Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Pork Banh Mi Bowls
1 cup white or brown rice
1 pound ground pork
1/4 cup plus 1 tablespoon rice vinegar, divided
2 tablespoon fish sauce, divided
2 teaspoons minced garlic
2 1/2 teaspoon chili garlic paste or Sriracha
3 teaspoon brown sugar, divided
2 smallish carrots, grated
1 English cucumber, cut into thin half moons
1/2 cup mayonnaise
handful of cilantro leaves and mint leaves
Add rice to a pot and add 1 1/3 cup water for white rice or 2 cups water for brown rice. Bring to a boil, reduce heat, and cover. Cook until the water is absorbed, about 15 minutes for white rice and about 20 minutes for brown rice. When done, turn off heat and leave lid on for 10 full minutes to steam.
Combine 1/4 cup of the rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar in a mixing bowl. Whisk to combine. Add the grated carrot and cucumbers to the mixture. Mix and set aside.
Prepare the sriracha mayo by combining 2 teaspoons of sriracha with the 1/2 cup of mayo. Keep in the fridge until you are ready to use.
To prep the ground pork add 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1/2 teaspoon sriracha, and 1 teaspoon brown sugar to a bowl and whisk to combine.
Preheat a large skillet to medium-high heat. Add the ground pork and crumble cooking 3 to 4 minutes until most of the pink is gone. Drain the pork if needed. Add the sauce to the pork and continue to cook another 5 to 6 minutes until the ground pork begins to brown. Remove from the heat.
To build the banh mi bowls add a scoop of brown rice, quick pickled vegetables, and ground pork. Garnish with the sriracha mayo and fresh herbs.
Yield: 4 servings