If you love the vibrant flavors and fresh textures of Vietnamese cuisine but crave a fuss-free way to enjoy them at home, this Banh Mi Rice Bowl Recipe is about to become your new favorite. It takes the soul of a classic Banh Mi sandwich — with its savory pork, zingy pickled veggies, and creamy, spicy mayo — and turns it into a comforting, colorful bowl that’s perfect for any meal. Simple ingredients come together to create a dish that’s bursting with crunchy, sweet, salty, and tangy notes, making every bite an absolute delight.
Ingredients You’ll Need
Nothing complicated here; just straightforward ingredients that play their roles perfectly to build layers of texture, flavor, and that unmistakable Banh Mi charm. Each item is a small but essential piece of this delicious puzzle.
- Jasmine rice: The fragrant base that soaks up all the savory juices from the pork and sauces.
- Ground pork: Tender and flavorful protein that carries the rich umami of the dish.
- Soy sauce: Adds salty depth and balances the sweetness.
- Hoisin sauce: Brings a subtle sweetness and complexity.
- Fish sauce: A little pungent magic that gives authentic Vietnamese character.
- Sesame oil: Adds a toasty aroma and warmth during cooking.
- Minced garlic: Provides a fragrant punch to the pork.
- Carrot, cucumber, radishes: Fresh, crunchy veggies that get lively after quick pickling.
- Rice vinegar, sugar, salt: The perfect pickling trio to brighten and season the vegetables.
- Mayonnaise and Sriracha: Combined to make a creamy, spicy mayo that ties the bowl together.
- Fresh cilantro: For that fresh herbal lift on top.
- Sliced jalapeños: Optional, for a touch of heat and color.
- Lime wedges: To squeeze over before digging in and adding zesty brightness.
How to Make Banh Mi Rice Bowl Recipe
Step 1: Cook the Perfect Jasmine Rice
Start by bringing 1 cup of jasmine rice and 2 cups of water to a gentle boil in a saucepan. Once boiling, reduce to low heat, cover, and let it simmer until all the water is absorbed and the rice is tender, roughly 18 to 20 minutes. This fluffy, fragrant rice will be the cozy bed for all your other delicious ingredients.
Step 2: Quick Pickle the Veggies
Combine rice vinegar, sugar, and salt in a small bowl until dissolved to create a bright pickling liquid. Toss in your julienned carrot, thin cucumber slices, and radishes. Let them soak for at least 15 minutes—this step adds that signature tang and crisp crunch to the bowl that you’ll crave bite after bite.
Step 3: Sauté Garlic in Sesame Oil
Heat a tablespoon of sesame oil in a large skillet over medium heat, then throw in the minced garlic. Sauté for about 30 seconds until it releases its deliciously fragrant aroma. This little burst of flavor will infuse your pork later on, making every mouthful unforgettable.
Step 4: Brown the Ground Pork
Add the ground pork to your skillet with the garlic and let it cook until it’s brown and nicely crumbled, about 5 to 7 minutes. The sizzling sounds and enticing smells at this stage are a good sign that you’re on track to something truly tasty.
Step 5: Mix in Your Flavorful Sauces
Once the pork is cooked through, stir in the soy sauce, hoisin sauce, and fish sauce. Let everything simmer together for a couple more minutes so the flavors marry perfectly, creating a sweet, salty, umami-packed pork that’s rich and satisfying.
Step 6: Whip Up Spicy Mayo
In a small bowl, mix the mayonnaise and Sriracha until creamy and smooth. This spicy mayo is the silky finishing touch that adds a little heat and ties the whole bowl together with luscious flavor.
Step 7: Assemble Your Banh Mi Rice Bowl Recipe
Divide the jasmine rice among your serving bowls, then top generously with the savory pork, pickled vegetables, fresh cilantro, and sliced jalapeños if you like a little extra kick. Finally, drizzle with the spicy mayo and serve with lime wedges for that bright squeeze of citrus before eating.
How to Serve Banh Mi Rice Bowl Recipe
Garnishes
Fresh cilantro and sliced jalapeños are classic garnishes that bring freshness and just the right amount of heat. Don’t skip the lime wedges because a splash of lime juice wakes up all the flavors and adds a lovely zing that makes each bite pop.
Side Dishes
This rice bowl stands beautifully on its own but pairs wonderfully with light, complementary sides like a crisp Asian cucumber salad or a simple bowl of steamed bok choy with a drizzle of soy sauce. These sides keep the meal balanced and refreshing.
Creative Ways to Present
For a fun twist, serve your Banh Mi Rice Bowl Recipe in a mason jar layered with rice, pork, and pickled veggies for a portable lunch option. Alternatively, try wrapping the components in lettuce leaves for a deconstructed experience that’s fresh and crunchy.
