Author’s Notes: A Fun, Flavorful Twist on a Vietnamese Favorite

I absolutely adore a classic Banh Mi sandwich. The combination of savory meat, fresh herbs, crunchy pickled vegetables, and that irresistible sauce all tucked into a crusty baguette is pure perfection. However, there are days when I crave those exact flavors but prefer a lighter, faster, and sometimes even bread-free experience. That’s precisely how this Banh Mi Bowl came into existence.

This recipe isn’t about strict tradition; it’s a creative and incredibly delicious adaptation. We take all the iconic elements – the savory pork, the vibrant quick-pickled veggies, and that dreamy, slightly spicy, creamy sauce – and serve them over a comforting bed of fluffy rice. It transforms a beloved street food into an easy-to-eat bowl meal that’s perfect for weeknights or healthy meal prep. Trust me, this isn’t just “another bowl recipe;” it has truly become one of my all-time favorites, and I think it will be yours too!

On a side note, if you’ve never had an authentic Banh Mi sandwich, I highly encourage you to seek one out from a local Vietnamese restaurant. They are the true experts, and supporting these fantastic establishments is always a wonderful idea when you have the chance. Enjoying the traditional version gives you an even greater appreciation for the deliciousness we’re recreating here in bowl form!

Essential Banh Mi Bowl Ingredients

Crafting the perfect Banh Mi Bowl starts with a selection of fresh, high-quality ingredients. The full recipe card with precise measurements is located below, but here’s a detailed look at some of the key components and why they are vital to this dish:

• Toasted Sesame Oil: Don’t skimp on this! Using toasted sesame oil rather than regular sesame oil adds a wonderfully nutty, deeper, and richer aromatic flavor that infuses the pork with an authentic Asian essence. It’s a subtle but impactful difference.
• Ground Pork (85/15): The fat content here is important. Using 85/15 ground pork ensures the meat remains incredibly juicy and tender throughout the cooking process. Leaner pork can dry out easily, so this ratio helps maintain that succulent texture, which is crucial for a satisfying bowl.
• Fresh Green Onions: These versatile alliums provide a mild, slightly peppery onion flavor and contribute a beautiful pop of fresh green color to the cooked pork. They’re incorporated into the pork mixture and can also be used as a garnish.
• Fish Sauce: This fermented condiment is a cornerstone of Southeast Asian cuisine. It’s an umami powerhouse, adding a savory depth and complexity that’s hard to replicate. If you don’t have it on hand, low-sodium soy sauce can work in a pinch, but for that authentic flavor, fish sauce is highly recommended.
• Sriracha: The iconic Thai chili sauce brings a delightful balance of heat and a tangy-sweet depth to both the pork and the creamy sauce. You can easily adjust the amount to suit your spice preference – use less for a milder kick or more for an extra fiery bowl.
• Fresh Basil: The aromatic, slightly peppery notes of fresh basil add a bright, herbaceous lift to the savory pork, completing the flavor profile.
• Limes: Fresh lime juice and zest are essential for adding a bright, tangy counterpoint to the rich pork and creamy sauce. It cuts through the richness and adds a vibrant freshness.
• Mayonnaise: Forms the creamy base for our irresistible Sriracha-lime sauce, providing richness and a smooth texture.
• Carrots and Radishes: These form the backbone of our quick-pickled veggie topping. When thinly sliced or julienned, they provide a delightful crunch and absorb the tangy pickling liquid beautifully. Daikon radish is a fantastic, authentic alternative to regular radishes if you can find it.
• Rice Vinegar and Sugar: These are the core ingredients for our simple yet effective quick-pickling brine, creating that signature sweet and sour tang.

