Slow-Cooker Banh Mi Bowl Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
4 Servings
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Calories
353 kcal
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Course
Dinner
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Cuisine
Asian, Vietnamese
Slow-Cooker Banh Mi Bowl Recipe
Description
The Slow-Cooker Banh Mi Bowl Recipe offers a comforting take on Vietnamese flavors using slow-cooked pork tenderloin simmered with garlic, jalapeño, reduced sodium soy sauce, and brown sugar. Cooking in a slow cooker for six hours produces tender, shreddable pork infused with savory and mildly spicy flavors. The accompanying pickled vegetables—carrots and radish soaked in a vinegar, sugar, and salt brine—add acidity and crispness, essential for contrast. Served atop brown rice with shredded cabbage, cucumber, slices of jalapeño, and fresh cilantro, the bowl captures the essence of a traditional banh mi in an easy-to-assemble format. The reserved meat sauce can be drizzled over the bowl to enhance moisture and umami, while the layering of raw and pickled vegetables adds texture and brightness. This recipe suits those looking to enjoy banh mi components without assembling sandwiches.
Ingredients
- 1 pound pork tenderloin
- 6 tablespoons white vinegar distilled
- 3 cups brown rice cooked
- 1/4 teaspoon kosher salt
- 1/4 cup sugar
- 1 cup red cabbage shredded
- 1/8 teaspoon black pepper freshly ground
- 1/4 teaspoon kosher salt
- 1 cup cucumber about ½ small, thinly sliced, English
- 3 cloves garlic crushed
- 1 cup carrot shredded
- 1 jalapeño thinly sliced, small
- 1 jalapeño (sliced)
- 2 radish cut into matchsticks
- 1/4 cup cilantro leaves
- 1/4 cup soy sauce reduced sodium
- 1 tablespoon brown sugar
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.
Notes
- Ensure pork tenderloin is well coated with the sauce before slow cooking for maximum flavor infusion.
- Adjust the amount of jalapeño according to your heat preference.
- Pickled carrots and radish can be prepared ahead and refrigerated to save time.
- Serve the bowls with reserved sauce drizzled over for extra moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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