Banh Bowl with Spicy Pork

Preparation Time10 mins Cooking Time35 mins Makes 4

Banh Bowl with Spicy Pork

Nutritional Information

Calories

577.04kcal (4 serving)

Total Fat

30.64g (4 serving)

Saturated Fat

7.09g (4 serving)

Trans Fat

0.14g (4 serving)

Cholesterol

96.55mg (4 serving)

Sodium

988.33mg (4 serving)

Total Carbs

46.68g (4 serving)

Dietary Fiber

2.93g (4 serving)

Sugars

5.88g (4 serving)

Protein

26.38g (4 serving)

Ingredients List
  1. 1 large carrot (about 1/2 cup), shredded
  2. 3 Persian cucumbers, halved and cut into thin matchsticks
  3. 3 tablespoons rice vinegar
  4. 2 tablespoons fish sauce
  5. Olive oil
  6. 1 lb lean ground pork
  7. Kosher salt
  8. 1 bunch scallions, thinly sliced
  9. 3 garlic cloves, finely chopped
  10. 1/3 cup Sir Kensington's® Sriracha Mayonnaise
  11. 3 cups cooked rice
  12. 1/4 cup fresh cilantro leaves

Directions

Print

1. 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.

2. 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.

3. Serve the rice topped with the pork and any juices from the pan, the carrot-cucumber pickles, Sriracha mayo, and cilantro.