One thing I’m loving about our new life in Ontario is the multiculturalism – and the food, by extension. Even the most mainstream grocery stores have a wide variety of interesting ingredients and prepared foods from around the globe. I can go grocery shopping, and hear 6+ different languages spoken, as I wander the aisles! LOVE IT.
There’s also an abundance of ethnic food available from restaurants. No exaggeration, you can find shawarma easier than a mainstream fast food chain: Shawarma places are everywhere, along with every other cuisine you can think of. There are several different places that specialize in banh me (Vietnamese sandwiches) AND deliver through the major services!
Our first few weeks here saw us eating banh mi on an almost daily basis. It was cheap, easy, full of good stuff, and was only $3-3.50 for a meal. Can’t beat it!
I’ve been getting more into making power bowls at home for meals lately. Combine that, with our love for banh mi, and the fact that our favourite place is a 15 minute drive away, and … today’s recipe was bound to happen. I’d seen mention of a banh mi bowl on social media, and decided to make my own take on the idea.
We eat a lot of chicken in this house, so that was the protein I chose. You can use whatever banh mi fillings you like, though. There’s a “dry” tofu that our fav Banh Mi place uses – we initially thought it was some kind of mushroom! – that we’ve since found at a local Asian grocery that would be great, sliced up over this. Use BBQ pork, or whatever else you like.
This makes a bit more pickled veggies than you’ll actually need for 4 servings. I like to use the extras to make actual banh mi, to put on other meals (they add a flavour punch to a variety of foods!), or just to munch on.
Also: To make this gluten-free, just be sure to use a GF soy sauce – it’s that easy!
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