Customize Your Banh Mi Bowl: Delicious Additions & Variations

One of the best things about Banh Mi Bowls is their versatility. Feel free to customize your bowl with these delightful additions and creative swaps to make it uniquely yours:

• Rice Base Options: While white rice provides a classic foundation, don’t hesitate to experiment. For a nuttier flavor and added fiber, swap in brown rice. If you’re looking for a gluten-free and protein-rich alternative, quinoa makes an excellent base. You could even use cauliflower rice for a low-carb option!
• Extra Pickled Veggies: The quick-pickled carrots and radishes are a highlight of this bowl. Make a double batch! They’re not only perfect for your Banh Mi Bowls but also serve as a fantastic tangy side dish or topping for other Asian-inspired meals, like this delicious Asian chicken bowl.
• Crisp English Cucumber: Sliced into matchsticks, English cucumber adds a refreshing crunch and a cool contrast to the savory pork and tangy pickles. Its mild flavor helps balance the bolder ingredients.
• The Ultimate Sriracha-Lime Mayo: This sauce is truly the secret weapon of the Banh Mi Bowl. It’s creamy, tangy from the lime, and has just the right amount of spicy kick from the Sriracha, creating an explosion of flavor that ties everything together. Don’t skip it!
• Optional Fresh Toppings: Elevate your bowl with a variety of fresh garnishes. Fresh cilantro adds a bright, herbaceous note, while thinly sliced jalapeños (with or without seeds, depending on your heat preference) provide an extra layer of spice and crunch. A squeeze of fresh lime juice just before serving brightens all the flavors. Chopped peanuts or sesame seeds can add another textural dimension.

Mastering Banh Mi Bowls: Expert Tips for Success

These simple tips will help you achieve the most flavorful and perfectly textured Banh Mi Bowls every time, ensuring a delicious and enjoyable meal:

• Prevent Soggy Bowls with a Slotted Spoon: When adding the quick-pickled vegetables to your bowls, always use a slotted spoon. This allows any excess pickling liquid to drain away, ensuring your rice and other ingredients don’t become soggy and retain their distinct textures.
• Preserve Fresh Basil’s Vibrancy: Fresh basil is best when it’s vibrant and fragrant. To prevent it from wilting or oxidizing (turning dark), chop or tear it just before you’re ready to serve. Stir it into the hot pork mixture right at the very end, just before removing it from the heat.
• Taste and Adjust Seasoning Like a Pro: Before serving, take a moment to taste each component – the pork, the pickled veggies, and especially the sauce. Adjust seasonings as needed. Does the sauce need more zing? Add extra lime juice. Could the pork use a bit more depth? A dash of fish sauce. Want more heat? Stir in additional Sriracha. A pinch of salt can also brighten flavors.
• Make Extra Sauce for Drizzling: This Sriracha-lime mayo is incredibly addictive! If you love your bowls saucy, or simply want some extra for dipping or future meals, consider doubling the sauce recipe. It’s fantastic drizzled over nearly anything and keeps well in the fridge.
• Save Time with Pre-Cooked Rice: Weeknights are busy, so efficiency is key! To dramatically cut down on prep time, use pre-cooked rice packets found in the freezer aisle or leftover rice you’ve cooked earlier in the week. A quick microwave reheat is all it takes to have your base ready.

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5 from 17 votes

Banh Mi Bowls Recipe

By
Chelsea Lords

These Banh Mi Bowls offer an explosion of flavor with seasoned ground pork, tangy quick-pickled veggies, and a craveable Sriracha-lime sauce. It’s an easy, fast, and incredibly satisfying meal. Shop the ingredients for this recipe here.

Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Servings:
4 servings

Recipe Video

For a visual guide, watch our Banh Mi Bowls recipe video:

(Video content available on the original recipe page)

Equipment

• Large Pan

Ingredients

For the Savory Pork:

• 1 tablespoon toasted sesame oil
• 1 pound ground pork (85/15 ratio recommended for juiciness)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 green onions (finely chopped)
• 1 tablespoon minced garlic
• 1 tablespoon fish sauce (or soy sauce for substitution)
• 1 tablespoon Sriracha
• 1 tablespoon granulated sugar
• 1/4 cup finely chopped fresh basil

For the Bowl Additions & Pickled Veggies:

