Ground Pork Banh Mi Bowls

Prepare the quick pickled vegetables. In a bowl combine 1/4 cup of the rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar. Whisk to combine. Grate the carrots with the large holes of a box grater* and slice the cucumber in half the long way and then slice creating half cirlces. Add the grated carrot and cucumbers to the rice vinegar mixture. Use a spoon to stir. Keep the quick pickled vegetables on the counter so that you can stir them every few minutes while preparing the rest of the meal.

Prepare the quick cooking brown rice according the the box.

Prepare the sriracha mayo by combining 2 teaspoons of sriracha with the 1/2 cup of mayo. Keep in the fridge until you are ready to use.

To prep the ground pork add 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1/2 teaspoon sriracha, and 1 teaspoon brown sugar to a bowl and whisk to combine.

Preheat a large skillet to medium-high heat. If necessary lightly grease the pan. Add the ground pork and crumble cooking 3 to 4 minutes until most of the pink is gone. Drain the pork if needed.

Add the sauce to the pork and continue to cook another 5 to 6 minutes until the ground pork begins to brown. Remove from the heat.

To build the banh mi bowls add a scoop of brown rice, quick pickled vegeteables, and ground pork. Garnish with the sriracha mayo and cilantro.