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
Scale
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
