Name: Banh Mi Rice Bowl Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Vietnamese-Inspired
Ingredients: 2 cups cooked jasmine rice; 1/2 lb cooked pork, chicken, or tofu (grilled or sautéed); 1/2 cup shredded carrots; 1/2 cup thinly sliced cucumber; 1/4 cup thinly sliced radishes; 1/4 cup pickled red onions or daikon; 1 jalapeño, thinly sliced (optional); 1/4 cup fresh cilantro leaves; 2 tbsp chopped green onions; 2 tbsp mayonnaise; 1 tsp sriracha (plus more to taste); lime wedges, for serving; 1/2 cup rice vinegar; 1/2 cup warm water; 2 tbsp sugar; 1/2 tsp salt

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Get ready to fall in love with the Banh Mi Rice Bowl: a vibrant, flavor-packed twist on the classic Vietnamese sandwich! This dish brings together perfectly cooked jasmine rice, a colorful array of quick-pickled veggies, your choice of tender protein, zippy herbs, and a creamy sriracha mayo drizzle. It’s the kind of meal that looks stunning, tastes incredible, and comes together surprisingly quickly. Whether you’re craving something fresh for lunch or aiming to impress at dinner, the Banh Mi Rice Bowl is the cheerful, crowd-pleasing answer you’ve been searching for.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, everyday ingredients come together to create a Banh Mi Rice Bowl that’s bursting with flavor, texture, and color. Every item here plays a special role—from the fragrant base of jasmine rice to the crunchy, tangy pickled vegetables and the spicy, creamy finishing sauce.

Jasmine Rice (2 cups, cooked): The soft, aromatic foundation that soaks up all the flavors and ties the bowl together.
Pork, Chicken, or Tofu (1/2 lb, cooked): Choose your favorite protein—grilled or sautéed for maximum flavor and a satisfying bite.
Shredded Carrots (1/2 cup): Adds a sweet crunch and brilliant orange color—perfect for pickling!
Thinly Sliced Cucumber (1/2 cup): Brings refreshing crispness and a cool contrast to the spicy elements.
Thinly Sliced Radishes (1/4 cup): Peppery, crunchy, and gorgeous—radishes add a little bite and a pop of pink.
Pickled Red Onions or Daikon (1/4 cup): Quick pickling gives these veggies tang and zing, echoing classic banh mi flavors.
Jalapeño (1, thinly sliced, optional): For a burst of heat and that signature banh mi kick.
Fresh Cilantro Leaves (1/4 cup): The unmistakable herbal note that makes every bite sing.
Chopped Green Onions (2 tbsp): Adds a gentle oniony lift and vibrant color.
Mayonnaise (2 tbsp): The creamy base for your spicy drizzle—use vegan mayo if you prefer!
Sriracha (1 tsp, plus more to taste): Brings the heat and that classic Vietnamese-inspired chili flavor.
Lime Wedges (for serving): A squeeze of lime wakes up all the flavors right before you dig in.
Rice Vinegar (1/2 cup): Forms the backbone of your quick pickling brine—bright and essential.
Warm Water (1/2 cup): Helps dissolve the sugar and salt for perfectly balanced pickles.
Sugar (2 tbsp): Gives your pickled veggies just the right amount of sweetness.
Salt (1/2 tsp): Essential for seasoning your quick pickles to perfection.

How to Make Banh Mi Rice Bowl

Step 1: Quick Pickle the Veggies

Start by making that signature tangy crunch! Whisk together the rice vinegar, warm water, sugar, and salt in a bowl until the sugar dissolves. Add your carrots, radishes, or daikon and let them soak up all that pickling magic for at least 20 minutes while you prep the rest. This step is a game-changer—don’t skip it!

Step 2: Mix Up the Spicy Mayo

In a small bowl, stir together mayonnaise and sriracha. Taste and adjust the heat to your liking. This creamy, spicy drizzle will be the finishing touch that brings the whole Banh Mi Rice Bowl together!

Step 3: Prepare the Protein

Whether you’re using pork, chicken, or tofu, make sure it’s cooked through, juicy, and flavorful. Grilling or a quick sauté with a pinch of salt and pepper brings out the best in your chosen protein. Slice or cube it so it’s ready to nestle into your bowl.

Step 4: Assemble the Banh Mi Rice Bowl

Divide the warm jasmine rice between two bowls. Artfully arrange the cooked protein, pickled veggies, cucumber, jalapeño slices (if using), cilantro, and green onions on top. Feel free to get creative—it’s as much a feast for the eyes as it is for the taste buds!

Step 5: Drizzle and Serve

Generously drizzle the spicy mayo over the top, then add a few lime wedges on the side. Right before eating, squeeze fresh lime juice over everything for a zesty finish. Dig in with a big spoon and enjoy every flavor-packed bite!

How to Serve Banh Mi Rice Bowl

Garnishes

A sprinkle of extra cilantro, a few more green onions, and maybe an extra dash of sriracha take your Banh Mi Rice Bowl from delicious to downright irresistible. For a little crunch, you can even toss on some roasted peanuts or crispy shallots.

