Get ready to fall head over heels for the bold, fresh flavors of this Banh Mi Rice Bowl, an irresistible fusion of Vietnamese street food vibes and easy weeknight dinner comfort! Imagine tender seasoned pork, a rainbow of quick-pickled veggies, creamy spicy mayo, and fragrant rice all snuggled together in one bowl—each bite is pure magic. Whether you’re new to banh mi or just looking for a fun twist, this dish is both deliciously satisfying and beautifully colorful, with just the right mix of tang, spice, and crunch. Trust me, you’ll want to make this Banh Mi Rice Bowl again and again!
Ingredients You’ll Need
There’s nothing fussy or complicated here—just a lineup of simple, vibrant ingredients, each serving a purpose in building those epic Banh Mi Rice Bowl flavors. From the aromatic ground pork to the crisp pickled carrots, and that zippy sriracha mayo, every element adds its own sparkle, texture, and color to the bowl.
- Jasmine rice, cooked: Soft and fragrant, it forms the hearty base to soak up every delicious topping.
- Ground pork (1/2 pound): Quick to cook and loaded with flavor, this is the classic banh mi protein that brings it all together.
- Soy sauce (1 tbsp): Deepens umami notes; swap for tamari to make it gluten-free.
- Fish sauce (1 tbsp): Essential for that unmistakable Vietnamese savory punch; a little goes a long way.
- Sesame oil (1 tsp): Infuses a lovely nutty warmth to the pork.
- Brown sugar (1 tsp): Adds subtle caramel sweetness that balances out the savory and tangy flavors.
- Garlic, minced (2 cloves): Delivers a fragrant, mouthwatering backbone to the pork.
- Fresh ginger, grated (1 tsp): Gives the dish a gentle heat and brightness.
- Shredded carrots (1/2 cup): Adds crunch and becomes the quick pickle for that classic banh mi zing.
- Sliced cucumber (1/2 cup): Offers cooling freshness in every bite.
- Rice vinegar (1/4 cup): Key for pickling; brings a gentle, mellow tang to vegetables.
- Sugar (1 tsp): Helps mellow the sharpness of the vinegar in the pickling mix.
- Salt (1/4 tsp): Rounds out the flavors of the pickled veggies.
- Mayonnaise (1/4 cup): The ultra-creamy base for the spicy drizzle that makes these bowls pop.
- Sriracha (1 tbsp): Adjustable for your spice comfort; it adds color, kick, and zip.
- Fresh cilantro leaves: Finishes the bowl with a burst of herbal freshness.
- Thinly sliced jalapeño: For those who like a little (or a lot!) of heat and crunch on top.
- Lime wedges: A spritz over the bowl ties everything together with a bright citrus finish.
How to Make Banh Mi Rice Bowl
Step 1: Cook the Rice
Start things off right by cooking your jasmine rice according to package instructions. Fluffy, aromatic rice is the canvas that lets all those big flavors in your Banh Mi Rice Bowl shine. Once done, keep it covered and warm while you prep the other elements.
Step 2: Quick-Pickle the Carrots
In a small bowl, stir together the rice vinegar, sugar, and salt until everything dissolves. Toss in the shredded carrots and let them soak for at least 10 minutes. This transforms them into quick pickled crunchies, giving your Banh Mi Rice Bowl its signature tang and vibrant look.
Step 3: Brown the Pork with Aromatics
Heat a skillet over medium and cook the ground pork with minced garlic and ginger until deeply browned and fragrant—it should smell irresistible! Drain off any excess fat if needed, as you want the pork flavorful but not greasy.
Step 4: Season the Pork
Pour in the soy sauce, fish sauce, sesame oil, and brown sugar. Let everything simmer together for 2–3 minutes, stirring well so the pork gets thoroughly coated and the flavors meld into a sweet-savory perfection.
Step 5: Make the Spicy Mayo
Whisk together mayonnaise and sriracha in a small bowl. Adjust the sriracha for your ideal spice level—this creamy, spicy drizzle is truly the secret to an authentic Banh Mi Rice Bowl finish!
Step 6: Assemble Your Bowls
Divide that fluffy jasmine rice among your serving bowls. Top with the savory pork, a tangle of pickled carrots, cucumber slices, a generous drizzle of spicy mayo, fragrant cilantro, and jalapeño rounds. Serve each Banh Mi Rice Bowl with a wedge of lime for that perfect pop of brightness.
