Banh Mi Rice Bowl Recipe

I love how this rice bowl gives a fresh twist to banh mi vibes with every bite. Tender pork and a zing from garlic and ginger pair perfectly with bright, pickled veggies. It’s a playful fusion of savory, sweet, and spicy flavors that turns dinner into a fun and satisfying culinary adventure.

I love trying recipes that pack a ton of flavor without all the extra carbs. In my Banh Mi Rice Bowl, I enjoy using simple, healthy ingredients that remind me of the classic Vietnamese sandwich but with a twist.

I think the combination of jasmine rice and thinly sliced pork tenderloin, marinated with soy sauce, fish sauce, and a bit of honey, really sets the stage for a delicious meal. I also like adding garlic and grated ginger which boost the flavor and offer some nutritional perks.

What’s great is how the julienned carrots and daikon radish add crunch and vitamins while the cucumber and jalapeno slices contribute a cool, fresh heat. I feel that this recipe is not only a healthy dinner for the family but also makes for an aesthetic rice bowl that is satisfying and balanced.

I love that its high in protein and fiber, making it a winning dinner bowl option.

Why I Like this Recipe

I like this recipe because it mixes so many cool flavors that you don’t usually expect. First, the pork marinade with soy sauce, fish sauce, and honey gives it a really unique umami kick that just makes every bite tasty. Second, the pickled veggies and fresh cilantro make the dish feel light and refreshing, even though its super flavorful. Another reason is how fun it is to have a twist on the classic banh mi—using rice instead of bread makes it a healthier option but still feels creative. Lastly, I appreciate that it’s pretty simple to put together, so I can whip it up quickly on a busy day without sacrificing taste.

Ingredients

• Pork Tenderloin: Lean, protein-packed meat marinated in soy and fish sauces for rich umami flavor.
• Jasmine Rice: Carbohydrate-rich grain offering energy with a delicate aroma and fluffy texture.
• Carrots and Daikon Radish: Crisp, fiber-filled vegetables that deliver tanginess and boost freshness.
• Garlic and Ginger: Lively aromatics that sharpen flavors, boost immunity, and add a zesty punch.
• Jalapeno Pepper: Spicy slice that brings heat and liveliness, perfect for adventurous taste buds.
• Honey: Natural sweetener that balances tangy and spicy flavors with its rich, mild sweetness.
• Cilantro: Fresh herb contributing bright, zesty notes and vitamins with every vibrant sprinkle.
• Soy Sauce: Salty, umami-packed liquid that deepens marinade flavors and enriches every bite.

Ingredient Quantities

• 1 cup uncooked jasmine or brown rice (yields about 2-3 cups cooked)
• 1 lb pork tenderloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 large carrot, julienned
• 1 small daikon radish, julienned
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cucumber, thinly sliced
• 1 jalapeno pepper, thinly sliced (remove seeds if you dont want extra heat)
• 1/4 cup fresh cilantro, roughly chopped
• Optional: Lime wedges for serving
• Optional: Sriracha or chili garlic sauce to drizzle

How to Make this

1. Rinse the rice and cook it in a pot according to the package instructions until tender, then set it aside.

2. In a bowl, combine the pork slices with soy sauce, fish sauce, honey, minced garlic, and grated ginger. Let it marinate for about 15 minutes.

3. In another bowl, mix the white vinegar, water, sugar, and salt. Add the julienned carrot and daikon radish, and let them pickle while you prep everything else.

4. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated pork and stir-fry until it’s cooked through and lightly browned.

5. While the pork is cooking, slice the cucumber and jalapeno into thin rounds, removing the seeds if you want less heat.

6. Once the pork is done, remove it from the skillet and arrange it over a bed of the cooked rice in your serving bowls.

7. Drain the pickled veggies from their brine then top the rice and pork with them.

8. Sprinkle the fresh cilantro over the bowl, making sure every bite gets a bit of that herby flavor.

9. If you like a tangy kick, squeeze some lime juice onto the bowl and drizzle with Sriracha or chili garlic sauce.

10. Give it a gentle toss and serve hot, enjoying your fun twist on the classic banh mi!

Equipment Needed

1. A medium pot for cooking the rice
2. A strainer or colander to rinse the rice
3. One mixing bowl for marinating the pork
4. A separate bowl for the pickled veggies
5. A large skillet for stir-frying the pork
6. A cutting board paired with a sharp knife for slicing and julienning veggies
7. Measuring cups and spoons to get the sauces and spices right
8. A spatula or wooden spoon for stirring and tossing the dish
9. Serving bowls to assemble and serve the final creation
10. (Optional) A citrus juicer for squeezing lime over the dish

FAQ

• Can I use a different type of rice?
  Sure, you can use other kinds but jasmine or brown rice really hold the flavors best. Using another rice might change the texture a bit.
• Do I have to julienne the carrots and daikon radish?
  You dont necessarily have to. Pre-shredded veggies work too, but nothing beats the crunch you get when you do it yourself.
• How long should I marinate the pork?
  Marinating for at least 15 minutes is fine if youre in a hurry, but 30 minutes to an hour gives you a more flavorful result.
• Can I make the dish ahead of time?
  Yes, you really can. You can prep all your ingredients in advance and then put everything together just before serving. Just note that the veggies might lose a little crunch.
• What if I dont like spicy food?
  No worries. You can skip the jalapeno and any extra sriracha or chili garlic sauce if you prefer a milder flavor.

Banh Mi Rice Bowl Recipe Substitutions and Variations

• Instead of pork tenderloin, chicken thighs or even tofu can be used for a different twist.
• If you dont have soy sauce, you can swap in tamari or coconut aminos for a similar flavor.
• Fish sauce can be replaced with Worcestershire sauce if you need that umami kick.
• Maple syrup or agave nectar works pretty well in place of honey.
• Rice vinegar is a good substitute for white vinegar too.

Pro Tips

Here are some pro tips for the dish:

1. If you got time, let the pork marinate a bit longer than 15 minutes to really bring out the flavors, but dont overdo it or the meat might get mushy.

2. Make sure your skillet is really hot when you add the pork so you get a nice sear, just watch out for the sugars clinging to the sauce—they can burn pretty quick if you’re not careful.

3. Try to slice the veggies evenly, it helps them pickle better and gives the dish a more balanced bite, so even if you’re in a rush, take a minute to cut them all the same size.

4. When you drain the pickled veggies, give them a quick taste, then adjust with a squeeze of lime or a drizzle of Sriracha if you feel it needs more tang or heat.