If you adore the vibrant flavors of Vietnamese cuisine but want a fuss-free, comforting meal, this Banh Mi Rice Bowl Recipe is your new best friend. Imagine the tender, savory ground pork mingling with bright, tangy pickled veggies, all layered atop fluffy jasmine rice, finished with a creamy, spicy mayo drizzle. It’s everything you love about a classic banh mi sandwich, deconstructed into a bowl that’s perfect for cozy dinners or quick lunches. Whether you’re cooking for family or impressing friends, this dish brings a burst of flavor and color that’s sure to brighten up any table.
Ingredients You’ll Need
This recipe keeps things delightfully simple but packs a punch with every ingredient. Each element plays a crucial role from the fragrant jasmine rice base to the punchy pickled vegetables and rich pork, making every bite irresistible.
- 1 cup jasmine rice: A fragrant and slightly sticky rice that provides the perfect fluffy foundation for this bowl.
- 2 cups water: To cook the rice to tender perfection.
- 1/2 pound ground pork: The savory star of the dish that soaks up all the flavorful sauces.
- 1 tablespoon soy sauce: Adds umami and depth to the pork.
- 1 tablespoon hoisin sauce: Brings a slightly sweet and tangy note that balances the savory elements.
- 1 teaspoon fish sauce: A classic Vietnamese ingredient that imparts salty complexity.
- 1 tablespoon sesame oil: For toasty aroma and richness in cooking the pork.
- 2 cloves garlic, minced: Infuses fragrant warmth to the meat as it cooks.
- 1 carrot, julienned: Adds a sweet crunch and vibrant color.
- 1 cucumber, thinly sliced: Provides refreshing coolness and texture contrast.
- 1/2 cup radishes, thinly sliced: Offers peppery bite and a pop of red color.
- 1/4 cup rice vinegar: The acidic base for pickling the vegetables.
- 1 tablespoon sugar: Balances the tang of the vinegar in the pickling liquid.
- 1/2 teaspoon salt: Enhances all the flavors, especially in the pickled veggies.
- 1/4 cup mayonnaise: Creamy richness for the spicy mayo topping.
- 1 tablespoon Sriracha: Gives a fiery kick to the mayo sauce.
- Fresh cilantro, for garnish: Adds bright herbal notes that make the flavors pop.
- Sliced jalapeños, for garnish: Optional heat that anyone craving spice will love.
- Lime wedges, for serving: A citrus finish that wakes up all the flavors at the table.
How to Make Banh Mi Rice Bowl Recipe
Step 1: Cook the Jasmine Rice
Start by rinsing your jasmine rice under cold water to wash away excess starch. Bring 2 cups of water to a boil in a medium saucepan, then stir in the rice. Reduce the heat to low, cover the pot, and let it simmer gently for 18 to 20 minutes. This method ensures fluffy, delicate rice that forms the perfect bed for your pork and pickled veggies.
Step 2: Prepare the Pickled Vegetables
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves completely. Add the julienned carrot, thin cucumber slices, and radishes to the mixture. Let these vibrant veggies soak in the tangy pickling liquid for at least 15 minutes. This quick pickle process gives them a fantastic crunch and a zesty punch to complement the rich pork.
Step 3: Cook the Ground Pork
Heat sesame oil over medium heat in a skillet, then add minced garlic. Sauté for 30 seconds until the kitchen smells amazing with garlic aroma. Toss in the ground pork, breaking it up with a spatula, and cook until it’s browned and crumbly, about 5 to 7 minutes. This step builds the savory foundation of your Banh Mi Rice Bowl Recipe.
Step 4: Add the Sauces
Stir in soy sauce, hoisin sauce, and fish sauce with the pork. Keep cooking for another 2 to 3 minutes, letting the flavors meld together beautifully. This combination creates a rich, balanced, and deeply savory profile that elevates the whole dish.
Step 5: Make the Spicy Mayo
In a small bowl, mix mayonnaise with Sriracha until smooth and well combined. This creamy, spicy sauce adds a luscious kick and balances the fresh, crunchy veggies and savory pork with its cooling richness.
Step 6: Assemble Your Banh Mi Rice Bowl Recipe
Divide the steamed jasmine rice among your serving bowls. Layer generously with the cooked, saucy ground pork, then top with the colorful pickled vegetables. Garnish with fresh cilantro and sliced jalapeños if you like an extra spicy touch. Drizzle the spicy mayo over everything and serve alongside lime wedges for squeezing. This vibrant presentation is as fun to make as it is to eat!
How to Serve Banh Mi Rice Bowl Recipe
Garnishes
Fresh cilantro and sliced jalapeños aren’t just pretty—they add layers of brightness and heat that refresh the palate. The lime wedges squeezed over the bowl create an irresistible citrus zing that lifts all the rich and tangy flavors.
Side Dishes
While this bowl is hearty on its own, serving it with some crispy spring rolls or a light Vietnamese noodle salad can make it a complete, crowd-pleasing meal. A cold cucumber salad can also balance the warm, savory elements perfectly.
