Vietnamese Brunch Banh Mi Bowl with Grilled Pork and Fresh Greens

Allergens

Fish (Fish sauce) - Soy (Optional - use coconut aminos for soy-free)

Ingredients

• 1 lb pork tenderloin
• 4 cups mixed fresh greens (spinach, kale, arugula)
• 2 cups pickled vegetables (daikon radish, carrots, cucumber)
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1 cup julienned cucumber
• 1 cup julienned daikon radish
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup coconut oil
• Salt, to taste

Instructions

1. Marinate the pork tenderloin with fish sauce, lime juice, honey, minced garlic, grated ginger, ground black pepper, and crushed red pepper flakes (if using). Let it marinate for 30 minutes at room temperature.
2. Preheat a grill or grill pan to medium high heat. Grill the marinated pork tenderloin until cooked through and slightly charred on all sides, approximately 8 10 minutes per side. Allow it to rest for 5 minutes before slicing.
3. Heat coconut oil in a large skillet over medium heat. Add the julienned cucumber and daikon radish, cook until softened, about 4 5 minutes. Remove from heat.
4. Assemble the bowls: place mixed fresh greens at the bottom, top with sliced grilled pork, pickled vegetables, cooked cucumber and daikon radish, fresh cilantro leaves, and mint leaves. Serve immediately.

Chef’s Insight

Use a sharp knife to slice the pork into thin, even pieces for even cooking and a tender bite.

Notes

Feel free to customize the bowl with additional vegetables or proteins to suit your personal tastes and dietary needs.