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.
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.
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.
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.
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.
We know that you’re going to love this recipe. It’s packed with flavor and is always delicious!
Rice bowl recipes
- Veggie Burrito Bowl – just like Chipotle!
- Teriyaki Shrimp Bowl – packed with teriyaki shrimp, pickled veggies and more.
- Korean Beef Bowl – an easy meal in less than 30 minutes.
- Thai Basil Tofu Stir Fry – a meatless bowl packed with flavor.
- Greek Rice Bowls – think gyro flavors and ingredients. So good!
Banh Mi Rice Bowl
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)
To make the pork tenderloin:
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.
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:
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:
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.
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.
- 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 InformationCalories: 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.