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FlavuhflavuhFLAVE! Sometimes, you just need something to wake up your mouth. If you’re like me, you might miss the powerful flavors of hot peppers in a dish. There are ways, my friends, to achieve super flavor without triggering a big ol’ puffy response from nightshades. With elements like lemon grass, mint, cilantro, lime, horseradish, and vinegar, you will not be bored. This banh mi-inspired recipe is fresh, sweet, slightly spicy, and tangy all at once.
Have you heard of banh mi? It is a Vietnamese sandwich filled with some things that are less-than-friendly to us. (And it’s a sandwich, so there’s that…) I decided to create a dish that is more flavorful, just as exciting, and a bit (gasp!) adventurous. I threw these ingredients in a bowl instead of a bun, and went to town.
A couple of things: please find the freshest horseradish root possible, maybe even one that is slightly green. Horseradish root that is old can impart a bitter aftertaste. Also, your life will be made SO much easier if you have a gadget called a julienne peeler. This makes short work of julienned veggies. Otherwise, you’ll be chopping things into itty-bitty pieces forever.
Let’s get this banh mi party started.
- 3 tablespoons avocado oil or coconut oil
- 1 lb pork loin
- 2 lemon grass stalks
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 2 tablespoons honey
- ½ cup apple cider vinegar
- Juice of one lime, about 2 tablespoons
- 1 Daikon radish, julienned
- 1 large carrot, julienned
- ¼ cup apple cider vinegar
- ½ teaspoon sea salt
- 1 teaspoon honey
- ⅓ cup chopped mint
- ½ cup chopped cilantro
- 2 tablespoons grated horseradish root
- Juice of one lime
- ¼ cup avocado oil
- 2 teaspoons AIP fish sauce
- 2 teaspoons honey
- 8 cups (loosely packed) or one 5-ounce bag of spring mix
- Red radishes cut into matchsticks for garnish
- Chopped mint for garnish
- Chopped cilantro for garnish
- In a cooker such as an Instant Pot set to "sear," or a pan on the stove, heat the oil. Brown the pork on all sides. Transfer the meat to a slow cooker, or switch your cooker to "slow cook."
- Peel off outermost leaves of lemon grass. Bruise the lemon grass by whacking or cracking it with the back of a knife. Cut each stalk into three lengths. Add the pieces to the pot.
- Whisk together the garlic, salt, honey, vinegar and lime juice. Add this mixture to the pot, and turn the meat to coat.
- Slow cook on low for 5 hours, or until meat is very tender.
- When the meat is finished cooking, remove it to a plate and shred it.
- Remove the lemon grass from the cooker. Switch to "reduce" for 5 minutes, or reduce the liquid in a saucepan on the stove to about half. Pour this mixture over the shredded meat. Meanwhile...
- Place julienned Daikon radish and carrot in a bowl. Whisk together the vinegar, salt and honey until the honey has dissolved. Pour over vegetables, and turn to combine.
- Let rest in the refrigerator for at least 30 minutes, turning occasionally.
- Whirl all dressing ingredients in a mini food processor or blender. Set aside.
- Just before you are ready to serve, place the spring mix in a large bowl. Add just enough dressing to moisten all the leaves. Serve the rest of the dressing at table.
- In each bowl, place some dressed greens. Add a serving of shredded pork. Top all of this with some pickled veggies.
- Garnish generously with red radishes, chopped cilantro, and chopped mint.
3 comments
[…] Banh Mi Bowls from Autoimmune Wellness *A julienne peeler makes quick work of veggie prep for this bread-free spin on a Vietnamese recipe. […]
Loved this and will make again. The meat was so tasty, and the other elements so fresh and flavorful. Really happy with how this turned out- worth the effort but as suggested, will get a julienne peeler for next time around. Had leftover pickled veggies and keeping those to eat later, so good.
Super yummy! The julienne peeler makes the meal look so professional. My husband doesn’t eat pork, so I substituted jackfruit and mushrooms, which I sliced with a mandolin. The meal turned out great, but did take me two hours. I have MS and everything I do just takes longer. I really appreciate the dressing in particular.