Vietnamese Breakfast Banh Mi Bowl: A Gluten-Free Culinary Adventure!
Discover a delightful Vietnamese breakfast banh mi bowl that's both mouthwatering and gluten-free. This recipe features fresh ingredients, aromatic flavors, and a beautiful presentation that will make your morning meal truly special!
Allergens
Eggs, Soy (in hoisin sauce)
Ingredients
- 2 gluten
- free baguettes, sliced in half lengthwise (or use gluten
- free rolls)
- 1/2 cup pickled carrots and daikon radish
- 1/4 cup cilantro leaves, packed
- 1/4 cup fresh mint leaves, packed
- 1/4 cup thinly sliced jalapeño peppers
- 1/4 cup mayonnaise
- 1/4 cup gluten
- free hoisin sauce
- 2 tbsp sriracha
- 2 large eggs
- 1 lb ground pork
- 2 tsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper, freshly ground
Instructions
- Prepare the pickled vegetables by combining shredded carrots and daikon radish with a mixture of equal parts water, vinegar, sugar, and salt. Set aside for at least 30 minutes to pickle.
- In a large skillet over medium heat, cook the ground pork until browned, breaking it apart into smaller pieces. Season with fish sauce, sugar, and black pepper, then set aside.
- Whisk together mayonnaise, hoisin sauce, and sriracha in a small bowl to create a spicy glaze.
- Fry the eggs over easy or to your preferred consistency.
- Assemble the banh mi bowls by placing the bottom half of each baguette in a bowl. Top with cooked ground pork, pickled vegetables, fresh cilantro and mint leaves, jalapeño peppers, and spicy glaze. Place the top half of the baguette over the ingredients to keep them contained.
Chef’s Insight
The balance of flavors in this Vietnamese breakfast banh mi bowl will take your taste buds on a journey, while the gluten-free ingredients make it accessible for all to enjoy!
Notes
For a more authentic experience, use freshly baked gluten-free baguettes. Adjust the heat level of the dish by adding or reducing the amount of sriracha.