How to Serve Banh Mi Rice Bowl
Garnishes
The beauty of a Banh Mi Rice Bowl is in the finishing touches! Sprinkle fresh cilantro, add a few thin slices of jalapeño for heat, and never skip generous lime wedges—one squeeze brings every flavor to life. If you love color, a few extra carrot shreds or a touch more cucumber take it over the top.
Side Dishes
While your Banh Mi Rice Bowl is fully satisfying as a meal, it pairs well with light, crunchy sides. Try a simple Vietnamese cucumber salad or some fresh summer rolls for a refreshing contrast. If you’re feeling snacky, crisp shrimp chips or sesame crackers make a fun companion!
Creative Ways to Present
You can go classic by serving in individual bowls, but why not try a build-your-own rice bowl bar for a casual gathering? Set out all the toppings buffet style and let everyone customize their perfect bowl. For lunchboxes, layer rice, pork, and veggies in a mason jar. Mini versions in small bowls or cups make fabulous party appetizers!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Simply store each Banh Mi Rice Bowl component in a separate airtight container in the fridge. This keeps your rice, pork, veggies, and spicy mayo fresh, and you can assemble a fresh bowl whenever hunger strikes—perfect for meal prep!
Freezing
While the pork mixture freezes like a dream (just cool and freeze in a well-sealed bag or container for up to 2 months), skip freezing the pickled veggies—they lose their crunch. You can freeze cooked rice too if you’re planning ahead—just portion and reheat as needed.
Reheating
To bring a Banh Mi Rice Bowl back to life, simply reheat the rice and pork in the microwave or stovetop until hot. Add the fresh toppings and drizzle with spicy mayo just before serving. This keeps every texture and flavor just as lively and delicious as when you first made it!
FAQs
Can I make a vegetarian Banh Mi Rice Bowl?
Absolutely! Swap the ground pork for crumbled tofu or tempeh and use soy sauce or tamari for the savory depth. The flavors are just as punchy and delicious—perfect for plant-based eaters.
What’s the best rice to use for this recipe?
Jasmine rice offers the ideal tender, fragrant texture, but you can swap in any type Main Course.
How spicy is the spicy mayo in the Banh Mi Rice Bowl?
You control the heat! Adjust the sriracha amount to taste, or leave it on the side so everyone can customize their own bowl. Jalapeños add another layer of optional spice.
Can I prepare any ingredients in advance?
Absolutely. The pork, pickled carrots, and sauce can all be made up to 3 days ahead and stored in separate containers. Assemble bowls just before serving to keep the textures freshly vibrant.
Is this Banh Mi Rice Bowl gluten-free?
It can be! Use tamari instead of regular soy sauce for a gluten-free rice bowl, and always double check your fish sauce for gluten just to be safe.
Final Thoughts
If you love big, bold flavors and crave a satisfying meal that feels both comforting and fun, the Banh Mi Rice Bowl is truly a must-try. Gather your ingredients and create your own colorful, flavor-packed bowl tonight—you might just discover your new favorite dish! Happy cooking!
Print
Banh Mi Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
This Banh Mi Rice Bowl recipe offers a delicious twist on the traditional Vietnamese sandwich, packed with flavorful ground pork, pickled carrots, fresh veggies, and a spicy mayo drizzle atop a bed of jasmine rice.
Ingredients
Jasmine Rice:
- 1 cup cooked jasmine rice
Ground Pork:
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Pickled Carrots:
- 1/2 cup shredded carrots
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
Additional:
- 1/2 cup sliced cucumber
- Fresh cilantro leaves
- Thinly sliced jalapeño
- Lime wedges for serving
Instructions
- Cook Rice: Prepare jasmine rice according to package instructions.
- Pickled Carrots: Mix rice vinegar, sugar, and salt in a bowl. Add shredded carrots and set aside to pickle for at least 10 minutes.
- Cook Pork: In a skillet, cook ground pork with garlic and ginger until browned. Stir in soy sauce, fish sauce, sesame oil, and brown sugar. Simmer for 2-3 minutes.
- Make Spicy Mayo: Combine mayonnaise and sriracha in a bowl.
- Assemble Bowls: Divide rice among serving bowls. Top with seasoned pork, pickled carrots, cucumber slices, spicy mayo, cilantro, and jalapeño. Serve with lime wedges.
Notes
- You can substitute ground pork with chicken, beef, or tofu.
- For a lower-carb option, use cauliflower rice.
- Adjust sriracha to taste for desired spiciness.
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