Creative Ways to Present
Try layering ingredients differently for visual appeal, like arranging the pickled veggies in colorful stripes beside the pork. Using small individual bowls makes this dish great for dinner parties, letting guests add as much spicy mayo or jalapeños as they like.
Make Ahead and Storage
Storing Leftovers
Store any leftover components separately if possible—the pork, rice, pickled vegetables, and spicy mayo all keep well in airtight containers in the fridge for up to 3 days. This way, the pickled veggies stay crisp and the rice doesn’t dry out.
Freezing
This Banh Mi Rice Bowl Recipe is best enjoyed fresh, but if you need to freeze, only freeze the cooked pork and rice. Avoid freezing the pickled vegetables and spicy mayo as they lose texture and flavor during freezing. Thaw pork and rice overnight in the refrigerator before reheating.
Reheating
Warm the pork and rice gently in a skillet or microwave, stirring occasionally to reheat evenly. Add fresh pickled vegetables and spicy mayo only after reheating to keep their crunch and vibrant flavor intact. Squeeze fresh lime for an added lift after warming.
FAQs
Can I use chicken instead of ground pork in the Banh Mi Rice Bowl Recipe?
Absolutely! Ground chicken or turkey can be used as a leaner alternative and will still absorb the flavorful sauces beautifully. Just adjust cooking time to ensure it’s fully cooked and juicy.
Is it okay to prepare the pickled vegetables ahead of time?
Yes, pickled vegetables can be made up to 2 days in advance and stored in the fridge. In fact, letting them sit longer enhances their tanginess and crunch, adding even more flavor to your bowl.
Can I make this dish vegetarian?
Definitely! Replace the ground pork with sautéed tofu or tempeh and swap fish sauce with soy sauce or vegetarian seasoning. The pickled veggies and spicy mayo still make it an exciting and balanced meal.
What type of rice is best for this recipe?
Jasmine rice is ideal because of its fragrant aroma and light texture, but you can also use other long-grain rice varieties if needed. Avoid sticky or short-grain rice varieties as they may not pair as well with the toppings.
How spicy is this Banh Mi Rice Bowl Recipe?
The heat primarily comes from the Sriracha in the spicy mayo and the optional jalapeños. You can adjust the amount of Sriracha or omit the jalapeños to suit your spice preference, making it mild or fiery as you like.
Final Thoughts
This Banh Mi Rice Bowl Recipe is a delightful way to enjoy the fresh, bold flavors of a traditional banh mi sandwich in a bowl format. It’s quick to prepare, wonderfully satisfying, and perfect for sharing or savoring all by yourself. Don’t hesitate to make it your own—customize the garnishes, spice level, or sides—and dive into this tasty adventure that’s bound to become a new favorite at your table.
Print
Banh Mi Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Description
This vibrant Banh Mi Rice Bowl combines fragrant jasmine rice with savory ground pork and crisp pickled vegetables, topped with a spicy Sriracha mayo and fresh cilantro. A quick and flavorful meal inspired by the classic Vietnamese sandwich, perfect for a wholesome and satisfying dinner.
Ingredients
Rice
- 1 cup jasmine rice
- 2 cups water
Pickled Vegetables
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Pork Mixture
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
Spicy Mayo and Garnishes
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish
- Lime wedges, for serving
Instructions
- Cook the Rice: In a medium saucepan, bring jasmine rice and water to a boil. Reduce heat to low, cover the pan, and let it simmer gently for 18–20 minutes until the rice is tender and the water is absorbed.
- Prepare Pickled Vegetables: In a small bowl, combine rice vinegar, sugar, and salt, stirring until the sugar dissolves. Add the julienned carrot, sliced cucumber, and radishes. Let the vegetables sit for at least 15 minutes to pickle and soften.
- Sauté Garlic: Heat sesame oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not burnt.
- Cook Pork: Add ground pork to the skillet with the garlic. Cook for 5–7 minutes, stirring and breaking up the meat until browned and fully cooked through.
- Add Sauces: Stir in soy sauce, hoisin sauce, and fish sauce with the cooked pork. Continue to cook for an additional 2–3 minutes to blend all the flavors thoroughly.
- Make Spicy Mayo: In a small bowl, blend mayonnaise and Sriracha until smooth and creamy to create the spicy mayo topping.
- Assemble Bowls: Divide the cooked jasmine rice between four serving bowls. Top each with the savory ground pork, pickled vegetables, fresh cilantro, and jalapeño slices. Drizzle a generous amount of spicy mayo over the top and serve each bowl with a lime wedge for squeezing.
Notes
- You can substitute ground pork with ground chicken or turkey for a leaner alternative.
- Adjust the spiciness by adding more or less Sriracha in the mayo.
- For a vegetarian option, replace pork with seasoned tofu or tempeh and skip fish sauce, replacing it with soy sauce.
- Leftover rice works well in this recipe; just reheat thoroughly before assembling.
- Pickled vegetables can be prepared a day ahead to deepen the flavor.
