Description

This Banh Mi Rice Bowl is a vibrant and flavorful dish combining tender marinated chicken or tofu with fragrant jasmine rice and fresh, pickled vegetables. Inspired by the classic Vietnamese sandwich, this recipe offers a healthy, easy-to-make meal perfect for lunch or dinner, featuring bold flavors from ginger, garlic, fish sauce, and a spicy Sriracha drizzle.

Ingredients

Rice

1 cup jasmine rice
2 cups water

Protein and Marinade

1 pound chicken breast or tofu, sliced
2 tablespoons soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon honey or sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced

Cooking

1 tablespoon vegetable oil

Vegetables and Toppings

1 cup pickled carrots and daikon (or store-bought)
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
1 cup fresh cilantro, chopped
1 jalapeño, sliced (optional)
Lime wedges, for serving
Sriracha or chili sauce, for drizzling

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Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes to finish steaming.
Marinate the Protein: In a bowl, mix soy sauce, fish sauce (if using), honey or sugar, minced garlic, and minced ginger. Add the sliced chicken breast or tofu, ensuring each piece is well coated with the marinade. Refrigerate and allow to marinate for at least 30 minutes to absorb the flavors.
Cook the Protein: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken or tofu slices and cook for about 5-7 minutes on each side or until fully cooked and slightly caramelized. Remove from heat and set aside.
Prepare Fresh Vegetables: While the protein cooks, thinly slice the cucumber, red bell pepper, and jalapeño (if using). Set these aside for assembling the bowls.
Assemble the Bowls: Divide the cooked jasmine rice evenly among serving bowls. Top each with the cooked chicken or tofu, pickled carrots and daikon, cucumber slices, red bell pepper slices, and fresh chopped cilantro.
Add Finishing Touches: Drizzle Sriracha or your preferred chili sauce over the assembled bowls for heat and flavor. Serve with lime wedges on the side to add a fresh citrus zest when squeezed over the dish.
Enjoy: Before eating, mix all the bowl ingredients together to combine the flavors thoroughly and enjoy this fresh, vibrant Banh Mi Rice Bowl.

Notes

To make this recipe vegan, substitute chicken breast with firm tofu and omit fish sauce or replace it with soy sauce or tamari.
Pickled carrots and daikon can be homemade or store-bought for convenience.
The marinade can be prepared in advance and refrigerated for up to 24 hours to deepen flavor.
Adjust the amount of Sriracha or chili sauce based on your preferred spice level.
For gluten-free version, use gluten-free soy sauce or tamari.