Bahn Mi Bowl

Temps des Fêtes 2016
food and drink

BY: Amy Rosen

All the great taste of your favourite Vietnamese street food sandwich reimagined as a low-gluten meal in a bowl, packed with flavour and crunch. To make it 100-percent gluten free, buy a gluten-free soy sauce or skip the soy sauce and replace with a pinch of salt or a soy alternative.

¼ cup (60 mL) seasoned rice vinegar
¼ cup (60 mL) sugar
¼ tsp (1 mL) sea salt
2 carrots, sliced into long strips using a carrot peeler, down to the core
3 radishes, thinly sliced
1 pkg (500 g) medium rice stick noodles

Juice of 2 limes
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) Vietnamese fish sauce
¼ cup (60 mL) water
¼ cup (60 mL) sugar

1 lb (500 g) lean ground pork (may substitute with ground dark-meat turkey)
2 tbsp (30 mL) minced cilantro, plus extra for garnish
2 garlic cloves, minced
2 green onions, minced
1 tbsp (15 mL) sriracha
1 tsp (5 mL) sugar
2 tsp (10 mL) cornstarch
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 tsp (10 mL) vegetable oil
½ English cucumber, sliced into half moons
¼ cup (60 mL) fresh mint, roughly torn
2 tbsp (30 mL) crushed salted peanuts (optional)

1 In a medium saucepan, heat rice vinegar, sugar and salt, stirring until dissolved. Cool to room temperature (will be almost syrupy), then add prepared carrots and radishes and toss well. Refrigerate for a half hour.

2 Boil a kettle of water. Pour over noodles to cover and let sit for 10 to 12 minutes, or follow recommended package instructions. Drain and rinse under cold water. Drain well and set aside.

3 Make noodle sauce by combining lime juice, soy sauce, fish sauce, water and sugar. Stir until sugar dissolves. Set aside.

4 For spiced patties, in a medium bowl, mix together ground pork, cilantro, garlic, green onion, sriracha, sugar, cornstarch, salt and pepper. Form into 8 equal oblong patties. Drizzle oil in a large nonstick pan over medium-high heat, then cook patties for a few minutes on the first side, flip, then cook on the second side for 3 minutes more, or until completely cooked through.

5 To assemble, pour sauce over noodles and toss well, then divide equally among 4 bowls. Top with patties and pickled veggies. Garnish with cucumber, fresh mint and peanuts, then pour any extra sauce overtop.

Serves 4

What to Serve