Description
This Banh Mi Rice Bowl combines fragrant jasmine rice with savory ground pork and tangy pickled vegetables, topped with a spicy mayo and fresh herbs for a flavorful, easy-to-make meal inspired by Vietnamese cuisine.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 2 cups water
Pork Mixture
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
Pickled Vegetables
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Spicy Mayo and Garnishes
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish
- Lime wedges, for serving
Instructions
- Cook the Rice: In a medium saucepan, bring jasmine rice and water to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for a few minutes.
- Pickle the Vegetables: In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved. Add julienned carrot, thinly sliced cucumber, and radishes to the mixture. Let these vegetables soak for at least 15 minutes to develop a tangy, pickled flavor.
- Sauté Garlic: Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned, to infuse the oil with aromatic flavor.
- Cook the Ground Pork: Add ground pork to the skillet with the garlic. Cook the pork, breaking it up with a spatula, until browned and fully cooked through, about 5 to 7 minutes.
- Add Seasonings to Pork: Stir in soy sauce, hoisin sauce, and fish sauce with the cooked pork. Continue cooking and stirring for another 2 to 3 minutes to combine the flavors well.
- Make the Spicy Mayo: In a separate small bowl, mix together mayonnaise and Sriracha until smooth and creamy. This will be used as a spicy dressing for the bowl.
- Assemble the Bowls: Divide cooked jasmine rice evenly among four serving bowls. Top with the seasoned ground pork and then add pickled vegetables. Garnish with fresh cilantro leaves and sliced jalapeños. Drizzle the spicy mayo over each bowl and serve immediately with lime wedges on the side for squeezing over the dish.
Notes
- You can substitute ground chicken or turkey for the pork if preferred.
- Adjust Sriracha quantity in spicy mayo to suit your heat preference.
- The pickled vegetables can be made ahead and refrigerated to deepen their flavor.
- For a gluten-free option, ensure soy sauce is gluten-free or use tamari instead.
- Serve with extra lime wedges to add brightness to each bite.
