Description
This Banh Mi Rice Bowl is a vibrant, flavorful dish combining tender jasmine rice with savory ground pork cooked in a blend of soy, hoisin, and fish sauces. Pickled carrots, cucumbers, and radishes add a refreshing tang, while a spicy mayo and fresh garnishes like cilantro and jalapeños elevate the flavors. Ready in just 35 minutes, it’s a delightful and easy-to-make recipe inspired by the classic Vietnamese banh mi sandwich.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 2 cups water
Ground Pork Mixture
- 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
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
Garnishes & Serving
- 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, and simmer for 18 to 20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for a few minutes.
- Pickle the Vegetables: In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Add the julienned carrot, sliced cucumber, and radishes. Mix well and let the vegetables sit for at least 15 minutes to develop a light pickled flavor.
- Sauté Garlic: Heat sesame oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook the Ground Pork: Add the ground pork to the skillet with garlic. Cook, breaking it up with a spatula, until the pork is browned and fully cooked, about 5 to 7 minutes.
- Season the Pork: Stir in the soy sauce, hoisin sauce, and fish sauce. Cook for an additional 2 to 3 minutes to let the flavors meld.
- Make Spicy Mayo: In a small bowl, mix together the mayonnaise and Sriracha until smooth and well combined.
- Assemble the Bowls: Divide the cooked jasmine rice among four serving bowls. Top each bowl with the seasoned ground pork, pickled vegetables, fresh cilantro, and sliced jalapeños. Drizzle each bowl with the spicy mayo and serve with lime wedges on the side for squeezing over the top.
Notes
- For a vegetarian option, substitute ground pork with crumbled tofu or tempeh and use vegetarian-friendly sauces.
- Adjust the amount of Sriracha in the spicy mayo to control heat level.
- The pickled vegetables can be prepared in advance and refrigerated for up to 2 days.
- Use jasmine rice for the best aromatic flavor, but other long-grain rice varieties can work.
- Serve immediately for best texture, as the pickled vegetables can soften over time.
