Vietnamese·non-vegetarian·medium

Caramelized Lemongrass Pork Belly Banh Mi Bowl

Name: Caramelized Lemongrass Pork Belly Banh Mi Bowl
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500g pork belly, sliced into 1/2-inch strips; 3 stalks lemongrass, finely minced; 4 cloves garlic, minced; 1 shallot, minced; 3 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp soy sauce; 2 tbsp neutral oil (like canola); 2 cups jasmine rice, cooked; 1 carrot, julienned; 1 medium daikon radish, julienned; 1/4 cup rice vinegar; 1 tbsp sugar; 1 tsp salt; 1 cucumber, thinly sliced; 1/2 cup fresh cilantro and mint leaves; 2 tbsp sriracha; 3 tbsp mayonnaise

Imagine the crispy, caramelized edges of a banh mi filling, but served over a bed of fragrant jasmine rice instead of a crusty baguette. This bowl is my love letter to Vietnamese street food, reimagined for a weeknight dinner that feels anything but ordinary. You get the sweet-salty punch of lemongrass pork, the cool crunch of pickled carrots and daikon, and the fresh zing of cucumber and herbs – all tied together with a fiery sriracha mayo. Each bite is a symphony of textures and temperatures: the rich, crispy pork against the tangy pickles, the creamy mayo against the fluffy rice. It’s the kind of meal that makes you close your eyes and savor, transporting you straight to the bustling corners of Saigon. Trust me, your kitchen will smell incredible.

50 min(prep 25 + cook 25)

4 servings

650 kcal

Ingredients

pork belly, sliced into 1/2-inch strips500g
lemongrass, finely minced3 stalks
garlic, minced4 cloves
shallot, minced1
fish sauce3 tbsp
brown sugar2 tbsp
soy sauce1 tbsp
neutral oil (like canola)2 tbsp
jasmine rice, cooked2 cups
carrot, julienned1
daikon radish, julienned1 medium
rice vinegar1/4 cup
sugar1 tbsp
salt1 tsp
cucumber, thinly sliced1
fresh cilantro and mint leaves1/2 cup
sriracha2 tbsp
mayonnaise3 tbsp

Nutrition

650 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, combine pork belly, lemongrass, garlic, shallot, fish sauce, brown sugar, and soy sauce. Marinate for at least 20 minutes (or up to overnight).
2
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Toss with julienned carrot and daikon. Let sit while you prepare the rest.
3
Heat a large skillet over medium-high heat. Add oil. Working in batches (don't overcrowd), add pork strips. Cook for 3-4 minutes per side until caramelized and crispy, with a deep golden-brown color. Set aside.
4
In a small bowl, stir together sriracha and mayonnaise to make the sauce.
5
To serve: divide rice among four bowls. Top with crispy pork, pickled carrot/daikon, cucumber slices, and fresh herbs. Drizzle generously with sriracha mayo. Serve immediately.
6
Tip: If you like an extra kick, add more sriracha on top – or some fresh sliced chilies.

#vietnamese #pork belly #banh mi #weeknight dinner

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