A vibrant twist on the beloved Vietnamese sandwich, this Banh Mi Rice Bowl brings all the punchy, fresh flavors of a banh mi—savory pork, pickled vegetables, and spicy mayo—served over a warm bed of jasmine rice. It’s a colorful, crave-worthy meal that satisfies every bite.
Why You’ll Love This Recipe
I love how this dish transforms a handheld classic into a nourishing and easy-to-eat bowl. It’s ideal for quick weeknight dinners, meal prepping, or impressing guests with minimal effort. The combination of tangy pickles, rich pork, and creamy spicy mayo creates the perfect flavor harmony, and it all comes together in under 40 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup jasmine rice
2 cups water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/2 pound ground pork
1 teaspoon fish sauce
1 tablespoon sesame oil
2 cloves garlic, minced
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
1/4 cup mayonnaise
1 tablespoon Sriracha
Fresh cilantro, for garnish
Sliced jalapeños, for garnish
Lime wedges, for serving
Directions
I start by cooking the jasmine rice. I bring the rice and water to a boil in a medium saucepan, then lower the heat, cover, and simmer for about 18–20 minutes until the rice is perfectly tender.
While the rice cooks, I prepare a quick pickle by stirring rice vinegar, sugar, and salt in a small bowl until dissolved. Then I add the carrot, cucumber, and radishes, letting them soak for at least 15 minutes.
In a large skillet, I heat sesame oil over medium heat and sauté the minced garlic for about 30 seconds until it’s fragrant.
I add the ground pork and cook it until browned and crumbled, then stir in the soy sauce, hoisin sauce, and fish sauce. I let everything cook for another 2–3 minutes to meld the flavors.
For the spicy mayo, I simply mix mayonnaise and Sriracha in a small bowl until it’s smooth.
Finally, I assemble the bowls: I scoop the rice into each bowl, top with the pork mixture, pickled veggies, cilantro, and jalapeños. I drizzle the spicy mayo over the top and add lime wedges on the side for a fresh squeeze.
Servings and timing
This recipe serves 4 and takes about 35 minutes in total—15 minutes of prep and 20 minutes of cooking. Each serving contains approximately 410 kcal, making it a satisfying and balanced meal option.
Variations
I sometimes swap the pork with ground chicken or tofu for a lighter or vegetarian version.
For a lower-carb option, I use cauliflower rice instead of jasmine rice.
If I want extra heat, I add more Sriracha or a dash of chili oil to the mayo.
Adding a fried egg on top gives the bowl even more richness.
I occasionally use daikon radish instead of regular radishes for a more traditional Vietnamese flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I warm the pork and rice in the microwave for about 1–2 minutes until hot. I keep the pickled veggies and spicy mayo separate and add them fresh after reheating to maintain their texture and flavor.
Related Recipes:
- Banh Mi Bowl (Paleo, Whole30)
- Grilled Vietnamese Lemongrass Chicken
- Savory Golden Onion Butter Jasmine Rice
FAQs
What kind of rice works best for this bowl?
I prefer jasmine rice because of its fragrant, fluffy texture, but any long-grain rice or even brown rice works well.
Can I make this recipe vegetarian?
Yes, I replace the ground pork with crumbled tofu or tempeh and use soy sauce and hoisin for flavor. I skip the fish sauce or use a vegetarian alternative.
How long can I pickle the vegetables?
I quick-pickle them for at least 15 minutes, but letting them sit for a few hours or overnight in the fridge makes the flavors even better.
Can I make this ahead of time?
Yes, I often prep the rice, pork, and pickled veggies in advance. I store them separately and assemble the bowls just before eating.
What if I don’t like spicy food?
I reduce or skip the Sriracha in the mayo for a milder sauce, or use plain mayo with a dash of lime juice instead.
Conclusion
This Banh Mi Rice Bowl is a delicious, flexible, and satisfying way to enjoy all the bold flavors of a traditional Vietnamese sandwich in a comforting, deconstructed format. I love how easy it is to customize and prep ahead, making it a regular in my weeknight dinner rotation.
📖 Recipe:
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Banh Mi Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
A vibrant deconstructed take on the classic Vietnamese banh mi sandwich, served as a rice bowl with savory pork, quick-pickled vegetables, and spicy mayo over jasmine rice.
Ingredients
1 cup jasmine rice
2 cups water
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
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
1/4 cup mayonnaise
1 tablespoon Sriracha
Fresh cilantro, for garnish
Sliced jalapeños, for garnish
Lime wedges, for serving
Instructions
- In a medium saucepan, bring jasmine rice and water to a boil. Reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
- In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add carrot, cucumber, and radishes. Let sit for at least 15 minutes to pickle.
- In a large skillet, heat sesame oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add ground pork to the skillet. Cook until browned and crumbled, about 5–7 minutes.
- Stir in soy sauce, hoisin sauce, and fish sauce. Cook for an additional 2–3 minutes to combine flavors.
- In a separate bowl, mix mayonnaise and Sriracha until smooth to make spicy mayo.
- Assemble the bowls by dividing rice among serving bowls. Top with pork, pickled vegetables, cilantro, and jalapeños. Drizzle with spicy mayo and serve with lime wedges.
Notes
Swap ground pork with ground chicken or tofu for a lighter or vegetarian version.
Use cauliflower rice for a low-carb alternative.
Add a fried egg on top for extra richness.
Use daikon radish for a more traditional flavor.
Store components separately in the fridge and assemble fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
