Banh Mi Bowls

5 from 17 votes

Banh Mi Bowls bring the flavor with seasoned ground pork, tangy pickled veggies, and a craveable sauce—easy, fast, and so good. Shop the recipe here.

Prep Time25

Cook Time10

Total Time35

Course: Dinner

Cuisine: Asian

Keyword: Banh Mi Bowls

Servings: servings

Author: Chelsea Lords

Cost: $9.75

Equipment

Large pan

Ingredients

Meat

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

Bowl Additions

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

Sauce

1/2 cup mayo
2 limes
1 tablespoon Sriracha
1 teaspoon granulated sugar

Toppings

Fresh cilantro optional
Jalapeños optional
Green onions optional

US - Metric

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

Notes

Storage: Keep rice and meat in the fridge for 3-5 days. Pickled veggies last up to a week in their liquid, and the sauce keeps for 5 days. Add fresh toppings just before serving.

Nutrition