Banh Mi Rice Bowl Recipe

Vietnamese cuisine is renowned for its vibrant flavors, fresh ingredients, and masterful balance of sweet, salty, sour, and umami. One of its most beloved dishes is the banh mi, a sandwich that merges French and Vietnamese culinary traditions. Traditionally served in a crispy baguette, this iconic dish features marinated protein, pickled vegetables, fresh herbs, and bold sauces.

But what if you could enjoy all those flavors in a more filling, gluten-free, and easy-to-eat format? Enter the Banh Mi Rice Bowl—a deconstructed take on the classic sandwich, swapping the baguette for fluffy rice while keeping everything else that makes banh mi irresistible.

In this blog post, we’ll cover everything you need to know to make an amazing Banh Mi Rice Bowl, from the essential ingredients to step-by-step instructions, tips, and variations.

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Why You’ll Love This Recipe

• Easy to Make: No need for a specialty baguette—just simple, accessible ingredients.
• Customizable: Works with different proteins (chicken, pork, tofu, beef) and a variety of toppings.
• Balanced and Nutritious: Packed with protein, fiber, and fresh veggies.
• Great for Meal Prep: Make extra and enjoy flavorful meals throughout the week.

Ingredients You’ll Need

For the Protein:

Choose your preferred protein and marinate it for bold, authentic flavor.

• Chicken, pork, beef, tofu, or shrimp (choose one or mix and match)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fish sauce (optional but recommended for depth of flavor)
• 1 tbsp honey or maple syrup (for a touch of sweetness)
• 1 tbsp lime juice (for acidity and freshness)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil (or neutral cooking oil)
• 1 tsp sriracha or chili paste (optional, for heat)

For the Pickled Vegetables:

The signature crunch and tanginess of banh mi come from quick-pickled veggies.

• 1 cup julienned carrots
• 1 cup julienned daikon radish (or regular radish if unavailable)
• ½ cup rice vinegar
• ¼ cup water
• 2 tbsp sugar
• 1 tsp salt

For the Rice Base:

• 2 cups cooked jasmine or basmati rice (brown rice or cauliflower rice work too)

For the Toppings:

• ½ cup sliced cucumber
• ¼ cup chopped cilantro
• ¼ cup sliced green onions
• ½ cup sliced jalapeños (optional, for spice)
• ¼ cup crushed peanuts (for crunch)
• 2 tbsp mayonnaise + 1 tbsp sriracha (for creamy sriracha sauce)
• Lime wedges (for serving)

Step-by-Step Instructions

Step 1: Pickle the Vegetables

1. In a small bowl, combine rice vinegar, water, sugar, and salt. Stir until sugar dissolves.
2. Add julienned carrots and daikon radish to the mixture, ensuring they are fully submerged.
3. Let them marinate for at least 20 minutes while preparing the rest of the dish (or up to 24 hours for enhanced flavor).

Step 2: Prepare the Protein

1. In a bowl, whisk together soy sauce, fish sauce, honey, lime juice, garlic, ginger, sesame oil, and sriracha.
2. Add your chosen protein and let it marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
3. Heat a pan over medium-high heat. Cook the marinated protein until golden brown and cooked through (5-7 minutes per side for chicken or pork, 2-3 minutes for shrimp, or until tofu is crispy).
4. Remove from heat and let it rest before slicing.

Step 3: Assemble the Rice Bowl

1. Divide the cooked rice into serving bowls.
2. Arrange the cooked protein on top of the rice.
3. Drain the pickled vegetables and add them alongside the protein.
4. Garnish with cucumber slices, cilantro, green onions, jalapeños, and crushed peanuts.
5. Drizzle with creamy sriracha sauce and serve with lime wedges.

Tips for the Best Banh Mi Rice Bowl

• Use High-Quality Rice: Jasmine or basmati rice works best for a fragrant and fluffy texture.
• Marinate for Maximum Flavor: The longer the protein marinates, the deeper the taste.
• Don’t Skip the Pickled Veggies: They add the essential tangy crunch that makes this dish pop.
• Balance Your Flavors: Adjust saltiness, sweetness, and acidity to suit your taste.

Variations & Customizations

One of the best things about this recipe is how versatile it is. Here are some creative ways to switch it up:

Protein Swaps

• Grilled Lemongrass Chicken: Add finely chopped lemongrass to the marinade for a classic Vietnamese twist.
• Crispy Tofu: Coat tofu in cornstarch before frying for extra crunch.
• Caramelized Pork: Simmer thinly sliced pork belly with brown sugar and fish sauce for a richer, slightly sweet version.

Rice Alternatives

• Cauliflower Rice: A low-carb option that still absorbs the flavors beautifully.
• Quinoa or Brown Rice: Adds extra fiber and nutrients.

Additional Toppings

• Avocado Slices: For a creamy texture contrast.
• Soft-Boiled Egg: Adds richness and protein.
• Extra Spicy: Top with fresh Thai chilies or extra sriracha.

