“Vietnamese Breakfast Banh Mi Bowl: A Delicious Paleo-Friendly Twist on a Classic Vietnamese Dish”

Allergens

Pork, Fish, Soy (from coconut aminos)

Ingredients

• 2 lbs pork belly, sliced into 1/4
• inch thick strips
• 1 small daikon radish, peeled and thinly sliced
• 1 medium carrot, peeled and thinly sliced
• 1 cup rice vinegar
• 1 cup water
• 2 tbsp sugar
• Salt and pepper, to taste
• 1/4 cup unsalted dry roasted peanuts, chopped
• 1 small cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp fish sauce
• 1 tbsp coconut aminos
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp black pepper, ground
• 3 cups cooked jasmine rice

Instructions

1. In a medium saucepan, combine daikon and carrot slices, vinegar, water, sugar, salt, and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes or until vegetables are tender. Remove from heat and let it cool. Drain and set aside.
2. In a large skillet, cook pork belly strips over medium high heat until they are browned on both sides and slightly caramelized, about 8 10 minutes. Remove from pan and set aside to drain.
3. In the same skillet, combine fish sauce, coconut aminos, garlic, ginger, and black pepper. Cook over medium heat for 2 3 minutes or until slightly thickened. Add cooked pork belly strips and cook for an additional 2 3 minutes to soak up the flavors.
4. Assemble each bowl by adding a generous portion of jasmine rice at the bottom, followed by a layer of pickled vegetables, cucumber, red onion slices, fresh herbs, and finally, pork belly strips. Top with crushed peanuts for added crunch.
5. Serve immediately and enjoy your Vietnamese Breakfast Banh Mi Bowl!

Chef’s Insight

The balance of flavors in this Vietnamese Breakfast Banh Mi Bowl is key - don't be afraid to adjust seasonings as needed.

Notes

Be sure to use gluten-free fish sauce and coconut aminos if needed for a strictly Paleo diet.