If you’ve ever craved the vibrant, bold flavors of a classic banh mi sandwich but want something a little easier to eat and packed with layers of texture, this Banh Mi Rice Bowl Recipe is exactly what your kitchen needs. It’s a delightful twist that captures all the tangy, savory, and fresh notes of traditional Vietnamese street food served right in a bowl. Imagine fluffy jasmine rice topped with perfectly seasoned ground pork, crisp pickled veggies, a generous drizzle of spicy mayo, and fresh herbs that bring everything to life. This recipe is a guaranteed crowd-pleaser and a weeknight favorite that feels special yet simple to pull together.
Ingredients You’ll Need
These straightforward ingredients are easy to find and each one plays a crucial role in creating the authentic taste, satisfying textures, and beautiful presentation of the Banh Mi Rice Bowl Recipe.
- 1 cup jasmine rice: The fragrant base that soaks up all the wonderful flavors from the toppings.
- 2 cups water: For perfectly steamed, fluffy rice every time.
- 1/2 pound ground pork: The star protein, delivering savory richness with every bite.
- 1 tablespoon soy sauce: Adds depth and a hint of saltiness to the pork.
- 1 tablespoon hoisin sauce: Brings a subtle sweetness and complexity.
- 1 teaspoon fish sauce: Infuses umami and authentic Vietnamese flavor.
- 1 tablespoon sesame oil: Provides a warm, nutty aroma that enhances the pork.
- 2 cloves garlic, minced: Fresh garlic brightens and adds pungency.
- 1 carrot, julienned: Adds a crisp bite and gorgeous color.
- 1 cucumber, thinly sliced: Offers refreshing crunch and coolness.
- 1/2 cup radishes, thinly sliced: Sharp and peppery bite for balance.
- 1/4 cup rice vinegar: For pickling the veggies, delivering that signature tang.
- 1 tablespoon sugar: Balances the acidity perfectly in the pickles.
- 1/2 teaspoon salt: Enhances all the flavors throughout.
- 1/4 cup mayonnaise: For the luscious spicy mayo drizzle.
- 1 tablespoon Sriracha: Gives the mayo a fiery kick you’ll love.
- Fresh cilantro, for garnish: Adds brightness and herbaceous freshness.
- Sliced jalapeños, for garnish: Optional heat to personalize each bowl.
- Lime wedges, for serving: To squeeze on top for a burst of citrusy zing.
How to Make Banh Mi Rice Bowl Recipe
Step 1: Cook the Jasmine Rice
Start by bringing the jasmine rice and water to a boil in a medium saucepan. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 18 to 20 minutes until the rice is fluffy and tender. This fragrant rice is the perfect bed to soak up all the flavors that come next.
Step 2: Pickle the Vegetables
While the rice cooks, whisk together rice vinegar, sugar, and salt in a bowl until the sugar dissolves completely. Add the julienned carrot, thinly sliced cucumber, and radishes to the mixture. Let these veggies sit for at least 15 minutes—a quick pickle that adds that signature crisp, tangy crunch essential to the Banh Mi Rice Bowl Recipe.
Step 3: Sauté Garlic and Cook Pork
Heat sesame oil in a large skillet over medium heat, then toss in the minced garlic. After about 30 seconds, once it’s fragrant but not browned, add the ground pork. Cook, breaking it up with a spatula, until it’s fully browned and crumbly, about 5 to 7 minutes.
Step 4: Flavor the Pork
Stir in the soy sauce, hoisin sauce, and fish sauce, then cook for another 2 to 3 minutes so the pork absorbs these beautiful layers of umami, sweetness, and saltiness that really take this bowl to the next level.
Step 5: Prepare the Spicy Mayo
Mix mayonnaise and Sriracha in a small bowl until smooth. This creamy, spicy sauce will drape the bowl with just the right amount of heat and richness, complementing the pickled veggies and savory pork perfectly.
Step 6: Assemble the Bowls
Divide the steamed jasmine rice into individual serving bowls. Top each bowl with the savory pork, the lively pickled vegetables, fresh cilantro leaves, and jalapeño slices for extra heat if you like. Drizzle generously with spicy mayo and finish with a lime wedge to squeeze on just before eating. This final step brings all the flavors together in vibrant harmony.
How to Serve Banh Mi Rice Bowl Recipe
Garnishes
Fresh cilantro and sliced jalapeños add bursts of herbal freshness and just the right amount of heat, making the bowl feel lively and layered. Don’t underestimate the power of a bright lime wedge squeezed over the top—it elevates every bite with citrus zest.
