Flavorful Bánh Mì Rice Bowls with Crispy Pork and Pickled Veggies

Bánh Mì Rice Bowls offer a delightful combination of flavors, featuring crispy stir-fried pork coated in a sauce of coconut aminos, lemongrass, ginger, and garlic. This dish is served over cauliflower sushi rice, accompanied by quick pickled carrots, cucumber, and daikon radish, and finished with a drizzle of spicy mayo. The recipe yields four servings, making it perfect for a family meal.

To prepare the lemongrass paste, blend chopped lemongrass stalks with a bit of water until smooth. For the rice, you can use cauliflower sushi rice or any rice of your choice, ensuring it stays warm while you prepare the other components.

For the spicy mayo, mix equal parts mayonnaise and sriracha, allowing the flavors to meld in the refrigerator. The pickled vegetables are made by whisking together honey, kosher salt, rice wine vinegar, and water, then adding matchstick carrots, julienned cucumber, and daikon radish. Toss these ingredients together and set aside.

In a large non-stick wok, heat oil over medium-high heat and add ground pork, allowing it to sear until golden brown. Once crispy, pour in the prepared sauce and cook until thickened. To assemble, place rice in a bowl, top with pickled vegetables and the saucy pork, and finish with spicy mayo, green onions, cilantro, and jalapeños for added flavor.

This dish is not only easy to prepare but also incredibly satisfying, making it a great addition to your meal rotation. Enjoy the vibrant flavors and textures of these Bánh Mì Rice Bowls!