Banh Mi Bowls (AIP/Paleo)

Banh Mi Bowls (AIP/Paleo) are chockfull of exciting flavors, and yet still allergy friendly! No need for inflammatory nightshades.

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.

Helpful tips

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. Yuck.

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. (I use this often for cucumber, like in Chicky Chicky Bang Bang.) Otherwise, you’ll be chopping things into itty-bitty pieces forever…

Let’s get this banh mi party started!

As always, I am wishing you great love and deep healing.

💗,

Wendi

Banh Mi Bowls (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, PaleoDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

5

hours 

50

minutes

Banh Mi Bowls (AIP/Paleo) are chockfull of exciting flavors, and yet still allergy friendly! No need for inflammatory nightshades.

Ingredients

• For the meat:

• 3 TBSP 3 avocado oil or coconut oil

• 1 lb. 1 pork loin

• 2 2 lemon grass stalks

• 3 3 cloves garlic, minced

• 1 tsp 1 sea salt

• 2 TBSP 2 honey

• 1/2 cup 1/2 apple cider vinegar

• 2 TBSP 2 lime juice

• For the pickled vegetables:

• 1 1 Daikon radish, julienned

• 1 1 large carrot, julienned

• 1/4 cup 1/4 apple cider vinegar

• 1/2 tsp 1/2 sea salt

• 1 tsp 1 honey

• For the dressing:

• 1/3 cup 1/3 chopped mint

• 1/2 cup 1/2 chopped cilantro

• 2 TBSP 2 grated horseradish root

• 2 TBSP 2 lime juice

• 1/4 cup 1/4 avocado or olive oil

• 2 tsp 2 fish sauce

• 2 tsp 2 honey

• For the salad:

• 8 cups 8 (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

Directions

• For the meat:
  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…
• For the pickled vegetables:
  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.
• For the dressing:
  Whirl all dressing ingredients in a mini food processor or blender. Set aside.
• For the salad:
  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.

Notes

• * Your life will be so much easier if you have a gadget called a julienne peeler. It makes short work of julienned veggies.

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