Slow-Cooker Banh Mi Bowl Recipe

Name: Slow-Cooker Banh Mi Bowl Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 Servings
Ingredients: 1 pound pork tenderloin; 6 tablespoons distilled white vinegar; 3 cups cooked brown rice; 1/4 teaspoon kosher salt; 1/4 cup sugar; 1 cup shredded red cabbage; 1/8 teaspoon freshly ground pepper; 1/4 teaspoon kosher salt; 1 cup thinly sliced English cucumbers; 3 cloves crushed garlic; 1 cup shredded carrots; 1 small jalapeño; 1 Jalapeño; 2 radishes; 1/4 cup cilantro leaves; 1/4 cup reduced sodium soy sauce*; 1 tablespoon brown sugar

User Reviews

4.9

264 reviews

Excellent

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings
4 Servings
Calories
353 kcal
Course
Dinner
Cuisine
Asian, Vietnamese

Slow-Cooker Banh Mi Bowl Recipe

Iris Warren

Report

If you’ve ever had the classic Vietnamese Banh Mi sandwich, you'll love this slow cooker pork banh mi bowl recipe served over brown rice!

Share:

I Made This!

198 people made this

Print

54 people printed this

Save this

158 people saved this

Ingredients

Servings

1 pound pork tenderloin
6 tablespoons distilled white vinegar
3 cups cooked brown rice
1/4 teaspoon kosher salt
1/4 cup sugar
1 cup shredded red cabbage
1/8 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
1 cup thinly sliced English cucumbers (about ½ small)
3 cloves crushed garlic
1 cup shredded carrots
1 small jalapeño (thinly sliced)
1 Jalapeño (sliced)
2 radishes (cut into matchsticks)
1/4 cup cilantro leaves
1/4 cup reduced sodium soy sauce*
1 tablespoon brown sugar

Add to Shopping List

Instructions

Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork. (NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.

Equipments used:

Notes

Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes

Nutrition Information

Show Details

Serving 1bowl Calories 353kcal (18%) Carbohydrates 46g (15%) Protein 29g (58%) Fat 5.5g (8%) Saturated Fat 1g (5%) Cholesterol 77mg (26%) Sodium 696mg (29%) Fiber 4.5g (18%) Sugar 8g (16%)