Yup, what you're looking at right here is a breadless banh mi; all the flavors you love in that classic Vietnamese sandwich, in bowl form. Will the wonders ever cease? Ground pork, flavored with ginger and teriyaki, join pickled cucumbers and carrots in topping fragrant jasmine rice. It's exactly like the sandwich, except, dare we say, even better.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice and 1½ cup water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim cucumber, halve lengthwise, and cut into ¼" half-moons on an angle.
Stem and coarsely chop cilantro.
Pickle the Vegetables
Combine cucumber, matchstick carrots, and rice wine vinegar in a mixing bowl. Set aside at least 10 minutes.
Cook the Pork
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add ground pork, ginger, and seasoning blend to hot pan. Cook, breaking up with a spoon, until no pink remains and meat is slightly caramelized, 5-7 minutes.
Stir in teriyaki glaze and cook until glaze is absorbed, 1-2 minutes.
Season with a pinch of pepper.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with pork and pickled vegetables and garnishing with cilantro. Bon appétit!
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