If you love bold Vietnamese flavors but crave something a little easier than assembling a traditional sandwich, this Banh Mi Rice Bowl is your new go-to. It’s everything you love about the iconic banh mi—crispy pickled veggies, juicy pork or chicken, creamy sriracha mayo, and lots of fresh herbs—all conveniently arranged over a fluffy bed of jasmine rice. Bursting with textures and colors, this versatile bowl offers a fresh, vibrant meal that’s just as great for meal prep as it is for an impromptu lunch. Trust me, one bite and you’ll see why I call this my favorite shortcut to banh mi bliss!
Ingredients You’ll Need
The beauty of a Banh Mi Rice Bowl lies in its simple ingredients, each thoughtfully chosen for its flavor, color, and crunch. This recipe is proof that a few pantry staples and fresh vegetables can turn into a meal that looks and tastes restaurant-worthy!
- Cooked Jasmine Rice: The aromatic, slightly sticky base that soaks up all of the delicious sauces and toppings so perfectly.
- Shredded Pork or Grilled Chicken: Choose your favorite protein for mouthwatering substance—leftovers work great here, or use tofu for a veggie version.
- Matchstick Carrots: Sweet, crunchy, and a vibrant pop of color, these are a must for that signature banh mi freshness.
- Thinly Sliced Cucumber: Cool, crisp, and hydrating, cucumber adds the ultimate contrast to the savory proteins.
- Pickled Daikon and Carrots: Tangy and crunchy, these quick pickles are the absolute heart of Vietnamese banh mi flavor.
- Sliced Jalapeños: Bring gentle heat and an irresistible green glow—adjust to your spice liking!
- Fresh Cilantro Leaves: For that distinctive herbal, citrusy lift that brightens up every bite.
- Mayonnaise: Classic creamy element, ready to become the canvas for your zippy sriracha swirl.
- Sriracha (Optional): Adds a customizable punch of heat—mix with mayo for the ultimate sauce.
- Soy Sauce: Provides savory depth to tie all your toppings together—tamari works for a gluten-free bowl.
- Rice Vinegar: Brings tanginess to your sauce and pickles, perking up flavors instantly.
- Sesame Oil: Just a drizzle adds rich, nutty warmth to your bowl’s finishing sauce.
- Lime Wedges: Squeezing fresh lime at the end creates the perfect zesty finish and wakes up all the flavors.
How to Make Banh Mi Rice Bowl
Step 1: Mix Your Sauces
Start by giving your bowl those irresistible sauces that pull everything together. In a small bowl, blend mayonnaise and sriracha to your personal heat preference and set aside. Separately, combine soy sauce, rice vinegar, and sesame oil for a savory-tangy drizzle that elevates the whole bowl. These two sauces are secret weapons—don’t skip!
Step 2: Prep the Veggies and Protein
Get your toppings ready: shred your cooked pork or chicken, and arrange the matchstick carrots, sliced cucumbers, pickled daikon and carrots, jalapeños, and cilantro on a prep plate. This makes assembly a breeze and ensures each bowl bursts with visual and textural variety.
Step 3: Build the Banh Mi Rice Bowls
Divide your warm jasmine rice among four bowls. Top each with a generous helping of protein, then start layering on your prepared vegetables. Nestle the pickled daikon and carrots, scatter carrots and cucumbers for color, sprinkle jalapeño slices, and finish with fresh cilantro leaves. Presentation is half the fun here—don’t be shy!
Step 4: Add the Sauces and Garnish
Drizzle the soy-vinegar-sesame sauce over every bowl, letting it seep through the toppings and rice. Next, add a playful swirl or dollop of sriracha mayo right on top. Finish with lime wedges for squeezing just before eating. These final touches transform the bowl into an aromatic, flavor-packed feast.
How to Serve Banh Mi Rice Bowl
Garnishes
For that eye-catching, restaurant-style finish, pile on extra fresh cilantro, more pickled veggies, or even a few toasted sesame seeds. A final spritz of lime juice really brightens everything, making your Banh Mi Rice Bowl sing with freshness in every forkful.
