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The classic Vietnamese sandwich, bowlified.

Fresh ingredients, pickled vegetables for that good gut bacteria, and a flavor that could convince someone it’s not healthy.

Pork Banh Mi Bowl

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Prep: Cook: Total:

The classic Vietnamese sandwich, bowlified.

You'll Need...

  • For the Pork:
  • 2lb pork shoulder
  • 2 T oyster sauce
  • 1/4 cup coconut aminos
  • 2 T honey
  • 1/4 cup green onions, sliced
  • 1 T garlic, minced
  • TT salt and pepper
  • 1/4 cup chicken stock
  • 1 drop lemongrass essential oil, optional
  • Pickled Vegetables:
  • 1/2 cup shredded carrots
  • 1/2 cup radishes, cut into matchsticks
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 1/4 cup honey, sugar or sweetener of choice
  • 1 T salt
  • Sriracha Mayo:
  • 1/2 cup mayo
  • 2-3T sriracha
  • Milk to thin as desired
  • Finishing Ingredients:
  • lime brown rice*
  • fresh cucumber, cut into matchsticks
  • cilantro, optional


  1. For the pork:
  2. 1. Season pork and place in a crock pot. Mix sauce ingredients and pour over pork. Marinate overnight.
  3. 2. Cook on low 6-8 hours, or until falls apart.
  4. For the pickled vegetables:
  5. 1. Boil vinegar, water, honey (or other sweetener), and salt together.
  6. 2. Pour over vegetables and let sit overnight.

Additional Notes

*I pressure cook my rice in an Instant Pot for 4 minutes - this cooks the lectins out and makes it easier to digest. 2 cups rice, 2.25 cups water or chicken stock, and one lime zested and juiced.

Illustration: Kerra Sun Creative // Food Photography: Jen Murphy

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