Description
This flavorful Banh Mi Rice Bowl combines tender jasmine rice, savory ground pork seasoned with Asian sauces, and crisp pickled vegetables. Finished with a spicy mayo drizzle and fresh garnishes, this dish offers a delightful balance of savory, tangy, and spicy flavors inspired by the classic Vietnamese sandwich, served in a convenient, bowl-style format.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 2 cups water
Ground Pork Mixture
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
Pickled Vegetables
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Spicy Mayo and Garnishes
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish
- Lime wedges, for serving
Instructions
- Cook the Rice: In a medium saucepan, bring the jasmine rice and water to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let simmer for 18 to 20 minutes until the rice is tender and all the water is absorbed.
- Prepare Pickled Vegetables: While the rice cooks, combine rice vinegar, sugar, and salt in a small bowl, stirring until dissolved. Add the julienned carrot, sliced cucumber, and radishes to this mixture. Allow these vegetables to sit for at least 15 minutes to absorb the pickling flavors.
- Sauté Aromatics: Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Ground Pork: Add the ground pork to the skillet with the garlic. Cook the pork, breaking it up with a spoon, until it is fully browned and crumbly, about 5 to 7 minutes.
- Season the Pork: Stir in the soy sauce, hoisin sauce, and fish sauce into the cooked pork. Continue cooking for another 2 to 3 minutes to blend the flavors thoroughly.
- Make Spicy Mayo: In a separate small bowl, mix together the mayonnaise and Sriracha until you achieve a smooth and even sauce.
- Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top each bowl with the seasoned ground pork and pickled vegetables. Garnish with fresh cilantro and sliced jalapeños. Drizzle the spicy mayo on top, and serve each bowl with lime wedges on the side for an extra burst of zesty flavor.
Notes
- You can substitute ground chicken or turkey for a leaner protein.
- Adjust the amount of Sriracha in the spicy mayo to control the heat level to your preference.
- For a vegetarian option, replace ground pork with crumbled tofu or tempeh and omit fish sauce.
- Pickled vegetables can be made a day ahead to deepen the flavor.
- Use low-sodium soy sauce if you prefer a less salty dish.
