Banh Mi Bowl with Spicy Pork | Sir Kensington's

We’re a team who loves to indulge but can also appreciate healthy swaps when chowing down on our favorite dishes. #SKCookbookClub selected ‘Healthyish’ by Lindsay Maitland Hunt as a prime example of a cookbook that can truly do it all.

We’re a team who loves to indulge but can also appreciate healthy swaps when chowing down on our favorite dishes. #SKCookbookClub selected ‘Healthyish’ by Lindsay Maitland Hunt as a prime example of a cookbook that can truly do it all.

Hunt is a writer, recipe developer and former editor of publications such as BuzzFeed Food and Real Simple. ‘Healthyish’ is her first cookbook, and quite a great one we might add. She whips up satisfying selections with wholesome ingredients that never sacrifice on the flavor front. Cue the Banh Mi ‘Rice’ Bowl: a brilliant rendition of a fan-favorite sando reimagined as a quick, healthyish dinner.

The Banh Mi ‘Rice’ Bowl with Spicy Pork and Sriracha Mayo pays homage to this iconic sandwich, reimagining it into a nutritious and satisfying meal that's perfect for busy weeknights or a delightful lunch. This recipe transforms the classic bánh mì by swapping out the traditional baguette for riced broccoli, offering a low-carb alternative that doesn't skimp on flavor. Simple, scrumptious and an absolute weeknight dream.

This modern twist on the bánh mì begins with a blend of shredded carrots and Persian cucumbers, which are lightly pickled in rice vinegar, fish sauce, and olive oil. This pickling process imparts a tangy crunch that contrasts beautifully with the savory components of the dish. Lean ground pork is then cooked until golden brown and infused with scallions and garlic, enhancing its rich, succulent taste. The dish is brought together with a generous dollop of our Sriracha Mayo, which adds a creamy, spicy kick. Served over a bed of riced broccoli, this meal is garnished with fresh cilantro leaves, adding a burst of freshness and color.

Adapted from recipe on page 170

Serves 4

Ingredients:

1 large carrot (about ½ cup), shredded
3 Persian cucumbers, halved and cut into thin matchsticks
3 tablespoons rice vinegar
2 tablespoons fish sauce
Olive oil
1 lb. lean ground pork
Kosher salt
1 bunch scallions, thinly sliced
3 garlic cloves, finely chopped
1/3 cup Sir Kensington’s Sriracha Mayo
3 cups cooked rice
¼ cup fresh cilantro leaves

Instructions:

Toss the carrots, cucumbers, 2 tablespoons of the vinegar, 1 tablespoon of the fish sauce, and 1 teaspoon of the olive oil, in a medium bowl. Set aside, tossing occasionally, while you cook the pork. The vegetables should soften and wilt slightly.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and ½ teaspoon of salt. Cook, breaking it up with a spoon into small pieces, until golden brown and cooked through, 6 to 8 minutes. Stir in the scallions and cook until softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the remaining 1 tablespoon of fish sauce.
Serve the rice topped with the pork and any juices from the pan, the carrot-cucumber pickles, Sriracha mayo, and cilantro.