Banh Mi Rice Bowl

Name: Banh Mi Rice Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin; 1 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 tablespoon lime juice; 2 cloves garlic; 1 teaspoon ground ginger; 1/4 teaspoon ground black pepper; 2 teaspoons olive oil; 2 carrots; 2 radishes; 1/2 cup hot water; 3/4 cup rice vinegar; 3 tablespoons sugar; 2 teaspoons salt; 1/2 cup mayonnaise; 1 tablespoon Sriracha; 1 teaspoon soy sauce; 2 cups cooked rice; 1 cucumber; 1 shallot or green onion; shredded cabbage; jalapeño slices; cilantro

User Reviews

5.0

123 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Resting time
1 hr
Total Time
30 mins
Servings
4 servings
Calories
550 kcal
Course
Dinner
Cuisine
Vietnamese, American

Banh Mi Rice Bowl

Blake Gray

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Banh Mi Rice Bowl is made with pork tenderloin, pickled veggies, brown rice and sriracha mayo! It's a fun twist on a traditional banh mi sandwich but without the bread.

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Ingredients

Servings

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)
jalapeño slices to garnish (optional)
cilantro to garnish (optional)

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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.

Notes

brown rice
Use cooked white rice, brown rice or cauliflower rice for this bowl.
Prep the pickled veggies up to a week in advance.
Store leftovers in the refrigerator for up to 2 days.

Nutrition Information

Show Details

Calories 550kcal (28%) Carbohydrates 45g (15%) Protein 28g (56%) Fat 27g (42%) Saturated Fat 5g (25%) Cholesterol 85mg (28%) Sodium 2353mg (98%) Potassium 720mg (21%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 5168IU (103%) Vitamin C 9mg (10%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 550 kcal

% Daily Value*

Calories	550kcal	28%
Carbohydrates	45g	15%
Protein	28g	56%
Fat	27g	42%
Saturated Fat	5g	25%
Cholesterol	85mg	28%
Sodium	2353mg	98%
Potassium	720mg	15%
Fiber	2g	8%
Sugar	19g	38%
Vitamin A	5168IU	103%
Vitamin C	9mg	10%
Calcium	50mg	5%
Iron	2mg	11%