Banh Mi Rice Bowls recipe by Smith's Chef Jeff Jackson.
For the Pork:
1 lb. pork tenderloin, thinly sliced
1 Tbsp. soy sauce
2 Tbsp. fish sauce
2 Tbsp. brown sugar
1 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. minced ginger
1/2 tsp. pepper
1 Tbsp. olive oil
For the Pickled Veggies:
1 jalapeno, minced
1 shallot, thinly sliced
1 c. shredded carrots
1 c. cucumber, diced
1/2 c. water
3/4 c. rice vinegar
1/4 c. sugar
1 Tbsp. kosher salt
For the Spicy Mayo:
1/2 c. mayonnaise
1 Tbsp. Sriracha
1 tsp. soy sauce
To Serve:
4 servings cooked rice
Shredded cabbage as needed
Chopped cilantro
Lime wedges
Directions
1. Make the pickled veggies by whisking the water, salt, vinegar, and sugar in a bowl until dissolved. Add in the veggies. Make sure they are submerged. Cover with plastic and put in the fridge at least 1 hour.
2. Add the pork to a zip bag or bowl. Add in all of its ingredients and mix to combine. Cover and place in the fridge for 30-60 minutes.
3. Make the spicy mayo and place in the fridge until ready to use.
4. Add some oil to a large skillet over medium high heat. Once hot add the pork in a single layer. Cook for 2 minutes per side. Cook in batches if necessary. Remove them from the pan. Cook any extra marinade juices for a few minutes.
5. Serve the pork on a pile of rice, along with some pickled veggies, cabbage, cilantro, lime wedge, and some spicy mayo. Drizzle on some of the sauce in the pan. Enjoy!
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