The Pork Banh Mi Bowl is a delicious, deconstructed take on the traditional Vietnamese sandwich. This version swaps the baguette for a bowl of jasmine rice and is loaded with flavorful ground pork, quick pickled vegetables, and a spicy kick. It’s the perfect way to enjoy the essence of a Banh Mi in a fun, easy-to-make bowl format.
I’ve always loved the combination of flavors in a Banh Mi sandwich—crispy bread, savory pork, and tangy pickled veggies. One evening, craving those flavors but not wanting to make the bread from scratch, I decided to try a bowl version instead. It was an instant hit! Now, whenever I’m in the mood for a Banh Mi but want something quicker and gluten-free, this Pork Banh Mi Bowl is my go-to. It’s so versatile and easy, making it perfect for lunch or a weeknight dinner!
Why You’ll Love This Pork Banh Mi Bowl
- All the Flavors of a Banh Mi, Without the Bread: Enjoy the same tangy, savory, and spicy goodness in a lighter bowl form.
- Quick Pickled Veggies: Fresh cucumbers and carrots provide the perfect crisp bite to balance the warm pork and rice.
- Simple Yet Flavorful Pork: Ground pork cooked with ginger, garlic, and teriyaki sauce delivers a deeply savory taste with minimal effort.
- Customizable: Add extra spice with sriracha or sambal oelek, or make a creamy spicy mayo to drizzle on top.
- Perfect for Meal Prep: This dish reheats beautifully, making it a great option for lunch the next day!
Ingredients:
For the Rice:
- 2 cups (370g) cooked jasmine rice
For the Pickled Veggies:
- 2 small cucumbers, chopped
- 85g (3 oz) matchstick carrots
- 30ml (1 oz) rice wine vinegar
- Pinch of salt
For the Pork:
- 1 teaspoon (5ml) sesame oil
- 340g (12 oz) ground pork
- ¼ teaspoon (1.5g) ground ginger
- ¼ teaspoon (1.5g) garlic powder
- 1 teaspoon (5ml) sriracha sauce
- 4 tablespoons (60ml) teriyaki sauce
For Topping:
- 7g (¼ oz) fresh cilantro, chopped
Optional Toppings:
- Fresh herbs like green onions
- Extra sriracha or sambal oelek for added spice
- Spicy mayo (1 part sriracha to 1 part mayo)
Directions:
- Cook the rice: Prepare 2 cups of jasmine rice according to the package instructions and set aside.
- Make the pickled vegetables: In a small bowl, combine the chopped cucumbers, matchstick carrots, rice wine vinegar, and a pinch of salt. Toss the vegetables to coat them evenly, then let them rest at room temperature while preparing the rest of the meal.
- Cook the pork: Heat 1 teaspoon of sesame oil in a large skillet over medium-high heat. Add the ground pork, along with the ground ginger and garlic powder. Cook for 4-6 minutes, breaking the pork into small crumbles, until it is fully cooked.
- Flavor the pork: Stir in the sriracha and teriyaki sauce, letting the sauce glaze the pork for 1-2 minutes as it continues to cook. Once the pork is evenly coated and flavorful, remove it from the heat.
- Assemble the bowls: Start with a base of cooked jasmine rice in each bowl. Top the rice with the cooked pork and pickled vegetables.
- Garnish: Sprinkle chopped cilantro over the top of each bowl. Add any optional toppings, like fresh herbs, extra sriracha, sambal oelek, or a drizzle of spicy mayo, for added flavor.
- Serve: These bowls are delicious warm or at room temperature, making them perfect for a quick meal or meal prep.
Notes:
- Customizable Protein: You can swap the pork for ground chicken, turkey, or tofu for a different protein option.
- Make Ahead: The pork and rice can be made ahead of time and stored in the fridge for up to 3 days. Just assemble when ready to eat!
- Gluten-Free Option: Be sure to use a gluten-free teriyaki sauce if needed.
