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
Scale
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.
