Express
Deconstructed Pork Bánh Mì Bowl
with quick-pickled cucumber ribbons
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Soy
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 1 Cucumber
- 10 oz. Sliced Pork
- 8 oz. Cooked White Rice
- 3 oz. Matchstick Carrots
- 1 Lime
- 2 fl. oz. Seasoned Rice Vinegar
- ½ oz. Brown Sugar
- 2 tsp. Pho Vegetable Broth Concentrate
- ¼ oz. Cilantro
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
- 1 tsp. Sriracha
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories590
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Carbohydrates60g
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Net Carbs54g
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Fat17g
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Protein44g
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Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Microwave-Safe Bowl
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Peel cucumber, if desired, and, using peeler, shave into long ribbons, rotating and stopping when you reach seeds. Discard end. Want a shortcut? Skip peeling and shaving into ribbons. Instead, trim cucumber and cut into thin strips.
Stem cilantro.Halve and juice lime.Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Quick-Pickle the Cucumber Ribbons
In a mixing bowl, combine cucumbers, vinegar, and a pinch of salt. Set aside to quick-pickle, at least 5 minutes.
While cucumber ribbons quick-pickle, continue recipe. -
3 Cook the Pork Mixture
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork, carrots, brown sugar, ginger, soy sauce, pho base, and 2 tsp. lime juice to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Remove from burner. Rest, 3 minutes.While pork mixture cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with pork mixture. Garnish with cucumbers, cilantro, and Sriracha (to taste). Bon appétit!
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