Foodie: Slow cooker banh mi rice bowls, with steps on how to prepare

Foodie: See the slow cooker banh mi rice bowls, with steps on how to prepare

Hey, here I’ve got the best ever bowl for you!

Foodie: Slow cooker banh mi rice bowls, with steps on how to prepare

The crazy fall lover in me is not a fan of this but I couldn’t have picked a better recipe to share that meshes the warm and cool season!

Slow cooker pork tenderloin is delicious and something you can use all year. But the traditional banh mi toppings are super refreshing and crisp. This make the dish taste a little like summer. And the rice bowl keeps it warm for fall. It’s pure perfection!

I mean, I pretty much did just eat them with a spoon. Alone. I almost ate them all up before I could top the bowl.

For the rice, I chose brown jasmine rice because it’s always what we have on hand. Plus, jasmine rice with that extra hint of flavor and fragrance is the only rice I ever want to eat. Forever and ever.

These bowls! Aren’t they super pretty? And bright? And pretty darn good for you?

Yes yes yes. And since they taste fantastic this is a huge win. Let’s make liking Mondays a thing.


1 pound pork tenderloin

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup low-sodium soy sauce

1 tablespoon brown sugar

3 garlic cloves, minced

1 jalapeno pepper, seeded and diced

3 cups cooked brown jasmine rice

for topping: sliced cucumber, shredded cabbage, cilantro, sliced jalapeno, pickled carrots/radishes

pickled carrots and radishes

6 tablespoons distilled white vinegar (I actually used apple cider vin!)

1/4 cup sugar

1/4 teaspoon salt

1 cup shredded carrots

2 radishes, cut into matchsticks


Now season the pork with the salt and pepper and place it in the slow cooker. Whisk together the soy sauce, brown sugar, garlic and jalapeno and pour it over the pork. Cover and cook for 6 to 8 hours. Once finished, shred with two forks.

Place the brown rice in bowls and top with the shredded pork. Top with the cucumber, cabbage,cilantro, jalapeno and pickled carrots and radishes!

pickled carrots and radishes

While in a bowl, whisk together the vinegar, sugar and salt until the sugar and salt it dissolved. Stir in the carrots and radishes and let sit for at least 30 minutes. Drain and place the carrots and radishes in the fridge until ready to eat.