Banh Mi Bowls are a fresh and delicious take on the popular Vietnamese sandwich. This recipe features rice, marinated chicken or tofu, pickled veggies, and a spicy mayo drizzle.
Hello, friend! Get ready to experience the delicious flavors of Vietnam in a bowl with this Banh Mi Bowl recipe. This dish isn’t just a meal, it’s a journey for your taste buds, with a medley of textures and tastes – from the soft rice and savory protein to the crunchy pickled veggies and tangy mayo.
Are you a Banh Mi lover or trying it for the first time, this recipe will surely be a hit. Let’s get started on this delicious adventure!
Utensils You Need:
Gather these tools to create this flavorful dish:
- Large bowl
- Medium saucepan
- Whisk
- Cutting board
- Knife
The Recipe
Banh Mi Bowls
Ingredients
For the chicken/tofu marinade:
- 1 pound boneless, skinless chicken breasts or thighs (or 1 block firm tofu, pressed)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon honey
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
For the pickled vegetables:
- ½ cup rice vinegar
- ¼ cup water
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 carrot, julienned or grated
- ½ English cucumber, thinly sliced
For the bowls:
- 2 cups cooked rice
- 1 English cucumber, sliced
- ½ cup sliced jalapeños (optional)
- Fresh cilantro leaves, for garnish
- Sriracha mayo (mix mayonnaise and sriracha to taste)
Instructions
- In a bowl, combine all marinade ingredients. Add chicken or tofu, and let it marinate for at least 30 minutes, or up to overnight.
- While the chicken/tofu is marinating, prepare the pickled vegetables. In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil, then remove from heat and let cool slightly.
- Add the carrots and cucumber to the pickling liquid and let sit for at least 30 minutes.
- Cook the marinated chicken or tofu in a skillet over medium heat until cooked through. Let it rest for a few minutes, then slice or shred it.
- To assemble the bowls, divide cooked rice among four bowls.
- Top with sliced chicken or tofu, pickled vegetables, cucumber, jalapeños (if using), and cilantro leaves.
- Drizzle with sriracha mayo and serve immediately.
Notes
- If using tofu, you can marinate it for less time, about 15 minutes.
- Feel free to adjust the amount of sriracha in the mayo to your preferred level of spiciness.
- You can add other vegetables to your bowls, such as shredded lettuce or bean sprouts.
Cook method: Stovetop
Season: All seasons
Alternative Ingredients:
If you do not have the ingredients I listed above, don’t worry! You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Rice vinegar | Apple cider vinegar or white vinegar |
| Fish sauce | Soy sauce |
| Jalapeños | Serrano peppers or chili flakes |
| Cilantro | Mint or basil |
What to Serve with Banh Mi Bowls:
You can pair this delicious Banh Mi Bowl with the following:
- Vietnamese summer rolls
- A refreshing cucumber salad
- Crispy wonton chips
Frequently Asked Questions:
Can I use brown rice instead of white rice?
Yes, brown rice is a great alternative and will add extra fiber to your meal.
Can I make this recipe vegetarian or vegan?
Absolutely! Simply omit the chicken or use tofu as a protein source, and use a plant-based mayonnaise for the sriracha mayo.
Can I make the pickled vegetables ahead of time?
Yes, you can make the pickled vegetables up to a week in advance and store them in the refrigerator.
Can I use a different type of protein?
Certainly! Shrimp, pork, or beef would also be delicious options.
Is this recipe spicy?
The spiciness level can be adjusted to your preference by adding more or less sriracha to the mayo. The jalapeños also add some heat, but you can omit them if you prefer a milder dish.
