Bánh Mì Rice Salad Recipe

Name: Bánh Mì Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 3 tablespoons rice vinegar, divided; 4 tablespoons plus 1 teaspoon sugar, divided; 1 1/2 teaspoons kosher salt, divided; 1 cup julienne-cut carrot; 1 cup vertically sliced red onion; 1 pound trimmed boneless pork shoulder, cut into very thin slices; 2 tablespoons fish sauce, divided; 1 tablespoon canola oil; 1/2 English cucumber, thinly sliced; 1 jalapeno, thinly sliced; 1/2 cup fresh cilantro leaves; 3 cups hot cooked brown rice; Asian chili-garlic sauce (optional)

Servings: persons

3/4 cup plus 3 tablespoons rice vinegar, divided
4 tablespoons plus 1 teaspoon sugar, divided
1 1/2 teaspoons kosher salt, divided
1 cup julienne-cut carrot
1 cup vertically sliced red onion
1 pound trimmed boneless pork shoulder, cut into very thin slices
2 tablespoons fish sauce, divided
1 tablespoon canola oil
1/2 English cucumber, thinly sliced
1 jalapeno, thinly sliced
1/2 cup fresh cilantro leaves
3 cups hot cooked brown rice
Asian chili-garlic sauce (optional)

1
Combine 3/4 cup water, 3/4 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a medium saucepan; bring to a boil. Add carrot and onion; cook 30 seconds. Remove from heat, and let stand 25 minutes. Drain.
2
Place pork in a medium bowl. Add 1 tablespoon fish sauce, 2 teaspoons sugar, and remaining 1/2 teaspoon salt; massage into pork. Let stand at room temperature 20 minutes.
3
Heat oil in a large cast-iron skillet over high heat. Add half of pork; cook 3 minutes or until lightly charred, stirring once. Remove from pan; repeat with remaining pork.
4
Combine 1/4 cup water, remaining 3 tablespoons rice vinegar, remaining 2 teaspoons sugar, and remaining 1 tablespoon fish sauce in a small bowl, stirring until sugar dissolves.
5
Arrange cucumber slices, pork, pickled onion and carrot, jalapeno, and cilantro on a platter. Drizzle evenly with dressing. Serve with cooked brown rice and chili-garlic sauce, if desired.

931

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup plus 3 tablespoons rice vinegar, divided, 4 tablespoons plus 1 teaspoon sugar, divided, 1 1/2 teaspoons kosher salt, divided, 1 cup julienne-cut carrot, and more.

Yes, Bánh Mì Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bánh Mì Rice Salad

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