If you are craving a vibrant and flavorful meal that combines the best of Vietnamese street food with wholesome ingredients, this Banh Mi Rice Bowl Recipe is an absolute must-try. It captures the crunchy tang of pickled veggies, the savory richness of ground pork infused with aromatic sauces, and the fragrant softness of jasmine rice all in one bowl. This dish brings together textures and tastes that sing in harmony, making it a perfect weeknight dinner or an impressive dish to share with friends who love bold flavors.
Ingredients You’ll Need
The beauty of this Banh Mi Rice Bowl Recipe lies in its straightforward but deliberate ingredient choices. Each component plays a vital role in building layers of flavor and texture, so having the right ingredients will truly bring the dish to life.
- Jasmine rice: Its fragrant aroma and fluffy texture form the comforting base of the bowl.
- Ground pork: Provides a savory, hearty protein that absorbs all the rich seasonings beautifully.
- Soy sauce: Adds a salty depth and umami punch to the meat.
- Hoisin sauce: Brings a subtle sweetness that balances the savory and spicy elements.
- Fish sauce: Infuses the pork with authentic Vietnamese flavor complexity.
- Sesame oil: Offers a nutty aroma and smooth richness when cooking the garlic and pork.
- Garlic, minced: Aromatic and essential for building the fragrant base.
- Carrot, julienned: Adds bright color, crispness, and natural sweetness.
- Cucumber, thinly sliced: Provides refreshing crunch.
- Radishes, thinly sliced: Give a peppery bite and vibrant hue.
- Rice vinegar: Used in the quick pickling of veggies, lending tang and brightness.
- Sugar: Balances the vinegar’s acidity perfectly in the pickling liquid.
- Salt: Enhances all flavors in the pickles and the pork mixture.
- Mayonnaise: Creates a creamy base for the spicy mayo drizzle.
- Sriracha: Adds a kick of heat and complexity to the mayo.
- Fresh cilantro: Garnishes the dish with fresh herbal notes.
- Sliced jalapeños: Optional spicy garnish to personalize your heat level.
- Lime wedges: Squeezed over the bowl, they brighten and elevate every bite.
How to Make Banh Mi Rice Bowl Recipe
Step 1: Cook the jasmine rice
Begin by rinsing your jasmine rice under cold water to remove excess starch. In a medium saucepan, combine the rice with two cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18 to 20 minutes until the rice is tender and all the water has been absorbed. This fluffy, fragrant foundation sets the stage for all the other flavors to shine.
Step 2: Quick-pickle the vegetables
While the rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl until the sugar dissolves completely. Add your julienned carrot, thin cucumber slices, and radish. Let these vibrant veggies soak in the pickling liquid for at least 15 minutes. This quick pickle process lends a refreshing zing that cuts through the richness of the pork and mayo, adding irresistible brightness.
Step 3: Sauté the garlic
Next, heat the sesame oil in a large skillet over medium heat. Toss in the minced garlic and sauté for about 30 seconds, just until fragrant but not browned. This step releases the garlic’s sweet, warm aroma, infusing the oil with flavor that will coat the pork beautifully.
Step 4: Cook the ground pork
Add the ground pork to the skillet with the garlic and break it up with a spatula or spoon. Cook for 5 to 7 minutes until the pork is fully browned and crumbled, making sure to stir occasionally so it cooks evenly without sticking or burning. The meat should be juicy but nicely browned to add texture.
Step 5: Season the pork
Stir in the soy sauce, hoisin sauce, and fish sauce to the browned pork. Let the mixture cook together for another 2 to 3 minutes. This allows the sauces to meld into the meat, layering on savory umami flavors that bring an authentic Vietnamese flair to the dish.
Step 6: Prepare the spicy mayo
In a small bowl, combine mayonnaise and Sriracha until smooth. This creamy, spicy sauce is the perfect finishing touch — it adds cool heat and richness that complements the pickles and pork perfectly.
Step 7: Assemble the bowls
Start by dividing the fluffy jasmine rice evenly among your serving bowls. Top with a generous scoop of the flavorful pork, then a helping of the pickled veggies. Scatter fresh cilantro and sliced jalapeños for a fresh and spicy kick. Drizzle each bowl with the spicy mayo and serve with lime wedges on the side to squeeze over each bite for a lively citrus brightness.
How to Serve Banh Mi Rice Bowl Recipe
Garnishes
Fresh cilantro and sliced jalapeños are must-have garnishes that bring a burst of herbal freshness and optional heat to every mouthful. Lime wedges aren’t just decorative; a quick squeeze over the top instantly lifts the entire dish with a sharp, tangy contrast that balances the richness and tanginess of the pickles. Feel free to add extra chili or fresh herbs like mint for more dimension.
