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
Scale
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.
