

    • Season the pork with the salt and pepper and place in a slow cooker.

    • Combine the soy sauce, brown sugar, garlic and jalapeño and pour over the pork.

    • Cover and cook on low for 6 to 8 hours, until the pork is very tender - shreddable.

    • Transfer the pork to a large plate and shred with 2 forks.

    • Reserve the sauce.

  2. PICKLED CARROTS AND RADISHES

    • In a medium glass bowl, combine the vinegar, white sugar, and salt and stir until the sugar is dissolved.

    • Add the carrots and radishes, toss well, and let sit for at least 30 minutes - up to the whole day. Drain well before serving.

  3. Serve pork over rice with reserved sauce from the slow cooker. Top each with shredded cabbage,pickled carrots and radishes, and fresh cucumber.