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Bánh Mì Rice Salad

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 30 mins
Total time 50 mins

Makes 4 servings

This whole-grain salad riffs off the ingredients and flavors of the addictive Vietnamese bánh mì sandwich. We like it as a composed salad, but you can also stir everything together.


  • 3/4 cup plus 3 tablespoons rice vinegar, divided
  • 4 tablespoons plus 1 teaspoon sugar, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 cup julienne-cut carrot
  • 1 cup vertically sliced red onion
  • 1 pound trimmed boneless pork shoulder, cut into very thin slices
  • 2 tablespoons fish sauce, divided
  • 1 tablespoon canola oil
  • 1/2 English cucumber, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 3 cups hot cooked brown rice
  • Asian chili-garlic sauce (optional)

How to Make It

  1. Combine 3/4 cup water, 3/4 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a medium saucepan; bring to a boil. Add carrot and onion; cook 30 seconds. Remove from heat, and let stand 25 minutes. Drain.

  2. Place pork in a medium bowl. Add 1 tablespoon fish sauce, 2 teaspoons sugar, and remaining 1/2 teaspoon salt; massage into pork. Let stand at room temperature 20 minutes.

  3. Heat oil in a large cast-iron skillet over high heat. Add half of pork; cook 3 minutes or until lightly charred, stirring once. Remove from pan; repeat with remaining pork.

  4. Combine 1/4 cup water, remaining 3 tablespoons rice vinegar, remaining 2 teaspoons sugar, and remaining 1 tablespoon fish sauce in a small bowl, stirring until sugar dissolves.

  5. Arrange cucumber slices, pork, pickled onion and carrot, jalapeño, and cilantro on a platter. Drizzle evenly with dressing. Serve with cooked brown rice and chili-garlic sauce, if desired.