Make Ahead and Storage
Storing Leftovers
Store any leftover components separately in airtight containers to maintain freshness — keep the rice and pork chilled, and the pickled veggies and spicy mayo refrigerated. This keeps textures and flavors at their best until you’re ready to enjoy them again.
Freezing
The cooked pork freezes well if stored in a freezer-safe container for up to three months. When freezing, avoid mixing with the rice or pickled vegetables, as their textures suffer. Thaw the pork overnight in the fridge before reheating.
Reheating
Reheat the pork gently in a skillet or microwave until warmed through. Reheat rice separately, adding a splash of water to prevent it from drying out. Serve everything fresh with chilled pickled veggies and spicy mayo for the best texture and flavor.
FAQs
Can I use chicken instead of pork in this Banh Mi Rice Bowl Recipe?
Absolutely! Ground chicken or even thinly sliced chicken breast marinated in similar sauces works nicely if you prefer a lighter protein. The cooking method stays the same and the flavors still shine.
How long can I keep the pickled vegetables?
The quick pickled carrots, cucumbers, and radishes will stay fresh in the fridge for up to one week. Keep them submerged in the pickling liquid in a sealed container to preserve their crunch and tang.
Is this recipe spicy?
The core recipe is gently spicy thanks to the Sriracha mayo and optional jalapeños, but you can easily adjust the heat level by varying the amount of Sriracha or omitting the jalapeños entirely.
Can I make this recipe vegetarian or vegan?
You can! Substitute the pork with marinated tofu or tempeh, and swap the fish sauce for soy sauce or a vegan fish sauce alternative. Also, use vegan mayo to keep it plant-based but just as delicious.
What type of rice is best for this bowl?
Jasmine rice is ideal for this Banh Mi Rice Bowl Recipe because of its fluffy texture and fragrant aroma. If you want a healthier twist, you can try brown jasmine rice, but cook times will vary.
Final Thoughts
This Banh Mi Rice Bowl Recipe is such a joyful way to enjoy all the fantastic flavors of a Vietnamese sandwich without the fuss of bread. It’s fresh, zingy, and comforting, perfect for a quick weeknight meal or impressive enough for guests. Give it a try and watch it become a new staple in your dinner rotation. Once you taste that perfect harmony of pork, pickled crunch, and spicy mayo, you’ll wonder how you ever lived without it.
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 brings the beloved flavors of the classic Vietnamese sandwich into a hearty, comforting bowl. Featuring fragrant jasmine rice, savory ground pork cooked with soy, hoisin, and fish sauce, and crisp pickled vegetables, this recipe balances sweet, sour, and spicy elements perfectly. Finished with a creamy Sriracha mayo, fresh cilantro, and jalapeños, it’s an easy, delicious meal ready in just 35 minutes.
Ingredients
Rice
- 1 cup jasmine rice
- 2 cups water
Pork and Sauce
- 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
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
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
Garnishes
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish
- Lime wedges, for serving
Instructions
- Cook the Rice: In a medium saucepan, combine the jasmine rice and water and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 18 to 20 minutes until the rice is tender and water is absorbed.
- Prepare Pickled Vegetables: In a small bowl, whisk together rice vinegar, sugar, and salt until the sugar dissolves completely. Add the julienned carrot, thinly sliced cucumber, and radishes to the bowl. Toss to coat and let the vegetables pickle for at least 15 minutes to develop a tangy flavor.
- Sauté Garlic: Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant but not browned, to bring out its aroma.
- Cook Ground Pork: Add the ground pork to the skillet with the garlic. Cook, stirring occasionally, until the pork is fully browned and crumbly, about 5 to 7 minutes.
- Add Sauces to Pork: Stir in the soy sauce, hoisin sauce, and fish sauce into the cooked pork. Continue cooking for an additional 2 to 3 minutes to let the flavors meld thoroughly.
- Make Spicy Mayo: In a small bowl, combine the mayonnaise and Sriracha sauce. Mix well until the sauce is smooth and evenly blended.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four serving bowls. Top each with a generous portion of the savory ground pork, a helping of pickled vegetables, fresh cilantro leaves, and sliced jalapeños. Drizzle the spicy mayo over the top and serve each bowl with a wedge of lime on the side for squeezing over.
Notes
- For a vegetarian option, substitute ground pork with crumbled tofu or tempeh and use vegetarian hoisin sauce.
- Adjust the Sriracha quantity to control the spice level in the mayo.
- Leftover rice can be refrigerated for up to 3 days and reheated before serving.
- Pickled vegetables can be made a few hours ahead to deepen the flavor.
