Name: Banh Mi Rice Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 1 lb pork tenderloin; 1 tbsp soy sauce or tamari; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp lime juice; 2 cloves garlic, minced; 1 tsp ground ginger; ¼ tsp ground black pepper; 2 tsp olive oil; 2 carrots, shredded; 2 radishes, thinly sliced; ½ cup hot water; ¾ cup rice vinegar; 3 tbsp sugar; 2 tsp salt; ½ cup mayonnaise; 1 tbsp sriracha (or more to taste); 2 cups cooked rice (white, brown, or cauliflower); 1 cucumber, thinly sliced; 1 shallot or green onion, thinly sliced; Shredded cabbage (optional); Jalapeño slices (optional); Fresh cilantro (optional); 2 tablespoons fresh parsley, finely chopped

Description

The Banh Mi Rice Bowl is a delightful fusion of Vietnamese flavors served in a comforting rice base. Perfect for busy weeknights or meal prep, this dish features savory marinated pork, vibrant pickled vegetables, and a creamy sriracha mayo that adds a spicy kick. With its customizable nature, you can easily adjust toppings to suit your taste preferences, making it a versatile option for any meal. Whether you’re craving something quick or looking to impress at dinner, the Banh Mi Rice Bowl will surely become a household favorite.

Ingredients

Scale

1 lb pork tenderloin
1 tbsp soy sauce or tamari
2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp lime juice
2 cloves garlic, minced
1 tsp ground ginger
¼ tsp ground black pepper
2 tsp olive oil
2 carrots, shredded
2 radishes, thinly sliced
½ cup hot water
¾ cup rice vinegar
3 tbsp sugar
2 tsp salt
½ cup mayonnaise
1 tbsp sriracha (or more to taste)
2 cups cooked rice (white, brown, or cauliflower)
1 cucumber, thinly sliced
1 shallot or green onion, thinly sliced
Shredded cabbage (optional)
Jalapeño slices (optional)
Fresh cilantro (optional)
2 tablespoons fresh parsley, finely chopped

Instructions

Marinate the pork: Combine soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and pepper. Add pork to a zip-top bag with the marinade and refrigerate for at least 1 hour.
Cook the pork: Heat olive oil in a cast-iron skillet over high heat. Sear marinated pork for 1-2 minutes on each side until browned; set aside.
Pickle the veggies: Mix hot water with rice vinegar, sugar, and salt in a jar. Add shredded carrots and radishes; let sit for at least 1 hour.
Prepare sriracha mayo: In a bowl, mix mayonnaise and sriracha until smooth.
Assemble the bowls: Place cooked rice in bowls and top with sliced pork, pickled veggies, cucumber slices, and sriracha mayo.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Searing/Pickling
Cuisine: Vietnamese

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 520
Sugar: 10g
Sodium: 800mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg

Keywords: Feel free to substitute proteins like chicken or tofu for the pork. Let veggies pickle overnight for enhanced flavor. Add fresh herbs like cilantro or mint for extra freshness.