Love the bold flavors of a traditional Vietnamese banh mi sandwich? This Banh Mi Rice Bowl transforms all those delicious elements—marinated protein, pickled vegetables, fresh herbs, and creamy sauce—into a hearty, rice-based dish. Perfect for meal prep, this recipe is packed with umami, crunch, and freshness, making it a satisfying meal for any time of the year.
- 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
- 1 medium carrot (julienned)
- ½ small daikon radish (julienned)
- ½ cup rice vinegar
- ½ cup water
- 2 tbsp sugar
- 1 tsp salt
- 2 cups jasmine rice (cooked)
- ½ tsp salt
- 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)
- ¼ cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp lime juice
- 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).
- 2 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).
- 3 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.
- 4 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.
- 5 Make the Sriracha Mayo
A small bowl of creamy orange sauce with a spoon, showing swirls of sriracha blended into the mayo.
- 6 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.
- Make-Ahead: The pickled vegetables can be stored in an airtight container in the fridge for up to a week.
- Storage: Cooked meat or tofu can be refrigerated for 3-4 days.
- Reheating: Microwave rice and protein separately, then assemble fresh.
- Extra Crunch: Add crushed peanuts or crispy shallots.