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Banh Mi Rice Bowl

Banh Mi Rice Bowl

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Jasmine rice uncooked
  • 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 fresh ginger grated
  • 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 cucumber thinly sliced
  • 1/2 cup red onion thinly sliced (optional, for a sharper bite)
Sriracha Mayo
  • 1/4 cup mayonnaise regular or vegan
  • 1-2 tablespoons Sriracha sauce adjust to your spice preference
  • 1 teaspoon lime juice
  • 1 tablespoon neutral oil like vegetable or canola, for cooking protein
Pickled jalapeños
toasted sesame seeds
sesame oil

Equipment

  • Medium Saucepan
  • Medium Bowl
  • Small Bowl
  • Large skillet or wok

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Generously drizzle the Sriracha mayo over the top of each bowl. Garnish with pickled jalapeños and toasted sesame seeds if desired. Serve immediately.

Notes

Store components separately for optimal freshness. Best to assemble bowls as needed. Reheat rice and protein gently. Serve vegetables fresh or gently warmed. Leftovers can be stored for up to 3 days.