Banh Mi Bowls with Pickled Radishes

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This post is brought to you thanks to Duda Farm Fresh Foods and Kitchen PLAY as part of Team Fresh Summit.

When I decided to go to Fresh Summit, one of the things I was most excited about was getting to meet the people behind the foods I see on the grocery shelves every day.

I don’t think many shoppers realize how many different companies come together to create a full produce aisle — the number of vendors I saw was truly astonishing and I came away with a new respect for the food industry.

One of the companies I had a chance to spend time with was Duda Farm Fresh Foods (you might know their products with the Dandy name). The company began in 1909 with founder Andrew Duda, and is still run today by the Duda family.

They’re known for their signature celery product, providing celery to Campbell’s Soups and the Darden Restaurant Group in addition to the public market. They also grow citrus like mandarins and Meyer lemons, and this year at Fresh Summit they were showcasing the launch of their new ready-to-eat radish line.

Duda’s radishes are pre-cut so they’re easy to add to virtually any recipe for a little kick, or pile onto a veggie platter for entertaining.

Pre-cutting the radishes helps “release” some of the spice, which means these radishes are ideal for the little ones in your family or those who are just starting to experiment with vegetables.

These little ministicks are great for adding to salads, sandwiches or even a light soup. I don’t know about you, but my knife skills fall into the “slow and steady” category, so anything that helps reduce dinner prep, while still being a fresh ingredient, is a win.

While at Fresh Summit I tasted a variety of bites at the Duda booth, and I was inspired by their take on a banh mi to create this banh mi bowl with pickled radishes.

Using marinated pork tenderloin, forbidden black rice, and crisp veggies makes this bowl a standout for dinner. The pork takes the longest to cook, but you’ll be prepping the rest of the recipe as it roasts, so it doesn’t seem quite so long to make.

Plus, depending on how much meat you like at dinner, you can easily double the rice and vegetables to provide plenty of leftovers for lunches!

Pickling the radishes for this recipe is a must — they add just that little bit of tang that brightens up the entire dish. Any leftover radishes will keep for a few days in a covered container, and can be used anywhere you’d put regular radishes or pickled onions.

Banh Mi Bowls with Pickled Radishes

These bowls feature the flavors of banh mi, but use a bed of black rice instead of bread.

Author : Megan Myers

5 from 1 vote

Print Pin Recipe Review

Prep Time 30 minutes mins

Cook Time 1 hour hr

Marinade Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings 4 servings

Calories 340 kcal

Ingredients

  

1/2x1x2x3x

• 1 clove garlic, minced
• 1/2 teaspoon Chinese five spice
• 2 teaspoons sesame oil
• 3 tablespoons soy sauce or tamari
• 1 tablespoon tomato paste
• 2 tablespoons honey
• 3 tablespoons hoisin
• 1 pound pork tenderloin
• 1 cup black rice
• 1/2 cup white vinegar
• 1/2 tablespoon granulated sugar
• 1/2 tablespoon whole peppercorns
• 1/4 teaspoon mustard seed
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 4 ounces radish matchsticks
• 2 large carrots
• 1-2 jalapeños
• Fresh cilantro

Instructions

• Whisk together garlic, Chinese five spice, sesame oil, soy sauce, tomato paste, honey, and hoisin. Reserve 1/4 cup of marinade.
• Place the tenderloin in a shallow baking dish and pour remaining marinade over, turning to coat. Cover and let rest for at least an hour, or in the fridge for 8 hours/overnight.
• When ready to cook, preheat oven to 350°F. Roast tenderloin for 45 minutes to an hour, until it reaches an internal temperature of 145°F. Let it rest 10 minutes before carving.
• While the pork is cooking, prepare the rest of the recipe.
• Rinse black rise in cold water and add it to a saucepan with 2 cups water. Bring to a boil, then reduce heat and let simmer on low, covered, for about 30 minutes.
• In a small saucepan, combine vinegar, sugar, peppercorns, mustard seed, celery seed, and salt, and heat over medium until sugar is dissolved.
• Remove from heat and add radishes, stirring to coat. Cover and let rest.
• Slice carrots into matchsticks or coins, and slice jalapeño thinly.
• Once all ingredients are ready, assemble bowls with rice on the bottom then slices of pork. Drain radishes from brine and arrange vegetables in the bowl. Drizzle reserved marinade over the top and serve.

Notes

Marinade adapted from The Banh Mi Handbook.

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Nutrition

Calories: 340 kcalCarbohydrates: 33 gProtein: 33 gFat: 8 gSaturated Fat: 2 gCholesterol: 83 mgSodium: 1329 mgFiber: 3 gSugar: 16 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!

Disclaimer: This post is part of my Team Fresh Summit ambassadorship. I received radishes for the purposes of review and recipe development and was compensated for this post.