Banh Mi Rice Bowls

Rinse 1 1/2 cups of jasmine rice until water runs clear. Cook in a rice cooker or stovetop with 2 1/4 cups water according to package directions.

While rice cooks, prepare the quick pickle: Peel and julienne 2 medium carrots and the daikon radish (about 1 cup each). In a medium bowl, whisk together 1/2 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt (optional) until dissolved. Toss the vegetables in the brine and set aside to pickle for at least 15 minutes.

Make the spicy mayo: In a small bowl, whisk 1/3 cup mayonnaise with 1 tbsp Sriracha (add more for extra heat). Set aside.

Prepare the pork aromatics: Mince 3 cloves of garlic and 1 small shallot. In a small jar, mix the sauce: 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tbsp sugar.

Heat a large skillet over medium-high heat with 1 tsp oil. Add the minced garlic and shallot, sautéing for 30 seconds until fragrant. Add 1 lb ground pork, breaking it up with a spoon. Cook for 5-6 minutes until browned and cooked through.

Pour the prepared sauce over the pork. Cook for another 2-3 minutes, allowing the sugars to caramelize and coat the meat in a glossy brown glaze. Remove from heat.

Assemble the bowls: Fluff the rice and divide among 4 bowls. Top with the caramelized pork. Drain the pickled carrots and daikon and add a generous portion to each bowl. Add sliced cucumbers, fresh cilantro leaves, torn mint leaves, and thin slices of jalapeño.

Drizzle the spicy mayo over the top of the bowls just before serving.