Banh Mi Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the meat:
For the pickled vegetables:
For the dressing:
  • 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

For the salad:
  • 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
For the meat:
  1. 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."
  2. 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.
  3. Whisk together the garlic, salt, honey, vinegar and lime juice. Add this mixture to the pot, and turn the meat to coat.
  4. Slow cook on low for 5 hours, or until meat is very tender.
  5. When the meat is finished cooking, remove it to a plate and shred it.
  6. 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...
For the pickled vegetables:
  1. 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.
  2. Let rest in the refrigerator for at least 30 minutes, turning occasionally.
For the dressing:
  1. Whirl all dressing ingredients in a mini food processor or blender. Set aside.
For the salad:
  1. 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.
  2. In each bowl, place some dressed greens. Add a serving of shredded pork. Top all of this with some pickled veggies.
  3. Garnish generously with red radishes, chopped cilantro, and chopped mint.
Recipe by Autoimmune Wellness at