· recipe ·
Banh Mi-Inspired Pork Gnocchi Bowls
Quick pickles stay crisp and taste brighter than long-fermented vegetables. Thin matchsticks let carrot and daikon take on their dressing quickly.
Time and servings
- Prep
- 75 min
- Cook
- 60 min
- Additional
- 5 min
- Total
- 140 min
- Servings
- 6
Nutrition per serving
- Calories
- about 550
- Protein
- 26 g
- Fat
- 25 g
- Carbs
- 55 g
Quick-pickle the vegetables
Cut the carrots and daikon into thin matchsticks. Stir the vinegar with half the brown sugar until mostly dissolved, add the vegetables, and refrigerate for at least 30 minutes, turning once. Prepare the pork marinade while the vegetables pickle.
Marinate the pork
While the vegetables pickle, remove the tough outer layer from the lemongrass and finely grate the tender core with the garlic. Cut the pork into thin strips and coat it with the lemongrass, garlic, fish sauce, remaining brown sugar, and 1 tablespoon15 ml olive oil. Refrigerate while making the gnocchi below, for at least 20 minutes.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the chile-lime mayonnaise
Finely grate the lime zest and squeeze its juice. Stir the mayonnaise with the sriracha, zest, and 1 tablespoon15 ml lime juice.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Cook and rest the pork
While the water heats, warm 1 tablespoon15 ml olive oil over medium-high heat and cook the pork until browned and its thickest strip reaches 145°F63°C. Rest it for 3 minutes.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp and assemble
Warm the remaining olive oil and crisp the gnocchi on their broad sides. Slice the cucumber and cut the cilantro. Divide the gnocchi and rested pork among bowls, drain the quick pickles, and add them with cucumber, cilantro, and chile-lime mayonnaise.
