Bahn Mi Rice Bowls With Spicy Pork & Sriracha Mayo
“I love a bahn mi sandwich—the pillowy bread, rich ham, pork pâté, and sour pickled vegetables that cut through the richness. This plays off those same flavors, but with a base of brown rice instead of baguette.”
1 large carrot (about ½ cup), shredded
3 Persian cucumbers, halved and cut into thin matchsticks
3 tbsp rice vinegar
2 tbsp fish sauce
1 tbsp (plus 1 tsp) canola oil
1 tsp granulated sugar
1 lb. lean ground pork
1 bunch scallions, thinly sliced
3 garlic cloves, finely chopped
1/3 cup mayonnaise
1 tbsp sriracha, or another hot chili sauce
3 cups cooked brown rice
¼ cup fresh cilantro leaves
1. Toss the carrots, cucumbers, 2 tbsp of the vinegar, 1 tbsp of the fish sauce, 1 tsp of the oil, and ½ tsp of the sugar in a medium bowl. Set aside, tossing occasionally, while you cook the pork. The vegetables should soften and wilt slightly.
2. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Add the pork and ½ tsp 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. Add the garlic and cook until fragrant, about 1 minute more. Stir in the remaining 1 tbsp fish sauce and ½ tsp sugar.
3. 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.
Excerpted from Healthyish, reprinted by permission of Abrams, an imprint of ABRAMS. Copyright © 2017 by Lindsay Maitland Hunt.