Slow-Cooker Banh Mi Rice Bowls

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If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!

If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

This recipe is a preview of what you’ll find in my second cookbook, Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes which is now available for pre-order! This book has a total of 140 nutritious, flavor-packed, figure-friendly recipes—60 for the slow cooker and 80 that cook in 30-minutes or less!—so you can get a great homemade meal on the table any night of the week.

Knockout Quick-Fix and Slow-Cooker Recipes

Each recipe includes nutritional information—from registered dietitian Heather K Jones—that will help you take steps toward your weight and health goals. Many dishes are vegetarian, gluten-free, and freezer-friendly, and these are called out with helpful icons. Also, this book has even more photos than the first, with 120 color beautiful photographs taken by Helene DuJardin.

Available to order from these online sellers:

Target | Amazon | Barnes & Noble | Indiebound

If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
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Slow-Cooker Banh Mi Rice Bowls

353 Cals 29 Protein 46 Carbs 5.5 Fats
Prep Time: 15 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: Asian, Vietnamese
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!

Ingredients

For the pork:

  • 1 pound pork tenderloin
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 3 cloves crushed garlic
  • 1 jalapeno, sliced
  • 1/4 cup reduced sodium soy sauce*
  • 1 tablespoon brown sugar

For the pickled carrot:

  • 6 tablespoons distilled white vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 cup shredded carrots
  • 2 radishes, cut into matchsticks

For the bowls:

  • 3 cups cooked brown rice
  • 1 cup shredded red cabbage
  • 1 cup thinly sliced English cucumbers, about ½ small
  • 1 small jalapeno, thinly sliced
  • 1/4 cup cilantro leaves

Instructions

  • Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
  • Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
  • To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.

Notes

Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes

Nutrition

Serving: 1bowl, Calories: 353kcal, Carbohydrates: 46g, Protein: 29g, Fat: 5.5g, Cholesterol: 77mg, Sodium: 696mg, Fiber: 4.5g, Sugar: 8g
Keywords: Gluten Free, Slow Cooker Recipes

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328 comments

  1. Absolutely amazing! I can’t wait to make it again. I also added a sriracha mayo

  2. SO SO good – I made a ton of modifications that worked out perfectly. I used boneless skinless chicken breasts instead of pork, and shredded after cooking on low for 7 hours (note that I had ~2 pounds of breast in the package so I doubled the sauce and used 1/4 cup of water). I skipped the jalapeno and added just a dash of sriracha.

    For the pickled topping, I used shredded carrot, shredded purple cabbage, and cucumber and did half water / half vinegar (like I usually do for refrigerator pickles) because they had all day to sit in the fridge. Lastly, I topped with a homemade “sriracha aioli” made with ~1 cup of nonfat Greek Yogurt, 1-2T of white vinegar, salt/pepper, ~1T of honey, and ~1T of sriracha. I will 100% be making these again!

  3. Delicious! Myself, husband and 16 year old son enjoyed this dish very much. Will be putting this into my regular menu rotation.

  4. This was amazing! It was super easy to make and was great as leftovers the next night. Easy and tasted like something from a restaurant.

  5. do you think this would make a good meal to freeze with sauce for a future day? Freezing the raw pork tenderloin with the sauce 

  6. Oh my goodness – these bowls are incredibly delicious and easy to make!  Another winner from Gina!  I have 3 skinny tase cookbooks and have yet to make anything my husband and I haven’t loved – this one is in our Top 5 fav’s though!  

  7. My crock pot isn’t working, so I marinated the pork in the sauce. Does anyone know how I can cook it with a crock pot? Would the oven or stove top be better?

  8. Is 10 points💙 correct? It says 8 points 💚. I don’t think I’ve ever seen a recipe where blue was more points than green. Just puzzling to me….

  9. Yum! This was so good I just ordered the cookbook!  

  10. Could we use chicken if we don’t do pork? How would that change the recipe?

  11. We made this in the instant pot and it was delicious! Seared the meat on both sides, doubled the sauce and added a cup of broth. Cooked on high pressure for 35 minutes with manual release and it was easy to shred and moist! We thickened the sauce before serving too. 

  12. Oh wow! This recipe is so tasty! I’m definitely going to make this one again! I really like the pickled carrots. Make sure you add the toppings!

  13. This was absolutely amazing. My kids are such picky eaters but I have recently found out they love bowls. This bowl was perfect

  14. I’m not a big pork person. How is this with chicken or beef?

  15. Can I make this in the Instapot?

  16. I have two pounds of pork. How many cup of soy sauce and water I need to adjust to? 

    • My pork was nearly two pounds. I doubled the brown sugar and soy sauce but not the jalapeño or water. It turned out great. There was still a nice kick even with just one jalapeño. I did add 1 tablespoon corn starch mixed with 1 tablespoon water to the final sauce to thicken it slightly. 

      • I tripled this recipe and tripled everything. Tripling the jalapeño definitely added a kick! We actually loved it with the extra spice, but it was definitely a big difference from just doing 1lb with 1 jalapeno

  17. My favorite thing is when I crave something, google “(whatever I’m craving) skinnytaste” AND THERES A RECIPE FOR IT. Can’t wait to try this 

  18. I so so so love your recipes and I love what you are doing with making and testing things so we can all eat delicious things while trying to be healthy and lose weight! Being Asian, I especially love being able to see new versions of tastes I love.

    There has been a real uptick in anti-Asian violence though and its heart-breaking for so many of your fans. And while it is so not the cause, a piece of the problem is not fully acknowledging culture and where things come from.

    So that is why I’m writing and asking if you would please change the cuisine of this dish to Vietnamese or Vietnamese-inspired. (Its not Chinese or Japanese — though both of those cultures have many other delicious things to inspire us.)

    Thank you for considering and for helping keeping weight loss delicious!

  19. I made this for my family but knew that my boys wouldn’t go for it as written, so I made some ramen noodles for them, added the pork and the delicious sauce to the ramen broth, and gave them the option to add in the veggies they chose. Also made soft boiled eggs so whoever wanted to could add one to their bowl, which was a nice layer. It was a hit!

  20. This is crazy good! Like tender and flavorful and hot all the right notes. This is a keeper for sure.