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 of 2018 never 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.
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
Add cucumber, matchstick carrots, rice wine vinegar, and a pinch of salt to a mixing bowl and toss to coat. Set aside.
Cook the Pork
Place a large non-stick pan with 1 Tbsp. olive oil over medium-high heat. 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, 4-6 minutes.
Stir in teriyaki glaze and cook until glaze is absorbed, 1-2 minutes.
Season with a pinch of salt and 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!