Side Dishes
This bowl stands strong on its own but pairs beautifully with light, simple sides such as a crisp green salad, steamed bok choy, or even crispy spring rolls for added crunch and texture. These sides complement the bold flavors of the Banh Mi Rice Bowl Recipe without overpowering it.
Creative Ways to Present
Try serving the components family-style on a large platter, allowing guests to build their own bowls—this adds fun and a customizable touch. Alternatively, layering the ingredients in a clear glass jar creates a stunning visual that’s perfect for picnics or lunch on the go without losing any of the recipe’s charm.
Make Ahead and Storage
Storing Leftovers
Store any leftover pork, rice, and pickled vegetables separately in airtight containers in the refrigerator. Keeping the ingredients separate helps maintain their best textures and flavors when reheated or served later.
Freezing
The cooked pork can be frozen for up to two months in a freezer-safe container or bag. Avoid freezing the rice and pickled vegetables as freezing can alter their texture significantly.
Reheating
When reheating, warm the pork and rice gently in a skillet or microwave, then add fresh or refrigerated pickled veggies on top. Reapply the spicy mayo and fresh garnishes after reheating to keep the bowl tasting fresh and vibrant.
FAQs
Can I substitute ground pork with another protein?
Absolutely! Ground chicken, turkey, or beef all work well in this recipe. For a vegetarian twist, try crumbled tofu or tempeh seasoned in the same way for similar flavor and texture.
How spicy is the Banh Mi Rice Bowl Recipe?
The spiciness is completely customizable. The Sriracha mayo provides moderate heat, and adding jalapeños amps it up. You can reduce or increase the Sriracha or omit jalapeños altogether for milder bowls.
What type of rice is best for this recipe?
Jasmine rice is ideal due to its fragrant aroma and fluffy texture, but you could also use long-grain white rice. Avoid sticky or short-grain varieties which can become too clumpy.
How long do the pickled vegetables last?
The quick pickled carrots, cucumbers, and radishes will keep well in the refrigerator for up to 3 days, maintaining their crispness and zesty flavor.
Can this dish be made gluten-free?
Yes! Just be sure to use gluten-free soy sauce or tamari and check that the hoisin sauce is gluten-free or substitute it with a gluten-free alternative to keep the flavors authentic and safe.
Final Thoughts
If you’re looking to bring a burst of fresh, vibrant, and unforgettable flavor to your dinner table, I truly encourage you to try this Banh Mi Rice Bowl Recipe. It’s one of those dishes that’s easy enough for weeknights but impressive enough to share with friends. Each bite tells a story of bold seasoning, crunchy veggies, and comforting rice that you’ll want to make again and again.
Print
Banh Mi Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
Description
A flavorful and vibrant Banh Mi Rice Bowl combining savory ground pork, pickled vegetables, and aromatic jasmine rice, topped with spicy mayo, fresh herbs, and jalapeños for a delicious Vietnamese-inspired meal.
Ingredients
Rice
- 1 cup jasmine rice
- 2 cups water
Ground 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
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, bring jasmine rice and water to a boil. Reduce heat to low, cover with a lid, and simmer for 18–20 minutes until the rice is tender and water is absorbed. Remove from heat and let it stand covered for a few minutes before fluffing with a fork.
- Prepare pickled vegetables: In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely. Add julienned carrot, thinly sliced cucumber, and radishes to the mixture. Let them sit for at least 15 minutes to develop a mild pickle flavor.
- Sauté garlic: Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook ground pork: Add ground pork to the skillet with the garlic. Cook, breaking it apart with a spatula, until browned and fully cooked through, approximately 5 to 7 minutes.
- Season pork: Stir in soy sauce, hoisin sauce, and fish sauce into the cooked pork. Continue cooking for an additional 2 to 3 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Make spicy mayo: In a separate small bowl, mix together mayonnaise and Sriracha until smooth and well combined.
- Assemble the bowls: Divide the cooked jasmine rice evenly among four serving bowls. Top each with a portion of the seasoned ground pork, pickled vegetables, fresh cilantro leaves, and sliced jalapeños. Drizzle with the spicy mayo and serve alongside lime wedges for squeezing over the top.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Adjust the amount of Sriracha in the spicy mayo to suit your heat preference.
- The pickled vegetables can be made ahead and refrigerated for up to 2 days.
- For added crunch, consider topping with toasted sesame seeds or crushed peanuts.
- If ground pork is unavailable, ground chicken or turkey can be used as a substitute.
