Craving the vibrant, complex flavors of a banh mi but short on time? Our Banh Mi Rice Bowl delivers that iconic Vietnamese sandwich experience in a quick, satisfying, and incredibly versatile bowl format. This recipe is your secret weapon for a delicious, healthy, and wallet-friendly meal that’s perfect for busy weeknights or a flavorful lunch.
Key Ingredients for Banh Mi Rice Bowl
- 1 cup uncooked Jasmine rice
- 1.5 cups water (for cooking rice)
- 1 lb boneless, skinless chicken thighs or firm tofu (cut into bite-sized pieces)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 large carrot, julienned
- 1 cup daikon radish, julienned (or substitute with more carrot)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion (optional, for a sharper bite)
- For the Sriracha Mayo:
- 1/4 cup mayonnaise (regular or vegan)
- 1-2 tablespoons Sriracha sauce (adjust to your spice preference)
- 1 teaspoon lime juice
- Optional toppings: Pickled jalapeños, toasted sesame seeds, a drizzle of extra sesame oil.
How to Make Banh Mi Rice Bowl
This Banh Mi Rice Bowl is your new go-to for an incredibly easy, immensely satisfying meal. In under 35 minutes, you’ll transform simple ingredients into a flavor explosion. The tender, marinated protein and crisp, fresh vegetables, all brought together by a luscious Sriracha mayo, create a delightful textural and taste symphony.
Step-by-Step Instructions
- Cook the Rice: Rinse the Jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is fluffy. Let it steam, covered, off the heat for 5 minutes before fluffing with a fork.
- Marinate the Protein: While the rice is cooking, in a medium bowl, whisk together soy sauce, fish sauce, sesame oil, brown sugar, grated ginger, and minced garlic. Add the diced chicken thighs or tofu to the marinade and toss to coat thoroughly. Let marinate for at least 10 minutes, or up to 30 minutes if time allows.
- Prepare the Vegetables: Julienne the carrot and daikon radish (or just the carrot). Chop the cilantro and mint leaves. Thinly slice the cucumber and red onion if using.
- Make the Sriracha Mayo: In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Stir until smooth and creamy. Taste and adjust Sriracha for your desired level of heat.
- Cook the Protein: Heat 1 tablespoon of neutral oil (like vegetable or canola) in a large skillet or wok over medium-high heat. Add the marinated chicken or tofu in a single layer. Cook chicken for 5-7 minutes per side, or until cooked through and lightly browned. Cook tofu for 3-5 minutes per side, until golden and slightly crispy.
- Assemble the Bowls: Divide the cooked Jasmine rice evenly among your serving bowls. Top the rice with the cooked chicken or tofu. Arrange the julienned carrots, daikon, sliced cucumber, cilantro, mint, and red onion (if using) around the protein.
- Drizzle and Serve: Generously drizzle the Sriracha mayo over the top of each bowl. Garnish with pickled jalapeños and toasted sesame seeds if desired. Serve immediately.
Why You’ll Love This Banh Mi Rice Bowl
You’ll adore this Banh Mi Rice Bowl for its incredible ability to bring the vibrant, punchy flavors of a banh mi sandwich into a healthy and satisfying bowl. The star of this dish is undoubtedly the perfect balance of marinated, savory protein and the cool, crisp freshness of the pickled vegetables and herbs, all brought together by the addictive creamy kick of Sriracha mayo. It’s a flavor journey that rivals the classic sandwich, offering a delightful interplay of textures and tastes in every spoonful.
Beyond its incredible taste, this Banh Mi Rice Bowl is a fantastic cost-saver compared to buying individual banh mi sandwiches. You get more bang for your buck by preparing it at home, allowing you to control the ingredients and portion sizes. The bright, herbaceous notes of cilantro and mint, combined with the tangy pickled vegetables and the zesty Sriracha mayo, create a symphony of flavors that feel both authentic and incredibly appealing. Don’t wait – whip up this delightful Banh Mi Rice Bowl tonight and discover your new favorite weeknight meal!
Storing and Reheating Tips
- Refrigeration: Store any leftover Banh Mi Rice Bowl components separately to maintain optimal freshness and texture. Keep the cooked rice, cooked protein, and prepared vegetables in airtight containers in the refrigerator. The Sriracha mayo can also be stored in a separate airtight container. The entire bowl, once assembled, can be stored in the refrigerator for up to 3 days. However, it’s best to assemble individual bowls as needed to prevent the rice and vegetables from becoming soggy.
- Reheating Instructions: To reheat, gently warm the cooked rice and protein separately. You can do this in a microwave for 1-2 minutes, or on the stovetop over low heat. If reheating vegetables, it’s best to serve them fresh or gently warm them, being careful not to overcook them. Assemble your bowl with fresh or gently reheated components and add fresh Sriracha mayo just before serving for the best flavor and texture.
- Freezing: While individual components like cooked rice and cooked protein can be frozen separately, the fresh vegetables and herbs are not ideal for freezing as they will lose their crispness and flavor. If you wish to freeze components, ensure the cooked rice and protein are completely cooled before transferring them to freezer-safe containers or bags. They can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Banh Mi Rice Bowl is a true testament to how simple ingredients can create a dish bursting with complex Southeast Asian flavors. I encourage you to try this recipe at home; it’s a weeknight winner that’s both satisfying and incredibly delicious.
Banh Mi Rice Bowl
Ingredients
Equipment
Method
- Rinse the Jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is fluffy. Let it steam, covered, off the heat for 5 minutes before fluffing with a fork.1 cup Jasmine rice, 1.5 cups water
- While the rice is cooking, in a medium bowl, whisk together soy sauce, fish sauce, sesame oil, brown sugar, grated ginger, and minced garlic. Add the diced chicken thighs or tofu to the marinade and toss to coat thoroughly. Let marinate for at least 10 minutes, or up to 30 minutes if time allows.2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 teaspoon brown sugar, 1 teaspoon fresh ginger, 2 cloves garlic, 1 lb boneless, skinless chicken thighs or firm tofu
- Julienne the carrot and daikon radish (or just the carrot). Chop the cilantro and mint leaves. Thinly slice the cucumber and red onion if using.1 large carrot, 1 cup daikon radish, 1/2 cup fresh cilantro, 1/4 cup fresh mint leaves, 1/2 cup cucumber, 1/2 cup red onion
- In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Stir until smooth and creamy. Taste and adjust Sriracha for your desired level of heat.1/4 cup mayonnaise, 1-2 tablespoons Sriracha sauce, 1 teaspoon lime juice
- Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken or tofu in a single layer. Cook chicken for 5-7 minutes per side, or until cooked through and lightly browned. Cook tofu for 3-5 minutes per side, until golden and slightly crispy.1 tablespoon neutral oil, 1 lb boneless, skinless chicken thighs or firm tofu
- Divide the cooked Jasmine rice evenly among your serving bowls. Top the rice with the cooked chicken or tofu. Arrange the julienned carrots, daikon, sliced cucumber, cilantro, mint, and red onion (if using) around the protein.1 cup Jasmine rice, 1 lb boneless, skinless chicken thighs or firm tofu, 1 large carrot, 1 cup daikon radish, 1/2 cup cucumber, 1/2 cup fresh cilantro, 1/4 cup fresh mint leaves, 1/2 cup red onion
- Generously drizzle the Sriracha mayo over the top of each bowl. Garnish with pickled jalapeños and toasted sesame seeds if desired. Serve immediately.