Side Dishes
This Banh Mi Rice Bowl Recipe stands beautifully on its own, but if you want to round out your meal, consider serving it alongside a light Vietnamese spring roll or a crunchy Asian slaw. A simple bowl of miso soup or steamed edamame also pairs wonderfully without competing with the bold flavors in your rice bowl.
Creative Ways to Present
You can present this dish in large shareable bowls for a family-style meal or in individual jars with layers to take on picnics or lunch on-the-go. For a fun twist, serve over mixed greens instead of rice for a low-carb version, or add a soft-boiled egg on top to boost protein and richness. The vibrant colors make it a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Banh Mi Rice Bowl Recipe, store each component separately if possible. Keep the pork, rice, and pickled veggies in airtight containers in the refrigerator. This prevents sogginess and keeps flavors fresh for up to 3 days. Mixing all elements too early can cause the rice to become mushy and the pickles to lose their crispness.
Freezing
While the cooked ground pork and jasmine rice freeze well individually, the pickled vegetables are best enjoyed fresh since freezing can compromise their crunch and texture. Freeze the pork and rice in portion-sized containers for up to 2 months, making it easy to reheat when you want a quick meal fix.
Reheating
Reheat the pork and rice gently in the microwave or on the stovetop with a splash of water to keep the rice moist. Add the pickled vegetables fresh after reheating to maintain their bright flavor and crisp texture. Drizzle fresh spicy mayo on top just before serving to keep it cool and creamy.
FAQs
Can I use a different meat instead of ground pork?
Absolutely! Ground chicken, turkey, or even beef can work well in this recipe. Just adjust the cooking time to ensure the meat is cooked through and consider the flavor profiles of sauces to match any protein swap.
What kind of rice is best for this recipe?
Jasmine rice is preferred because of its fragrant, slightly sticky quality that complements the dish perfectly. However, short-grain rice or even brown rice can be used if you want a different texture or a healthier alternative.
Is this dish spicy? Can I adjust the heat level?
The spice level mainly comes from the Sriracha mayo and jalapeño slices, both of which you can adjust to your taste. You can leave out the jalapeños or reduce Sriracha for a milder bowl without losing any of the vibrant flavors.
How long can the pickled vegetables be stored?
Quick-pickled veggies can be stored in the fridge for up to a week. As they sit, their flavor intensifies and they remain crisp, making them a great prep-ahead component that can be used in other dishes as well.
Can I make this recipe vegetarian or vegan?
Yes! Swap ground pork for tofu, tempeh, or a plant-based meat substitute. Use soy sauce or tamari for seasoning and replace the mayo with vegan mayo to keep all the delicious elements intact.
Final Thoughts
There’s something truly special about this Banh Mi Rice Bowl Recipe — it’s like having your favorite Vietnamese sandwich in a bowl form filled with flavors and textures that will keep you coming back for more. Easy to prepare, full of fresh ingredients, and packed with bold flavor, it’s a recipe you will want to make again and again. Go ahead, dive into this bowl of goodness and bring a taste of Vietnamese street food excitement right to your table!
Print
Banh Mi Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Banh Mi Rice Bowl featuring aromatic jasmine rice topped with savory ground pork seasoned with soy, hoisin, and fish sauces. Accompanied by crisp pickled vegetables and a spicy mayo drizzle, this dish combines classic Vietnamese flavors in an easy-to-make, comforting bowl meal.
Ingredients
Rice
- 1 cup jasmine rice
- 2 cups water
Ground Pork
- 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 & Garnishes
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 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 the pan, and let it simmer for 18–20 minutes until the rice is tender and fluffy. Remove from heat and keep covered until ready to serve.
- Prepare Pickled Vegetables: In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt have dissolved completely. Add julienned carrots, thinly sliced cucumber, and radishes to the mixture. Let the vegetables marinate for at least 15 minutes to develop a crisp, tangy flavor.
- Sauté Garlic: Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Ground Pork: Add ground pork to the skillet with garlic. Cook, breaking it up with a spoon, for 5–7 minutes until browned and cooked through.
- Season Pork: Stir in soy sauce, hoisin sauce, and fish sauce. Continue cooking for another 2–3 minutes to let the flavors meld together and the pork become well seasoned.
- Make Spicy Mayo: In a small bowl, mix mayonnaise and Sriracha until smooth and well combined. This will be used as a flavorful drizzle on the bowls.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the seasoned ground pork, pickled vegetables, fresh cilantro, and sliced jalapeños. Drizzle with the spicy mayo and serve with lime wedges on the side for an added burst of freshness.
Notes
- For extra crunch, you can add toasted crushed peanuts as a topping.
- Adjust the amount of Sriracha in the spicy mayo to control the heat level.
- Leftover rice bowls can be refrigerated for up to 2 days; reheat thoroughly before serving.
- This recipe can be made with ground chicken or turkey for a lighter option.
- Use gluten-free soy sauce to make this recipe gluten free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
