Published on: May 15, 2022
If you’re looking to cut down on the carbs in your diet, without sacrificing some of your favorite foods, it can be a matter as simple as combining the ingredients of your favorite sandwiches or carb-heavy plates to make a bowl. With all of the same makeup minus the roll, you can enjoy the foods you love without worrying about your carb intake or your diet. Nothing but great flavor here, especially when you’re cooking with palm oil!
Traditionally, a banh mi sandwich consists of protein and pickled vegetables and is served in a baguette. It makes an easy and satisfying lunchtime go-to, without weighing you down during the rest of your day. So how do you take the flavors of this amazing Vietnamese staple and create a low-carb, easy lunchtime or dinner meal? We’ve got the best ways to easily translate a Banh mi into a bowl that works for you.
As we said before, a banh mi is an incredibly popular and convenient sandwich, that’s one of the easiest sorts to translate into bowl form. Its flavor is rich while remaining delicate, and is delicious without being unhealthy. Plus, if you’re still missing your carbs but don’t want to break down and grab a bun, you can always incorporate rice into your new banh mi bowl. Even if you don’t have time to pickle your veggies yourself, you can still enjoy the amazing flavors this sandwich brings with regular vegetables.
Though we’ve included the complete instructions to get the traditional banh mi flavor through the shredded pork and pickled vegetables you love, keep in mind that if you don’t have the time to tackle the entire process, you can cut corners by using unpickled vegetables and pork or chicken made in whichever way you please.
*only if making meat traditionally and pickling vegetables from scratch
1. Combine your protein with all ingredients listed separately above in a Dutch oven. Braise over medium heat uncovered until all liquid has evaporated (for about 1-1.5 hours).
2. As your meat braises, begin preparing your pickled vegetables by combining radishes, cabbage, onion, carrot, and jalapeno into one bowl or container with vinegar, soy sauce, chili paste, fish sauce, and sugar. Chill 1-2 hours or until you’ve achieved the desired taste.
3. When your meat is nearing the end of its braising process, preheat oven to 300 degrees.
4. Once liquid has evaporated, cover and place in oven and bake for 45 minutes. Stir halfway through.
5. Remove meat from the oven and let cool before shredding it.
6. If using rice in this recipe, make your rice by combining 1 cup rice with 2 cups of water. Season lightly. Bring to a boil and turn down heat to low while covered. Simmer rice until water is evaporated and rice is tender, around 30-40 minutes.
7. Sauté riced cauliflower in a heated pan using red palm oil until tender.
8. Once cauliflower is tender, remove it from the heat.
9. Combine your protein, rice, cauliflower, and pickled vegetables into one bowl. Place cilantro for garnish on top. Drizzle with dressing as needed.
10. Enjoy!
Though the process of making your own meat and pickling your own vegetables may be arduous at first, know that this recipe yields far more than just 4 servings. You can make as much pork, chicken, and pickled vegetables as you desire to allow you to enjoy plenty of banh mi rice bowls both fresh and as leftovers. This makes the perfect quick lunch or dinner for busy people on the go who don’t want to sacrifice flavor for nutrition.
See what our red palm oil banh mi bowl can do for your diet and your palette! Wondering how you can obtain sustainable red palm oil for your recipes while helping local farmers and building up habitats? Learn more about sustainable palm oil today with Palm Done Right.
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