Bánh Mì Bowls With Lemongrass Pork | olivemagazine

Name: Bánh Mì Bowls With Lemongrass Pork | olivemagazine
Total time: 60 min
Ingredients: 3 stalks, 1 bashed, 2 tough outer leaves discarded and the rest finely chopped lemongrass; 1 large shallot peeled and chopped; soft light brown sugar; 2 cloves garlic crushed; fish sauce; 2 limes juiced; vegetable oil; 1 (about 500g) pork tenderloin trimmed of any fat; 50ml rice vinegar; 1/2 mooli peeled and shredded; 2 carrots peeled and shredded; 200g jasmine rice; leaves 2 lime leaves; 1 red chilli finely chopped; 1/2 cucumber halved lengthways and finely sliced; a bunch coriander leaves picked; a bunch mint leaves picked

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Like a bánh mì sandwich, but without the bread! Try our lighter take on a Vietnamese classic, packed with pork tenderloin, carrots, mooli and jasmine rice

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Ingredients

3 stalks, 1 bashed, 2 tough outer leaves discarded and the rest finely chopped lemongrass
1 large shallot peeled and chopped
soft light brown sugar
2 cloves garlic crushed
fish sauce
2 limes juiced
vegetable oil
1 (about 500g) pork tenderloin trimmed of any fat
50ml rice vinegar
1/2 mooli peeled and shredded
2 carrots peeled and shredded
200g jasmine rice
leaves 2 lime leaves
1 red chilli finely chopped
1/2 cucumber halved lengthways and finely sliced
a bunch coriander leaves picked
a bunch mint leaves picked