Everything you love about the Vietnamese banh mi sandwich (succulent pork, crunchy veggies and a pungent sauce) served in a bowl over brown rice (it’s great over any grain). Bahn appetite!
As you’ve probably noticed over the years, I love cooking Asian food at home. Not only is it more affordable than ordering take-out, but it’s always easier on the waistline and better for your overall health. Whether it’s a quick stir-fry or slow cooker pho, I am all about keeping a well-stocked Asian pantry in the kitchen.
When my beautiful friend Gina asked me to review her newest cookbook, SkinnyTaste Fast and Slow, I jumped at the opportunity. With recipes such as Slow Cooker Brisket with Onions, Slow Cooker Chicken Taco Chili and Drunken Seafood Stew, I knew right away that this book was going to be another best seller. (Spoiler Alert! My hunch was right!)
I’ve had the pleasure of getting to know Gina over the last several years and even hosted her at my family’s private home earlier this year during the Fresh Coast Retreat. That’s us above getting our yoga on together!
Needless to say, Gina is every bit as warm, friendly and welcoming in person as she comes off on her blog. In fact, I think she’s even better in person! She is a true gem inside and out and I am so lucky to call her a friend.
In classic Liz fashion, I immediately gravitated to her Slow Cooker Banh Mi Rice Bowls when I opened up my copy of the book. I’m a huge fan of the traditional Vietnamese bahn mi sandwich but love the idea of eating it in a bowl!
Tangy, sweet, salty and slightly spicy, this flavor-packed slow cooker recipe is ideal for dinner and even better for lunch the next day as leftovers. We served it over brown rice per Gina’s suggestion but it would be just as delicious over freekeh, farro or quinoa. The options are endless.
You chopsticks are waiting. Be sure to pick up a copy of Gina’s book today!
Slow Cooker Bahn Mi Rice Bowls
- 1 pound pork tenderloin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon light brown sugar
- 3 cloves garlic (crushed)
- 1 fresh jalapeño pepper (sliced)
Pickled Carrots and Radishes
- 6 tablespoons distilled white vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup shredded carrots
- 2 radishes (cut into match sticks)
- 3 cups cooked brown rice
- 1 cup shredded red cabbage
- 1 cup thinly sliced English cucumber
- 1 small fresh jalapeño pepper (thinly sliced)
- 1/4 cup fresh cilantro leaves
- For the pork: Season the pork with the salt and pepper and place in a slow cooker. In a small bowl, combine the soy sauce, brown sugar, garlic and jalapeño. Pour the mixture over the pork.
- Cover and cook on low for 6 to 8 hours, until the pork is very tender, turning once halfway through, if desired. Transfer the pork to a large plate and shred with 2 forks. Reserve the sauce.
- For the pickled carrots and radishes: In a medium glass bowl, combine the vinegar, granulated sugar, and salt and stir until the sugar is dissolved. Add the carrots and radishes, toss well, and let sit for about 30 minutes. Drain well and refrigerate until ready to use.
- To serve, place 3/4 cup rice in each of the 4 serving bowls. Top each with one-fourth of the pork and drizzle each with 2 tablespoons of the sauce from the slow cooker. Top each with 1/4 cup shredded cabbage, 1/4 cup pickled carrots and radishes, and 1/4 cup cucumber. Divide the sliced jalapeños and cilantro among the bowls, and serve.