Side Dishes
While this bowl can easily stand alone, it pairs beautifully with crisp Vietnamese spring rolls or a simple side of edamame. Chilled herbal iced tea or classic Vietnamese iced coffee make excellent drinks to round out your meal in true Southeast Asian style.
Creative Ways to Present
Think beyond the bowl! Try arranging your Banh Mi Rice Bowl buffet-style—let everyone build their own. Or, serve ingredients layered in wide glasses for a chic appetizer, perfect for parties. Pack leftovers in a mason jar for a cheerful, portable lunch the next day.
Make Ahead and Storage
Storing Leftovers
Got extras? Simply store the rice, protein, veggies, and sauces in separate airtight containers in the refrigerator. This not only keeps each element fresh, but also allows you to quickly assemble a fresh Banh Mi Rice Bowl whenever hunger strikes within the next 3 days.
Freezing
You can freeze the protein and cooked rice in individual portions for up to three months. Let them cool completely before freezing and seal tightly. Just note: veggies and herbs are best enjoyed fresh, so freeze only the rice and meat (or tofu) if planning well ahead.
Reheating
When ready to eat, gently reheat the protein and rice in the microwave or on the stovetop until hot. Add the fresh toppings and sauces after reheating for the best texture and flavor—never microwave pickled veggies or cilantro, as they’re meant to stay crisp and cool.
FAQs
Can I make the Banh Mi Rice Bowl vegetarian or vegan?
Absolutely! Swap pork or chicken for crispy tofu or tempeh. Use vegan mayonnaise for the sriracha sauce, and you’ll have a vegan-friendly banh mi bowl that’s every bit as tasty and hearty.
What kind of rice works best?
Jasmine rice is classic thanks to its delicate fragrance and sticky quality, but you can use any white or brown rice you love. Even cauliflower rice or quinoa offer a lower-carb, nutritious twist for your Banh Mi Rice Bowl adventures.
How do I quickly pickle carrots and daikon?
In a pinch, simply soak matchstick carrots and thinly sliced daikon in a mixture of rice vinegar, a pinch of sugar, and a little salt for about 15 minutes. They’ll be perfectly crisp and tangy by the time you assemble your bowls.
I don’t like spicy food—can I leave out the sriracha?
Of course! The sriracha mayo is completely optional. You can stick with just plain mayo or swap it for a little hoisin sauce for sweetness, so your Banh Mi Rice Bowl is delicious and totally tailored to you.
How long does the assembled bowl stay fresh?
For the best texture, it’s ideal to assemble your bowls just before serving. If you need to store leftovers, keep the sauce and toppings in separate containers and combine only when you’re ready to eat—this keeps everything crisp and satisfying.
Final Thoughts
If you’re looking for a bright, satisfying meal that’s big on flavor but easy on effort, give this Banh Mi Rice Bowl a try! Each bowl is a little celebration of Vietnamese flavors and the perfect way to bring a homemade twist to your weeknights. Share it with your family or friends—the only thing better than eating this bowl is seeing someone else fall in love with it too!
Print
Banh Mi Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Banh Mi Rice Bowl recipe captures all the flavors of the classic Vietnamese sandwich in a wholesome rice bowl format. It’s a delicious and satisfying meal that’s easy to customize with your favorite protein.
Ingredients
Jasmine Rice:
- 2 cups cooked jasmine rice
Protein:
- 1 cup shredded cooked pork or grilled chicken
Vegetables:
- 1 cup matchstick carrots
- 1 cup thinly sliced cucumber
- ½ cup pickled daikon and carrots
- ¼ cup sliced jalapeños
- ¼ cup fresh cilantro leaves
Sauce:
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Serving:
- Lime wedges for serving
Instructions
- Prepare Sauces: Mix mayonnaise with sriracha. In another bowl, whisk soy sauce, rice vinegar, and sesame oil.
- Assemble Bowls: Divide rice into bowls. Top with protein, vegetables, and cilantro. Drizzle with soy-vinegar mixture. Add a spoonful of sriracha mayo. Garnish with lime.
- Serve: Enjoy immediately.
Notes
- You can substitute tofu or tempeh for a vegetarian option.
- For quick pickles, marinate carrots and daikon in rice vinegar, sugar, and salt for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Assembled
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
