Meal Kit
Pork Banh Mi Bowl
with pickled vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Soy
Chef
Jimmy Madla
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.
In Your Box (serves 2)
- 12 oz. Ground Pork
- 2 Persian Cucumbers
- ¾ cup Jasmine Rice
- 3 oz. Matchstick Carrots
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2 oz. Teriyaki Glaze
- 1 oz. Seasoned Rice Vinegar
- 1 Tbsp. Minced Ginger
- ¼ oz. Cilantro
- 2 tsp. Asian Garlic, Ginger and Chile Seasoning
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) gqR00E3E
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Calories810
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Carbohydrates85g
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Net Carbs80g
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Fat34g
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Protein38g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 24 oz. ground pork, follow same instructions, working in batches if necessary.
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If using ground turkey, follow same instructions as ground pork in Step 4, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
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If using ground beef, follow same instructions as ground pork in Step 4, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as ground pork in Step 4, stirring occasionally until tofu is lightly browned, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/2 cups water to a boil over medium-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. -
2 Prepare the Ingredients
Trim cucumber, halve lengthwise, and cut into 1/4" half-moons on an angle.
Stem and coarsely chop cilantro. -
3 Pickle the Vegetables
Combine cucumber, matchstick carrots, and rice wine vinegar in a mixing bowl. Set aside, at least 10 minutes.
While vegetables pickle, cook pork. -
4 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. Break up meat until browned and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir in teriyaki glaze and a pinch of pepper and stir occasionally until glaze is absorbed, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with pork and pickled vegetables. Garnish with cilantro. Bon appétit!
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