Banh Mi Bowl is packed with tender pork, crisp pickled veggies, and a sauce you’ll want to drizzle on everything.
Author’s Notes
A Fun Twist on a Vietnamese Favorite
I love a good Banh Mi sandwich, but sometimes I want all those flavors—just without the bread and a little faster. That’s how this Banh Mi Bowl came to be.
It’s not traditional, just a fun twist with rice, ground pork, quick-pickled veggies, and a creamy, slightly spicy sauce I can’t get enough of. This is seriously one of my favorite bowl recipes ever!
If you’ve never had a real Banh Mi, definitely grab one from a local Vietnamese spot—they’re the real experts, and it’s always a good idea to support those restaurants when you can!
Banh Mi Bowl Ingredients
The full recipe is below, but here are some quick ingredient notes:
- Sesame oil: I like using toasted sesame oil for a deeper, richer flavor.
- Ground pork: Use 85/15 so the meat stays juicy and doesn’t dry out.
- Green onions: Add a mild onion flavor and a pop of freshness.
- Fish sauce: Adds umami flavor. Soy sauce works in a pinch.
- Sriracha: Brings heat and depth. Use less if you want it milder.
Banh Mi Bowl Additions
- White or brown rice: Use your favorite or swap in quinoa as the base.
- Pickled veggies: Use extras as a side in this Asian chicken bowl.
- English cucumber: Adds crunch and freshness to the bowl.
- Sriracha-lime mayo: This sauce is the best—creamy, tangy, spicy, and full of flavor.
- Optional toppings: Add cilantro, jalapeños, and lime for extra flavor and freshness.
How To Make Banh Mi Bowls (Tips)
- Use a slotted spoon so the pickled veggies don’t make the bowl soggy.
- Chop or tear basil last so it stays bright and doesn’t wilt before serving.
- Taste everything before serving and adjust if needed—add salt, lime, or more Sriracha.
- Make extra sauce if you like it saucy—it’s great for drizzling or saving for later.
- Use pre-cooked rice or frozen rice packs to save time.
Storage
Leftovers?
Banh Mi Bowls are perfect for leftovers—just store everything separately.
- Rice and meat: Store in separate containers in the fridge for 3-5 days.
- Pickled veggies: Keep in their liquid in a jar for up to 1 week.
- Sauce: Store in an airtight container in the fridge for up to 5 days.
- Toppings: Add fresh toppings right before serving.
Featured Comment
“These were to die for! I saw the recipe and was so excited to try it and it did not disappoint. The pickled carrots were amazing! I decided to pickle some cucumbers and jalapenos along with them and they were delicious! And the seasoning for the meat was just perfect 👌”
– Maile
More Bowl Dinners To Love:
Banh Mi Bowls
Equipment
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork (85/15)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 green onions finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon fish sauce or soy sauce in a pinch
- 1 tablespoon Sriracha
- 1 tablespoon granulated sugar
- 1/4 cup finely chopped fresh basil
- 1 cup uncooked white rice or brown rice
- 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
- 1/2 cup mayo
- 2 limes
- 1 tablespoon Sriracha
- 1 teaspoon granulated sugar
- Fresh cilantro optional
- Jalapeños optional
- Green onions optional
Instructions
- Pickle Veggies: In a large bowl, mix carrots, radish, vinegar, sugar, and salt. Let sit at room temp for 1 hour (or until ready to eat), stirring gently every 15–20 minutes.
- Prepare rice according to package directions. Set aside once cooked.
- Zest and juice the limes to get 1/4 tsp zest and 3 tbsp juice. In a bowl, whisk together mayo, lime zest, lime juice, sugar, and Sriracha until smooth. Season to taste; I add 1/4 tsp salt. Cover and chill.
- Heat sesame oil in a large pan over medium-high heat. Add pork, salt, and pepper. Break into small pieces and cook for 7–9 minutes or until browned. Add green onions and cook 2–3 more minutes, stirring often. Stir in garlic and cook 1 more minute. Add fish sauce, Sriracha, and sugar. Stir well, until slightly caramelized. Remove from heat, and stir in basil.
- Divide rice between 4 bowls. Top with pork. Use a slotted spoon to add pickled veggies, then add cucumbers. Drizzle with sauce and finish with any toppings you like.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The prep is a little time consuming, but worth it. This is a family favorite. It’s light, refreshing and delicious!
So thrilled to hear this! Thanks Jenny!
We LOVED this recipe! It came together so quickly. We substituted rotisserie chicken for the pork and just heated the marinade through it. Thank you for posting such a delicious recipe. The carrot and dakon piclke is now a staple in our refrigerator!
I am so thrilled to hear this! Thanks Erin!
These were amazing! I used Trader Joes’s chicken meatballs instead of ground pork and heated them in the sauce used for the pork. All together this was a very yummy dish! I can’t decide which part I liked best, the quick pickeled vegtables, the siracha manaise sauce topping or the sauce with the meatballs. We loved it all !!
I am so thrilled to hear this! Thanks so much for your comment! 🙂
Made this and we loved it! Thank you for the recipe!
So happy to hear this! Thanks Cheryl! 🙂
I made this along with nuoc mam. Everyone loved it. Have already made it again.
I am so thrilled to hear this! 🙂
This was recommended by a friend and omg it was so good! I was missing some ingredients so I had to substitute a few things and it was still amazing.
So glad you enjoyed it! Thanks so much for the comment!