Pork Banh Mi-Style Bowls
with Pickled Carrots and Radishes
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy pork all come together for a Vietnamese-inspired party in a bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
¾ cup
Jasmine Rice
3 piece
Radish
½ piece
Carrot
1 tbsp
Sesame Seeds
(Contains Sesame)
1 piece
Miso Broth Concentrate
(Contains Soy)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
4 tbsp
Spicy Mayo
(Contains Egg, Mustard)
1 tbsp
Rice Vinegar
(Contains Sulphites)
7 g
Cilantro
Not included in your delivery
½ tbsp
Sugar*
½ tbsp
Oil*
0.31 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds. Peel, then grate half the carrot (whole carrot for 4ppl).
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl. Add radishes and carrots, then toss to coat. Place in the fridge to pickle.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.
Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.Cook, stirring often, until pork is coated, 1-2 min.
Drain pickled veggies and discard liquid. Fluff rice with a fork, then season with salt, to taste.Divide rice between bowls. Top with pork, pickled veggies and cilantro. Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