Side Dishes

Pair your Banh Mi Rice Bowl with a light side like edamame, a crisp Asian slaw, or even fresh spring rolls. If you’re feeling extra, a bowl of miso soup or a simple cucumber salad makes a lovely, refreshing complement.

Creative Ways to Present

Try serving your Banh Mi Rice Bowl in a wide, shallow bowl for maximum visual impact, or layer it in a glass jar for a fun, portable lunch. For gatherings, set up a DIY bar with all the toppings so everyone can build their own personalized masterpiece!

Make Ahead and Storage

Storing Leftovers

If you have leftover Banh Mi Rice Bowl components, store each element separately in airtight containers in the refrigerator. This keeps the rice from getting soggy and the veggies crisp. Everything should stay fresh for up to 3 days, making it perfect for meal prep.

Freezing

While the rice and protein freeze well, avoid freezing the pickled veggies and fresh herbs, as their texture can change. If you want to freeze portions, just pack the rice and protein together, then add fresh veggies and sauces when you’re ready to serve.

Reheating

Warm the rice and protein gently in the microwave or on the stovetop with a splash of water to keep them moist. Add the pickled veggies, fresh herbs, and spicy mayo after reheating for the best texture and flavor.

FAQs

Can I make the Banh Mi Rice Bowl vegan?

Absolutely! Swap out the protein for tofu and use your favorite vegan mayo for the spicy drizzle. The result is every bit as delicious, fresh, and satisfying.

What kind of rice is best for this recipe?

Jasmine rice is my favorite for its fragrance and fluffiness, but you can use any medium- or long-grain rice you love. Even brown rice or quinoa would work for a twist!

How spicy is the Banh Mi Rice Bowl?

The spicy mayo is totally customizable—add more or less sriracha to suit your taste, and skip the jalapeños if you prefer a mild bowl. It’s easy to adjust the heat for everyone at the table.

Can I prep the pickled veggies in advance?

Yes! The pickled veggies can be made up to three days in advance and stored in the fridge. In fact, they get even more flavorful as they sit.

What other toppings can I add?

Feel free to get creative! Try sliced avocado, sesame seeds, crispy onions, or even a fried egg on top. The Banh Mi Rice Bowl is all about making it your own.

Final Thoughts

If you’re looking for a meal that’s as fun to build as it is to eat, the Banh Mi Rice Bowl is your new go-to. It’s endlessly customizable, refreshingly bright, and guaranteed to brighten up any table. Give it a try, and let this bowlful of Vietnamese-inspired joy become a regular in your kitchen!

Banh Mi Rice Bowl Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

A vibrant Vietnamese-inspired Banh Mi Rice Bowl featuring jasmine rice, your choice of grilled or sautéed protein, quick pickled vegetables, fresh herbs, and a spicy mayo drizzle, perfect for a flavorful and customizable meal.

Ingredients

Scale

Main Ingredients

2 cups cooked jasmine rice
1/2 lb cooked pork, chicken, or tofu (grilled or sautéed)
1/2 cup shredded carrots
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced radishes
1/4 cup pickled red onions or daikon
1 jalapeño, thinly sliced (optional)
1/4 cup fresh cilantro leaves
2 tbsp chopped green onions
2 tbsp mayonnaise
1 tsp sriracha (plus more to taste)
lime wedges, for serving

Pickling Brine

1/2 cup rice vinegar
1/2 cup warm water
2 tbsp sugar
1/2 tsp salt

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Instructions

Prepare Quick Pickled Veggies: In a bowl, combine rice vinegar, warm water, sugar, and salt until the sugar and salt dissolve. Add shredded carrots, radishes, or daikon to the mixture and let them sit for at least 20 minutes while you prepare the other ingredients, allowing the vegetables to develop a tangy, pickled flavor.
Make Spicy Mayo Drizzle: In a small bowl, mix together the mayonnaise and sriracha. Adjust the amount of sriracha to your desired spice level, creating a creamy and spicy sauce to drizzle over the bowl.
Assemble the Bowls: Divide the cooked jasmine rice evenly between two bowls. Top each with your choice of cooked protein—pork, chicken, or tofu. Add the pickled veggies, sliced cucumber, jalapeño (if using), fresh cilantro leaves, and chopped green onions on top.
Finish and Serve: Drizzle the spicy mayo over each bowl. Serve immediately with lime wedges on the side for squeezing over the dish, adding a fresh citrus brightness to the flavors.

Notes

This recipe is highly customizable; swap proteins or veggies based on your preference.
For a vegan version, use tofu and vegan mayonnaise.
Serve the bowl cold for a refreshing meal prep option.
Use gluten-free soy sauce and mayo to keep the recipe gluten-free.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Main Course
Method: No-Cook (plus optional sautéing or grilling)
Cuisine: Vietnamese-Inspired