Healthy Banh Mi Bowls

Protein packed (40+ grams!), healthy banh mi bowls are perfect for meal prepping healthy, delicious meals for the week. And thanks to the instant pot, the pork is moist and tender in only an hour!

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Banh mi is a traditional Vietnamese sandwich that is packed with flavor. While one of my favorites, I don’t always want a full sandwich with all that bread. So I wanted to prepare a bowl for a healthier, allergy friendly take on the beloved sandwich. Plus, as a bowl you can increase the pork portions to achieve a fantastic 40+ grams of protein per serving- perfect for meal prep.

This recipe calls for some rare or uncommon ingredients, but don’t let that scare you off. Lemongrass- if you’ve never cooked with it, please take a look at this link for a quick tutorial for how to prepare. You should yield about 1-2 teaspoons per lemongrass stalk. Sambal Oelek is a traditional Indonesian chili sauce that is chock full of flavor and absolutely necessary for a number of recipes. In it’s traditional form, it should really only be chili peppers, vinegar and salt, but some brands have hidden soy and even shrimp ingredients. I used Sky Valley Organic Sambal Oelek since it is allergy friendly. Thai red curry paste is easy to find at most supermarkets these days, but can also be found on Amazon. Thai Kitchen brand is also allergy friendly.

Start by preparing the meat. I like to use a pork loin because it’s a leaner cut but still flavorful. Chicken is another option. If you’d like a vegan option- check out my jackfruit banh mi recipe. Take your pressure cooker and set to saute. Add the avocado oil and brown the pork loin, about 2 minutes per side, and then remove. Add the shallot and saute until softened. Stir in garlic, ginger and lemongrass and cook, stirring, until fragrant. Add coriander, tomato paste, chili paste and sambal oelek and stir until fragrant, another minute. Stir in the seared pork, soy free soy sauce, agave, rice vinegar and lime juice. Season with pepper and ground cloves, stirring to combine. Add the kaffir lime leaves and seal the pressure cooker. Set the pressure cooker for 1 hour. When complete, perform a manual release and shred the meat.

While the meat is cooking, prepare the pickled vegetables. With a mandoline, thinly slice the radishes and red onion. Peel the carrots and cut into quarters vertically (into large matchsticks) and then chop to 3 inch long pieces. Follow my recipe for quick pickled onions, adding in the sliced radish and carrot sticks. I like mine spicy, so I add in garlic and jalapeño slices. Let rest for at least 30 minutes- if you’d like spicy pickled vegetables, let rest overnight. While the pickled vegetables rest, make the sriracha aioli. In a small bowl combine vegan mayo, horseradish and sriracha. Set aside.

To assemble the bowls, place 1/4 cup cooked brown rice and 1 cup salad greens into each dish. Top with 6 ounces shredded banh mi pork, fresh cucumber slices, pickled vegetables and cilantro garnish. Drizzle with sriracha aioli to taste.

Yield: 6 servings

Prep time: 15 minutes

Cook time: 60 minutes

Bahn Mi Bowl Ingredients

For the Pork:

• 2 tablespoons avocado oil
• 1 shallot, minced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 lemongrass stalks, soft insides diced ( watch this tutorial if needed)
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 2-1/2 teaspoon sambal oelek
• 1 teaspoon thai red curry paste
• 2.25 pounds pork loin
• 2 tablespoons agave syrup
• 2 teaspoons rice vinegar
• juice of half a lime (1-2 teaspoon)
• 3 tablespoons soy free soy sauce- like Ocean’s Halo
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 2 dried kaffir leaves

For the pickled vegetables:

• 1 small red onion, thinly sliced
• 6 radishes, thinly sliced
• 1-2 large carrots, peeled, quartered and cut to 3 inch pieces
• 1 tsp sea salt
• 2 Tbsp pure maple syrup
• 1/3 cup apple cider vinegar
• 1/3 cup distilled white vinegar
• 1/4 cup water
• 2 garlic cloves, thinly sliced
• 1/2 fresh jalapeno

For the sriracha aioli:

• 1/2 cup vegan mayo (check ingredients to avoid soy if that is a concern)
• 1/2 teaspoon bottled horseradish 
• 2-1/2 teaspoon sriracha

For the bowls:

• 1-1/2 cups cooked brown rice
• 6 cup loosely packed salad greens
• 1 English cucumber, sliced
• chopped cilantro for garnish
• jalapeno sliced (fresh or pickled)- optional

Banh Mi Bowl Instructions

1. Prepare the meat. Set the pressure cooker to saute. Add the avocado oil and sear the pork loin, about 2 minutes per side, and then remove. Add the shallot and saute until softened. Stir in garlic, ginger and lemongrass and cook, stirring, until fragrant. Add coriander, tomato paste, chili paste and sambal oelek and stir until fragrant, another minute. Stir in the seared pork, soy free soy sauce, agave, rice vinegar and lime juice. Season with pepper and ground cloves, stirring to combine. Add the kaffir lime leaves and seal the pressure cooker. Set the pressure cooker for 1 hour. When complete, perform a manual release and shred the meat
2. In a mason jar combine vinegar, maple syrup, garlic, jalapeño, and salt. Add the sliced onion, reddish and carrot match sticks, turning over to combine. Let rest for at least 30 minutes- if you’d like spicy pickled vegetables, let rest overnight.
3. Prepare the sriracha aioli. In a small bowl combine vegan mayo, horseradish and sriracha.
4. Assemble the bowls. Place 1/4 cup cooked brown rice, 1 cup salad greens on the bottom of a wide, shallow dish. Top with 6 ounces shredded banh mi pork, fresh cucumber slices, pickled vegetables and cilantro garnish. Drizzle with sriracha aioli to taste.