How to Store & Meal Prep

This recipe is excellent for meal prepping! Here’s how:

• Protein: Cook in advance and store in an airtight container for up to 4 days.
• Pickled Veggies: Keep refrigerated in their liquid for up to a week.
• Rice: Cook and refrigerate, then reheat before serving.
• Assembly: Store all components separately and combine just before eating to keep textures fresh.

Serving Suggestions

The Banh Mi Rice Bowl is satisfying on its own, but you can serve it with:

• Vietnamese Iced Coffee for a classic pairing.
• Fresh Spring Rolls as a light appetizer.
• A Side of Pho Broth for a warm, comforting element.

Final Thoughts

The Banh Mi Rice Bowl is a fantastic way to enjoy the vibrant flavors of a traditional banh mi in a convenient, nutritious, and satisfying dish. Whether you customize it with different proteins, play with toppings, or make it part of your meal prep routine, this dish is bound to become a household favorite.

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Banh Mi Rice Bowl Recipe

Print Recipe

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Cooking Method: Grilling, Stovetop Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 5 mins Difficulty: Intermediate Cooking Temp: 200  C Servings: 4 Best Season: All Seasons

Description

Love banh mi but want a heartier twist? Try this Banh Mi Rice Bowl, a flavorful fusion of Vietnamese ingredients with a comforting rice base. Packed with marinated protein, pickled veggies, and zesty sauces, this recipe is a must-try!

Ingredients

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Scale

1/2x 1x 2x 3x

For the Protein (Marinated Pork or Chicken):

• 500 g pork shoulder or chicken thigh (thinly sliced)

• 3 tbsp soy sauce

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• 2 cloves garlic (minced)

• 1 tsp black pepper

• 1 tbsp sesame oil

• 1 tsp five-spice powder

For the Pickled Vegetables:

• 1 medium carrot (julienned)

• ½ small daikon radish (julienned)

• ½ cup rice vinegar

• ½ cup water

• 2 tbsp sugar

• 1 tsp salt

For the Rice Base:

• 2 cups jasmine rice (cooked)

• ½ tsp salt

For the Toppings:

• ½ cucumber (thinly sliced)

• ¼ cup fresh cilantro leaves

• 2 green onions (sliced)

• 1 small jalapeño (thinly sliced, optional)

• ¼ cup crushed peanuts

• 4 fried eggs (optional)

For the Sriracha Mayo:

• ¼ cup mayonnaise

• 1 tbsp sriracha sauce

• 1 tsp lime juice

Instructions

1. Marinate the Protein

   In a bowl, mix soy sauce, fish sauce, brown sugar, garlic, black pepper, sesame oil, and five-spice powder.

   Add thinly sliced pork or chicken, ensuring each piece is well coated.

   Cover and marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).

   

1. Prepare the Pickled Vegetables

   In a small saucepan, heat rice vinegar, water, sugar, and salt until sugar dissolves.

   Pour over the julienned carrots and daikon in a jar or bowl.

   Let sit for at least 15 minutes (or up to a week in the fridge).

   

1. Cook the Protein

   Heat a grill pan or skillet over medium-high heat (200°C).

   Cook marinated pork or chicken in a single layer for 2-3 minutes per side until caramelized and fully cooked.

   Remove from heat and let rest for 5 minutes.

   

1. Cook the Rice

   Rinse jasmine rice under cold water until the water runs clear.

   Cook according to package instructions. Fluff with a fork and season with salt.

   

1. Make the Sriracha Mayo

   A small bowl of creamy orange sauce with a spoon, showing swirls of sriracha blended into the mayo.

   

1. Assemble the Rice Bowl

   In a bowl, add a base of jasmine rice.

   Top with cooked pork or chicken, pickled vegetables, fresh cucumbers, cilantro, green onions, and jalapeños.

   Drizzle with sriracha mayo and sprinkle crushed peanuts on top.

   Add a fried egg if desired.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 960.95kcal

% Daily Value *

Total Fat 47.85g74%

Saturated Fat 12.34g62%

Trans Fat 0.01g

Cholesterol 241.94mg81%

Sodium 1730.18mg73%

Potassium 920.2mg27%

Total Carbohydrate 91.49g31%

Dietary Fiber 3.81g16%

Sugars 12.02g

Protein 37.86g76%

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Vitamin A 221.56 IU

Vitamin C 18.27 mg

Calcium 123.43 mg

Iron 7.23 mg

Vitamin D 2.93 IU

Vitamin E 1.91 IU

Vitamin K 30.16 mcg

Thiamin 1.6 mg

Riboflavin 0.65 mg

Niacin 10.64 mg

Vitamin B6 0.83 mg

Folate 81.47 mcg

Vitamin B12 1.32 mcg

Phosphorus 499.07 mg

Magnesium 107.53 mg

Zinc 5.55 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note

• Storage: Store all components separately in airtight containers. The pickled vegetables last up to 1 week in the fridge.

• Variations:

Vegetarian: Use marinated tofu or seitan instead of pork.

Low-carb: Swap rice for cauliflower rice or shredded cabbage.

Extra flavor: Add a splash of hoisin sauce or an extra squeeze of lime juice before serving.

Keywords: Vietnamese rice bowl, easy meal, meal prep, healthy, flavorful