If you’ve ever had the classic Vietnamese Banh Mi sandwich, you’ll love this slow cooker pork banh mi bowl recipe served over brown rice!
Vietnamese Banh Mi Bowl
All of the flavor of your favorite Vietnamese sandwich in an easy to eat brown rice bowl (it’s great over any grain or even rice noodles). If you’re not a fan of pork, you can easily swap it for chicken breast. It’s made with pork tenderloin, a cabbage salad, cucumbers, pickled carrots and radishes . If you wish, a spicy mayo like sriracha mayo would be delish!
This recipe is a preview of what you’ll find in my second cookbook, Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes. The book has a total of 140 nutritious, flavor-packed, figure-friendly recipes—60 for the slow cooker and 80 that cook in 30-minutes or less!—so you can get a great homemade meal on the table any night of the week. Each recipe includes nutritional information—from registered dietitian Heather K Jones—that will help you take steps toward your weight and health goals. Many dishes are vegetarian, gluten-free, and freezer-friendly, and these are called out with helpful icons.
I’ve served this a few times and loved it. I had twice the pork so I doubled the entire recipe, but I wouldn’t double the sugar next time. It was too sweet for me doubled. Have also made it into sandwiches rather than bowls. Very tasty either way.
– Claudia
Bahn Mi Bowl Ingredients
(See full recipe with measurements at the bottom of this post in the recipe card)
For the pork: Pork tenderloin, Kosher salt and black pepper, Garlic cloves, Jalapeno, reduced sodium soy sauce or gluten-free tamari and Brown sugar
For the pickled veggies: Distilled white vinegar, Sugar, Kosher salt, Shredded Carrots and Radishes or daikon radishes, sliced into matchsticks
For the rice bowls: Brown rice, shredded Red cabbage, English cucumbers, thinly sliced, Jalapeno, thinly sliced and Cilantro leaves
How To Make Bahn Mi Bowls
Tools You Will Need
More Vietnamese Inspired Recipe
Slow-Cooker Banh Mi Bowl Recipe
Equipment
Ingredients
For the pork:
- 1 pound pork tenderloin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 3 cloves crushed garlic
- 1 jalapeno, sliced
- 1/4 cup reduced sodium soy sauce*
- 1 tablespoon brown sugar
For the pickled carrot:
- 6 tablespoons distilled white vinegar
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 cup shredded carrots
- 2 radishes, cut into matchsticks
For the bowls:
- 3 cups cooked brown rice
- 1 cup shredded red cabbage
- 1 cup thinly sliced English cucumbers, about ½ small
- 1 small jalapeno, thinly sliced
- 1/4 cup cilantro leaves
Instructions
- Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork. (NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
- Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
- To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.