• 1 cup uncooked white rice (or brown rice/quinoa as desired)
• 2 cups matchstick carrots
• 2 cups matchstick-cut radish (or daikon, Japanese white radish)
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 English cucumber (cut into matchsticks)

For the Creamy Sriracha-Lime Sauce:

• 1/2 cup mayonnaise
• 2 limes (for zest and juice)
• 1 tablespoon Sriracha (adjust to taste)
• 1 teaspoon granulated sugar

Optional Toppings:

• Fresh cilantro
• Sliced jalapeños
• Extra green onions
• Sesame seeds or chopped peanuts

Instructions

1. Prepare Pickled Veggies: In a medium-sized bowl, combine the matchstick carrots and radish. Pour in the rice vinegar, granulated sugar, and 1 teaspoon of salt. Toss gently to ensure all vegetables are coated. Let this mixture sit at room temperature for at least 1 hour, or until you are ready to assemble your bowls. Stir the vegetables gently every 15-20 minutes to help them pickle evenly and absorb the tangy flavors.
2. Cook the Rice: Prepare your chosen rice (white or brown) according to the package directions. Once cooked, fluff it with a fork and set it aside, keeping it warm until assembly.
3. Make the Sriracha-Lime Sauce: Carefully zest the limes to get about 1/4 teaspoon of zest, then juice them to yield approximately 3 tablespoons of fresh lime juice. In a separate bowl, whisk together the mayonnaise, lime zest, lime juice, 1 teaspoon granulated sugar, and 1 tablespoon Sriracha until the mixture is completely smooth and creamy. Taste the sauce and adjust the seasoning as needed; I often add an additional 1/4 teaspoon of salt to balance the flavors. Cover the sauce and chill it in the refrigerator until ready to use, allowing the flavors to meld.
4. Cook the Savory Pork: Heat 1 tablespoon of toasted sesame oil in a large skillet or pan over medium-high heat. Add the ground pork, 1 teaspoon salt, and 1 teaspoon pepper to the hot pan. Use a spoon or spatula to break the pork into small, uniform pieces. Cook for 7 to 9 minutes, stirring occasionally, until the pork is thoroughly browned and cooked through. Stir in the finely chopped green onions and continue to cook for another 2 to 3 minutes, stirring frequently, until they soften slightly. Add the minced garlic and cook for 1 more minute until fragrant. Finally, stir in 1 tablespoon of fish sauce, 1 tablespoon of Sriracha, and 1 tablespoon of granulated sugar. Mix well and cook until the sauce is slightly reduced and caramelized around the pork. Remove the pan from the heat and stir in the fresh basil just before serving to keep it vibrant.
5. Assemble the Banh Mi Bowls: Divide the warm, cooked rice evenly among four serving bowls. Top each portion of rice generously with the savory ground pork mixture. Using a slotted spoon to drain excess liquid, add a good portion of the pickled carrots and radishes to each bowl. Next, arrange the matchstick-cut English cucumbers. Drizzle a generous amount of the prepared Sriracha-lime sauce over everything. Finish by adding any of your desired optional toppings, such as fresh cilantro, sliced jalapeños, or extra green onions. Serve immediately and enjoy!

Recipe Notes

Storage Tips: For best results and to prevent soggy components, store all elements of your Banh Mi Bowls separately in airtight containers in the refrigerator. The cooked rice and savory pork will keep fresh for 3-5 days. The tangy pickled vegetables, submerged in their liquid, will last for up to 1 week. The creamy Sriracha-lime sauce can be stored for up to 5 days. Always add fresh toppings like cilantro or jalapeños just before serving for optimal texture and flavor.

Nutrition Information

Serving:
1serving

|

Calories:
476kcal

|

Carbohydrates:
37.7g

|

Protein:
40.7g

|

Fat:
18.3g

|

Cholesterol:
106.6mg

|

Sodium:
721.9mg

|

Fiber:
5.1g

|

Sugar:
21.6g

Nutrition information is automatically calculated and should only be used as an approximation.