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Easy Banh Mi Rice Bowl Recipe

Easy Banh Mi Rice Bowl Recipe
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★★★★★

5.2 from 12 reviews

This Easy Banh Mi Rice Bowl is a flavorful Vietnamese-inspired dish featuring marinated pork tenderloin, tangy pickled vegetables, fresh herbs, and a spicy Sriracha mayo drizzle over a bed of rice. It’s a quick and satisfying meal that combines savory, sweet, and spicy elements for a deliciously balanced bowl.

Ingredients

Scale

Pork Marinade

  • 1 pound pork tenderloin (thinly sliced)
  • 1 tablespoon soy sauce (or tamari)
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 2 cloves garlic (minced)
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons olive oil

Pickled Vegetables

  • 2 carrots (shredded)
  • 2 radishes (thinly sliced)
  • 1/2 cup hot water
  • 3/4 cup rice vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt

Sriracha Mayo

  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha (or more as desired)
  • 1 teaspoon soy sauce

Assembly

  • 2 cups cooked rice (white, brown or cauliflower)
  • 1 cucumber (thinly sliced)
  • 1 shallot or green onion (thinly sliced)
  • Shredded cabbage (to garnish, optional)
  • Jalapeno slices (to garnish, optional)
  • Cilantro (to garnish, optional)

Instructions

  1. Marinate the Pork: Place the thinly sliced pork tenderloin in a large plastic zipper bag. In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, ground ginger, and black pepper. Pour this marinade into the bag with the pork, toss to coat evenly, seal the bag, and refrigerate for at least 1 hour or overnight for maximum flavor.
  2. Cook the Pork: Heat olive oil in a cast-iron or heavy skillet over high heat. Remove pork from marinade in batches, and lay slices in an even layer in the hot skillet. Sear pork for 1-2 minutes on each side until browned. Transfer cooked pork to a plate. Repeat with remaining pork, adding more oil if needed.
  3. Prepare Pickled Vegetables: In a large mason jar or bowl, combine hot water, rice vinegar, sugar, and salt. Seal and shake or stir until sugar and salt dissolve. Add shredded carrots and sliced radishes to the jar. Let the vegetables marinate for at least 1 hour or overnight to develop tangy flavor.
  4. Make Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha, and soy sauce until smooth and well combined. Refrigerate until ready to use. Adjust sriracha amount based on desired spice level.
  5. Assemble the Bowls: Divide cooked rice evenly among four bowls. Top each bowl with seared pork, pickled carrots and radishes, sliced cucumber, thinly sliced shallot or green onion, shredded cabbage, jalapeno slices, and fresh cilantro if desired. Drizzle generously with the prepared Sriracha mayo and serve immediately for a fresh and balanced meal.

Notes

  • Marinating the pork overnight intensifies the flavors but a minimum of 1 hour is sufficient.
  • Use white, brown, or cauliflower rice according to preference or dietary needs.
  • Sriracha mayo can be adjusted to taste; add more sriracha for extra heat.
  • Pickled vegetables can be made a day ahead and stored in the refrigerator.
  • Optional garnishes like jalapeno and cilantro add freshness and spice but can be omitted.
  • For a gluten-free version, use tamari instead of soy sauce and ensure fish sauce is gluten-free.

Nutrition

Keywords: Banh Mi, Rice Bowl, Vietnamese, Pork Tenderloin, Pickled Vegetables, Sriracha Mayo, Easy Dinner, Weeknight Meal

Find it online: https://recipeswithmia.com/easy-banh-mi-rice-bowl-recipe/