Name: Banh Mi Bowl for Supper
Yield: 4

Banh Mi Bowl is packed with tender pork, crisp pickled veggies, and a sauce you’ll want to drizzle on everything.

Author’s Notes

A Fun Twist on a Vietnamese Favorite

It is satisfying to a good Banh Mi sandwich, but sometimes I want all those flavors—just without the bread and a little faster. That’s how this Banh Mi Bowl came to be.

It’s not traditional, just a fun twist with rice, ground pork, quick-pickled veggies, and a creamy, slightly spicy sauce I can’t get enough of. This is seriously one of a reliable bowl recipes ever!

If you’ve never had a real Banh Mi, definitely grab one from a local Vietnamese spot—they’re the real experts, and it’s always a good idea to support those restaurants when you can!

All the ingredients for this recipe prepped and ready for straightforward assembly, including pork, sriracha, vinegar, oil, green onions, basil, cilantro, garlic, lime, mayo, fish sauce, carrots, cucumber, sugar, radishes, and vinegar.

Banh Mi Bowl Ingredients

The full recipe is below, but here are some quick ingredient notes:

Sesame oil: I like using toasted sesame oil for a deeper, richer flavor.
Ground pork: Use 85/15 so the meat stays juicy and doesn’t dry out.
Green onions: Add a mild onion flavor and a pop of freshness.
Fish sauce: Adds umami flavor. Soy sauce works in a pinch.
Sriracha: Brings heat and depth. Use less if you want it milder.

The pickled radish and cucumber salad tossed together in a bowl, and the sauce whisked together in another bowl for these Banh Mi Bowls.

Banh Mi Bowl Additions

White or brown rice: Use your favorite or swap in quinoa as the base.
Pickled veggies: Use extras as a side in this Asian chicken bowl.
English cucumber: Adds crunch and freshness to the bowl.
Sriracha-lime mayo: This sauce is the best—creamy, tangy, spicy, and full of flavor.
skippable toppings: Add cilantro, jalapeños, and lime for extra flavor and freshness.

The pickled radish and cucumber salad tossed in a bowl, with the sauce whisked together in another bowl for these Banh Mi Bowls.

How To Make Banh Mi Bowls (Tips)

Use a slotted spoon so the pickled veggies don’t make the bowl soggy.
Chop or tear basil last so it stays bright and doesn’t wilt before serving.
Taste everything before serving and adjust if needed—add salt, lime, or more Sriracha.
Make extra sauce if you like it saucy—it’s great for drizzling or saving for later.
Use pre-cooked rice or frozen rice packs to save time.

Storage

Leftovers?

Banh Mi Bowls are reliable for leftovers—just store everything separately.

Rice and meat: Store in separate containers in the fridge for 3-5 days.
Pickled veggies: Keep in their liquid in a jar for up to 1 week.
Sauce: Store in an airtight container in the fridge for up to 5 days.
Toppings: Add fresh toppings right before serving.

Featured Comment

“These were to die for! I saw the recipe and was so excited to try it and it did not disappoint. The pickled carrots were amazing! I decided to pickle some cucumbers and jalapenos along with them and they were satisfying! And the seasoning for the meat was just reliable ”
– Maile