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Bahn Mi Bowls
A banh mi and salad roll hybrid turned into an easy weeknight bowl. Lots of shortcuts, lots of fresh crunch, and plenty of condiments to pile on top.
DinnerAnchor mealPork tenderloinJapanese BBQ sauceSpring mix lettuce
Ingredients
- 1 package of pork tenderloin
- 1 cup Japanese BBQ sauce
- like Bachan’s
- 6-8 cups spring mix lettuce
- 1 cup shredded carrots
- 1 cup diced cucumbers
- ½ cup chopped cilantro
- ⅓ chopped peanuts
- 1 cup brown rice
Method
- 1If using pork tenderloin, marinate in BBQ sauce overnight if possible. Even a few hours helps.
- 2Preheat grill to 400°F
- 3Cook brown rice according to package directions
- 4Grill pork for 12–15 minutes, turning every 4 minutes
- 5Rest meat 15 minutes before slicing
- 6If using ground turkey or tofu, brown in olive oil over medium-high heat
- 7Add BBQ sauce and simmer until absorbed
- 8Build bowls with rice, lettuce, vegetables, herbs, peanuts, meat, and condiments
- 9Serve and repeat for lunch the next day
Notes
- The condiments really make these bowls feel complete
- Marinating overnight gives the pork the best flavor
- These bowls work well hot or cold the next day
- Prep all toppings ahead and dinner comes together fast
Swaps
- Use ground turkey instead of pork for a faster version
- Tofu works well for a vegetarian option
- Use white rice or quinoa instead of brown rice
- Swap cilantro for mint or basil
Use It Again
- Leftover toppings make easy lunch bowls the next day
- Extra rice can carry into another dinner later in the week
- Use leftover vegetables in breakfast bowls or breakfast tacos
- Chili crisp can be used again on miso chili salmon
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