How To Make Slow-Cooker Banh Mi Rice Bowls
This flavorful Banh Mi is inspired by the classic Vietnamese sandwich, packed with tender pork, pickled carrots, and crunchy veggies served over warm rice.
Serves:
Ingredients
For Pork:
- 1lbpork tenderloin
- ¼tspkosher salt
- ⅛tspfreshly ground pepper
- 3garlic cloves,crushed
- 1jalapeno,sliced
- ¼cupsoy sauce,reduced-sodium
- 1tbspbrown sugar
For Pickled Carrots:
- 6tbspdistilled white vinegar
- ¼cupsugar
- ¼tspkosher salt
- 1cupcarrots,shredded
- 2radishes,cut into matchsticks
For Rice Bowls:
- 3cupsbrown rice,cooked
- 1cupred cabbage,shredded
- 1cupEnglish cucumbers,(about ½ small cucumber), thinly sliced
- 1small jalapeno,thinly sliced
- ¼cupcilantro leaves
Instructions
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Season the pork with salt and pepper, then place it into the slow cooker.
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Combine the garlic, jalapeno, soy sauce, and brown sugar. Stir to dissolve, then pour over the pork. If the slow cooker runs hot, add ¼ cup of water.
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Cover and cook on Low for 6 hours until the pork is very tender, turning once halfway through, if desired.
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When the pork is ready, shred the meat. Reserve the sauce.
Pickled Carrots:
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In a medium glass bowl, combine the vinegar, sugar, and salt. Stir until dissolved.
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Add the carrots and radish, and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
To Assemble:
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Place ¾ cup of rice in each bowl, top each with about 2 ½ ounces of pork, drizzle with 2 tablespoons of the reserved sauce.
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Top with ¼ cup of shredded cabbage, ¼ cup of pickled carrots, ¼ cucumber, sliced jalapenos, and cilantro.
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Serve, and enjoy!
Nutrition
- Calories: 751.23kcal
- Fat: 8.10g
- Saturated Fat: 2.15g
- Trans Fat: 0.04g
- Monounsaturated Fat: 2.95g
- Polyunsaturated Fat: 2.12g
- Carbohydrates: 131.00g
- Fiber: 6.79g
- Sugar: 17.87g
- Protein: 36.45g
- Cholesterol: 73.71mg
- Sodium: 972.28mg
- Calcium: 94.05mg
- Potassium: 1135.09mg
- Iron: 4.37mg
- Vitamin A: 275.14µg
- Vitamin C: 24.33mg
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