Banh mi bowls

Bánh mì bowls with lemongrass pork

  • serves 4
  • Easy

Like a bánh mì sandwich, but without the bread! Try our lighter take on a Vietnamese classic, packed with pork tenderloin, carrots, mooli and jasmine rice

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*This recipe is gluten free according to industry standards

Ingredients

  • lemongrass 3 stalks, 1 bashed, 2 tough outer leaves discarded and the rest finely chopped
  • shallot 1 large, peeled and chopped
  • soft light brown sugar
  • garlic 2 cloves, crushed
  • fish sauce
  • limes 2, juiced
  • vegetable oil
  • pork tenderloin 1 (about 500g), trimmed of any fat
  • rice vinegar 50ml
  • mooli 1/2, peeled and shredded
  • carrots 2, peeled and shredded
  • jasmine rice 200g
  • kaffir lime leaves 2
  • red chilli 1, finely chopped
  • cucumber 1/2, halved lengthways and finely sliced
  • coriander a bunch, leaves picked
  • mint a bunch, leaves picked

Method

  • Step 1

    In a small blender, whizz the 2 chopped lemongrass, shallot, 1 tbsp sugar, 1 garlic clove, 1 tbsp fish sauce, the juice of 1 lime and 2 tbsp oil with a good grinding of black pepper, to make a smooth paste. Pour over the pork, and rub in well. Cover and leave to marinate in the fridge for 1 hour, or overnight if you can.

  • Step 2

    Whisk the vinegar with a pinch of salt and sugar until dissolved. Pour over the mooli and carrot in a bowl. Cover and leave to pickle while you roast the pork

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Heat a large, ovenproof frying pan and drizzle with a little oil. Remove the pork from the marinade and sear on all sides until nicely coloured. Add the marinade to the pan and cook for a minute on the hob then put the pan in the oven and roast for 30 minutes.

  • Step 4

    Remove from the oven and let it rest for 10 minutes. Meanwhile, cook the rice following pack instructions, but add the remaining lemongrass stalk and kaffir lime leaves. Leave to steam with the lid on while the meat rests.

  • Step 5

    Whisk the remaining lime juice, garlic, 1 tbsp sugar, and 1 tbsp fish sauce with the chilli. Carve the pork into thin slices. Divide the rice between 4 bowls and top with the pork, drained pickles, cucumber and herbs. Spoon over the dressing to serve.

Nutritional Information

  • Kcals 474
  • Fat 11.8g
  • Saturates 2.1g
  • Carbs 58.2g
  • Sugars 14.4g
  • Fibre 2.7g
  • Protein 32.1g
  • Salt 1.3g
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