Print

Flavorful Vietnamese Lemongrass Pork Banh Mi Bowl

vietnamese lemongrass pork banh mi bowl - featured image
Print Recipe

A quick and easy Vietnamese-inspired bowl featuring lemongrass-marinated pork, pickled vegetables, fresh herbs, and jasmine rice, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 lb pork shoulder or pork loin, thinly sliced
  • 2 stalks fresh lemongrass, finely minced (tender white part only)
  • 3 cloves garlic, minced
  • 1 tablespoon fish sauce (Red Boat recommended)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil (for cooking)
  • 1 cup daikon radish, julienned
  • 1 cup carrot, julienned
  • ½ cup white vinegar
  • ½ cup water
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 cups cooked jasmine rice (or brown rice)
  • Fresh cilantro leaves
  • Thinly sliced cucumber
  • Chopped scallions
  • Optional: sliced jalapeño
  • Drizzle of mayonnaise or sriracha mayo

Instructions

  1. Prepare the pickled vegetables: In a bowl, combine vinegar, water, sugar, and salt. Stir until sugar dissolves. Add julienned daikon and carrot, mix well. Let sit at room temperature for at least 1 hour or refrigerate overnight.
  2. Marinate the pork: In a mixing bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, and black pepper. Add sliced pork and toss to coat. Cover and refrigerate for at least 15 minutes, up to 2 hours.
  3. Cook the rice according to package instructions using a rice cooker or stovetop. Fluff with a fork once done.
  4. Cook the pork: Heat vegetable oil in a large skillet over medium-high heat. Add marinated pork in a single layer. Let sear undisturbed for 2-3 minutes to develop a crust, then stir and cook until browned and cooked through, about 10-12 minutes.
  5. Assemble the bowl: Place jasmine rice as the base in each bowl. Top with cooked pork, drained pickled vegetables, sliced cucumber, fresh cilantro, and scallions. Add sliced jalapeño if desired.
  6. Add finishing touches: Drizzle with mayonnaise or sriracha mayo. Optionally sprinkle black pepper or fresh lime juice before serving.

Notes

Avoid overcrowding the pan when cooking pork to get caramelized edges. Drain excess liquid if pork releases too much. Use only the tender white parts of lemongrass to avoid bitterness. Marinate pork for at least 15 minutes, preferably up to 1 hour for best flavor. For gluten-free, substitute soy sauce with tamari. Vegetarian option: swap pork for marinated tofu.

Nutrition

Keywords: Vietnamese, lemongrass pork, banh mi bowl, quick dinner, pickled vegetables, easy recipe, weeknight meal

Find it online: https://lucydishes.com/flavorful-vietnamese-lemongrass-pork-banh-mi-bowl-recipe-easy-homemade-guide/