Meal Kit
Pork Banh Mi Bowl
with quick-pickled vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Medium
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 rice. It's exactly like the sandwich, except, dare we say, even better.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 2 Persian Cucumbers
- 5.47 oz. Long Grain White Rice
- 3 oz. Matchstick Carrots
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2 fl. oz. Teriyaki Glaze
- 1 oz. Seasoned Rice Vinegar
- 1 Tbsp. Minced Ginger
- 2 tsp. Asian Garlic, Ginger & 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) MOxY9E3r
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Calories750
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Carbohydrates87g
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Net Carbs82g
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Fat30g
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Protein34g
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Sodium1370mg
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 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches if necessary.
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If using ground turkey, follow same instructions as ground pork in Step 4, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as ground pork in Step 4, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil over medium-high heat.
Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Prepare the Cucumber
Trim cucumbers, halve lengthwise, and cut on an angle into 1/4" half-moons.
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3 Quick-Pickle the Vegetables
Combine cucumbers, carrots, and vinegar in a mixing bowl. Set aside, at least 10 minutes.
While vegetables quick-pickle, continue recipe. -
4 Cook the Ground Pork
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add ground pork, ginger, and Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot pan.Break up pork until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Stir in teriyaki glaze and a pinch of pepper. Stir occasionally until combined, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with pork and vegetables. Bon appétit!
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