A bowl filled with brown rice, pork tenderloin, pickled veggies and sriracha mayo.

Banh Mi Rice Bowl

Add all of your favorite Banh Mi fillings to rice and create this delectable rice bowl. Try this Banh Mi Rice Bowl recipe for a twist on the classic banh mi sandwich, but without the bread! The bowl is made with pork tenderloin, pickled veggies, brown rice and sriracha mayo. 

Two banh mi rice bowls sitting on a white backdrop with a bowl of sriracha mayo and a bowl of pickled veggies.

Yes, I know that a banh mi is a sandwich. And technically the term “banh mi” means bread. But, we didn’t know what else to call this bowl inspired by one of our favorite sandwiches. This banh mi rice bowl recipe is a fun twist on the Vietnamese sandwich we love so much. It’s packed with rice, pickled veggies, pork tenderloin and a creamy sriracha mayo. Save time and prep some of this meal in advance or pack it for lunch during the week.

Rice bowl with pork tenderloin, pickled carrots, cucumbers, onions and rice.

This banh mi bowl is filled with the traditional banh mi sandwich ingredients. Make it your own by adding any other of your favorite ingredients.

What’s in a traditional banh mi?

  • Vietnamese pork tenderloin – Marinate the pork tenderloin in a simple soy garlic ginger marinade.
  • Pickled veggies – Pickle your favorite vegetables like carrots, radishes, etc.
  • Cucumber – Adds freshness and crunch to this rice bowl.
  • Jalapeños – For a spicy kick add freshly sliced jalapeños.
  • Spicy mayo  – The spicy mayo is the best part. Combine sriracha with mayo and drizzle it over the rice bowl.

Vietnamese pork tenderloin

To make the pork tenderloin, place 1 pound of thinly sliced pork tenderloin in a large ziplock bag. In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons fish sauce, 2 tablespoons brown sugar, 1 tablespoon lime juice, 2 cloves minced garlic, 1 teaspoon ground ginger and 1/4 black pepper. Add the contents of the bowl to the bag and toss to coat. Seal the bag and marinate in the refrigerator for one hour or overnight.

After marinating the pork tenderloin, heat olive oil in a cast-iron skillet over high heat. Sear the pork in batches, spreading the slices in an event layer and allowing them to brown for 1 to 2 minutes per side. Transfer the cooked pork to a plate and remaining with the remaining pork until all pork is cooked, adding more oil as needed.

Pickled vegetables

To make the pickled vegetables, combine water, vinegar, sugar and salt in a large mason jar. Seal the jar and shake to combine. Add the carrots, radishes and any other type of vegetables you want to pickle. Seal the jar and allow to marinate for one hour or overnight.

Sriracha mayo

To make a spicy sriracha mayo, combine mayonnaise, sriracha sauce and soy sauce in a small bowl. Whisk well to combine.

Serve the sriracha mayo with the rice bowls. Cover and refrigerate any leftover mayo for up to three days.

A bowl filled with brown rice, pork tenderloin, pickled veggies and sriracha mayo.

We know that you’re going to love this recipe. It’s packed with flavor and is always delicious!

Rice bowl recipes

Banh Mi Rice Bowl

Yield: 4 servings
Prep Time:
20 mins
Cook Time:
10 mins
Resting time:
1 hr
Total Time:
30 mins
 
Banh Mi Rice Bowl is made with pork tenderloin, pickled veggies, brown rice and sriracha mayo! It's a fun twist on a traditional banh mi sandwich but without the bread.
A bowl filled with brown rice, pork tenderloin, pickled veggies and sriracha mayo.
5 from 2 votes

Ingredients

For the pork tenderloin:

  • 1 pound pork tenderloin thinly sliced
  • 1 tablespoons 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

For the pickled veggies:

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

For the Sriracha mayo:

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

For the rice bowl:

  • 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

To make the pork tenderloin:

  1. Place the pork in a large plastic zipper bag large. In a small bowl, combine the soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and black pepper, whisking well. Add the contents of the bowl to the bag and toss to coat. Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight.

  2. Heat oil in a cast-iron skillet over high heat. Sear the pork in batches, spreading the slices in an even layer and allowing them to brown for 1-2 minutes per side. Transfer the cooked pork to a plate and repeat with the remaining pork, adding more oil as needed.

To make the pickled veggies:

  1. Combine the water, vinegar, sugar and salt in a large mason jar. Seal the jar and shake to combine. Add the carrots and radishes to the jar and allow to marinate 1 hour, or overnight.

To make the Sriracha mayo:

  1. Combine mayonnaise, sriracha and soy sauce in a small bowl, whisking well to combine. Cover and refrigerate before using, or if there is any left over.

To assemble:

  1. Divide rice between 4 bowls. Top with cooked pork, pickled veggies, cucumber, shredded cabbage, green onion, jalapeno, and cilantro as desired. Drizzle with Sriracha Mayo and serve immediately.

Notes

  • Use cooked white rice, brown rice or cauliflower rice for this bowl.
  • Prep the pickled veggies up to a week in advance. 
  • Store leftovers in the refrigerator for up to 2 days.

Nutrition Information

Calories: 550, Fat: 27g, Saturated Fat: 5g, Cholesterol: 85mg, Sodium: 2353mg, Potassium: 720mg, Carbohydrates: 45g, Fiber: 2g, Sugar: 19g, Protein: 28g, Vitamin A: 5168%, Vitamin C: 9%, Calcium: 50%, Iron: 2%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dinner
Cuisine: American, Vietnamese
Keyword: banh mi, rice bowl, vietnamese rice bowl
All images and text ©Spoonful of Flavor

If you try this recipe, don't forget to leave a review below or share a photo and tag @Spoonfulflavor on Instagram.