Bánh Mì Rice Bowls
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Simply Scratch · by Laurie McNamara

Bánh Mì Rice Bowls

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 48%
CARBS 32G27% OF CAL
5G FIBER0G ADDED0G INTRINSIC6G OTHER22G TOTAL SUGAR
FAT 29G56% OF CAL
9G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy ground pork tossed in lemongrass-ginger sauce served over cauliflower rice with pickled vegetables and spicy mayo. A Vietnamese-inspired bowl with bright, complex flavors.

mainvietnamesebowlporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1½ tablespoons honey
  • 3/4 teaspoon kosher salt
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup water
  • 4 ounces matchstick carrots
  • 6 ounces julienned persian cucumber ((about 4) see notes)
  • 6 ounces julienned daikon radish
  • 1 tablespoon cornstarch
  • 1 tablespoon lemongrass paste (or puree fresh lemongrass in your mini food processor)
  • 2 teaspoons garlic paste (or use freshly grated)
  • 2 teaspoons ginger paste (or use freshly grated)
  • 1/3 cup coconut aminos
  • 1 medium lime (juiced (about 1 to 2 tablespoons))
  • 1½ teaspoons fish sauce
  • 1 pound ground pork (I use duroc ground pork)
  • cauliflower sushi rice (or rice of choice)
  • spicy mayo
  • 4 green onions (sliced)
  • 2 tablespoons finely chopped cilantro
  • 1 jalapeño (thinly sliced)
  • 1 rainbow radish (thinly sliced)
PREP
45M
SODIUM
1372MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.