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This flavorful Banh Mi Rice Bowl is a healthy, deconstructed twist on the classic Vietnamese sandwich. It has all the bold flavors you love served in an easy bowl format.
If you love the bold, fresh flavors of Vietnamese cuisine, this bowl recipe is a must-try. It’s inspired by the traditional Banh Mi sandwich, but served over a bed of rice for a quick, satisfying meal. Tender, marinated pork is pan-seared and paired with crisp pickled veggies, spicy mayo, and fresh herbs. Everything you love about a Banh Mi, in easy weeknight dinner form.
This is an easy recipe to put into your rotation especially when we have leftover rice in the fridge or need a dinner that’s easy to customize. Everyone can build their own, which is always a win with kids.
Why You’ll Love This Banh Mi Bowl
- Fast & easy – Ready in under an hour with simple steps.
- Versatile – Swap in cauliflower rice for a paleo or low-carb option.
- Packed with flavor – A balance of sweet, tangy, savory, and spicy in every bite.
- Meal prep–friendly – Pickled veggies can be made ahead for quick assembly.
- Family-approved – Everyone can customize their own toppings.
Ingredients You’ll Need
- Pork tenderloin – Thinly sliced pork soaks up a quick soy, lime, and fish sauce marinade. Swap with ground pork or ground chicken for a quick-cook option.
- Pickled veggies – Carrots and radishes bring the tangy crunch that makes this feel like a real banh mi. Cucumber or daikon radish also work well.
- Rice – Use brown rice, white rice, or cauliflower rice for a paleo-friendly version.
- Sriracha mayo – Creamy and spicy, this drizzle ties everything together. Try coconut aminos in place of soy for a paleo-friendly twist.
- Fresh toppings – Cilantro, green onions, jalapeños, and shredded cabbage add crunch, color, and freshness.
How to Make a Banh Mi Bowl
Vietnamese pork tenderloin
- Place thinly sliced pork tenderloin in a large ziplock bag.
- In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, ground ginger, and 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, heat olive 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 to 2 minutes per side.
- Transfer the cooked pork to a plate and repeat with the remaining pork until all of it is cooked, adding more oil as needed.
Pickled vegetables
- In a large mason jar, combine water, vinegar, sugar, and salt.
- Seal the jar and shake to combine.
- Add carrots, radishes, and any other type of vegetables you want to pickle.
- Seal the jar again and allow the vegetables to marinate for one hour or overnight.
Sriracha Mayo
- In a small bowl, combine mayonnaise, sriracha sauce, and soy sauce.
- Whisk well to combine.
- Serve the sriracha mayo with the rice bowls.
- Cover and refrigerate any leftover mayo for up to three days.
Assemble bowls
- Divide rice between bowls.
- Top with pork, pickled veggies, cucumbers, jalapeños, and fresh herbs.
- Drizzle generously with spicy mayo and serve immediately
Expert Tips & Substitutions
- Kid-friendly tip: Serve toppings in separate bowls so kids can build their own version. Skip the jalapeños for a milder bowl.
- Ground pork option: Swap in ground pork for a faster weeknight version. Just brown it in the skillet with the marinade until cooked through.
- Paleo swaps: Use cauliflower rice and coconut aminos instead of soy sauce for a paleo-friendly banh mi bowl.
- Make-ahead: Pickled veggies taste even better after a day or two in the fridge.
- Protein options: Swap pork tenderloin for grilled chicken thighs, shrimp, or tofu to keep things fresh.
- Spicy mayo shortcut: Use store-bought sriracha mayo if you’re short on time.
- Can’t do spicy? Use regular mayo or Greek yogurt instead.
Storing & Making Ahead
- Fridge: Store components separately in airtight containers for up to 3 days.
- Freezer: Cooked pork freezes well for up to 2 months. Reheat in a skillet before serving.
- Reheating: Warm pork and rice together in the microwave or skillet, then add fresh toppings.
- Meal prep: Make extra pickled veggies and rice so you can assemble bowls for lunch all week.
FAQs
What is a traditional banh mi made of?
A classic Vietnamese banh mi sandwich is made with a baguette filled with marinated pork, pickled vegetables, cucumber, cilantro, and spicy mayo. This rice bowl uses the same flavors but skips the bread.
Can I use ground pork instead of pork tenderloin for Banh Mi?
Yes, ground pork cooks quickly and is an easy option for a weeknight ground pork bowl. Just brown it with the marinade in a skillet.
Can I use store-bought pickled vegetables instead of making my own? Absolutely. Pickled carrots, onions, or cucumbers from the store will work in a pinch.
What kind of rice works best?
We love jasmine or brown rice, but you can use any rice you like. Cauliflower rice works too if you’re looking for a paleo option.
Can I make this ahead for meal prep?
Absolutely. Prep the pickled vegetables and marinate the pork up to 24 hours in advance. Store in separate containers and assemble bowls when ready to eat.
Rice bowl recipes
If you loved this Vietnamese rice bowl, there are more bowls my family loves:
- Veggie Burrito Bowl
- Salmon Quinoa Bowl
- Mediterranean Chicken Bowl
- Spring Roll in a Bowl
- Ground Beef Burrito Bowl
- Teriyaki Shrimp Bowl
- Korean Beef Bowl
Enjoyed this Banh Mi Rice Bowl? Leave a quick review and tell us how yours turned out!
Banh Mi Rice Bowl
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:
- 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.
To assemble:
- 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.
Video
Notes
- Store leftovers in the fridge for up to 2 days.
- Swap pork tenderloin with ground chicken or tofu.
- Use cauliflower rice for a paleo option.
- Reheat pork and rice together before adding fresh toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love love this recipe I make this once per month but use chicken breast mostly. the flavors are spectacular. I also add fresh avocado 🥑 sine I love it !!😁
Best recipe ever! The various flavors bursting through with every bite, were incredible. I used chicken tenders instead of pork and will probably make this every week, it was so delicious, lol!
I know this might be an odd question…can ground pork be substituted?
I haven’t tried this before, but I’d think you could cut back on the marinade (depending on how much flavor you want) since ground pork absorbs flavors more quickly. Cook it in a skillet until browned and cooked through—it’ll still have all the great flavors, just a different texture!
This was a fantastic dish. The pork marinade was flavourful and well balanced. All the sides and garnishes worked perfectly together.
Hubby wants this on regular rotation now.
We use this recipe so often mixing and matching ingredients. We change it up and use chicken and beef instead of the pork, so good, so versatile. Thank you for the delicious recipe!