Banh Mi Rice Bowl
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Resting time
1 hr
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
550 kcal
-
Course
Dinner
-
Cuisine
Vietnamese, American
Banh Mi Rice Bowl
Description
The Banh Mi Rice Bowl centers on thinly sliced pork tenderloin marinated in a mixture including soy sauce, fish sauce, brown sugar, lime juice, garlic, and ground ginger. After a minimum of one hour marinating, the pork is seared in a hot skillet to develop a browned crust while keeping the interior tender. The quick-pickled carrots and radishes add a crisp, refreshing acidity balanced by a blend of rice vinegar, sugar, and salt. A Sriracha mayo sauce combines mayonnaise, sriracha, and soy sauce to add a creamy spiciness layered onto the bowl. The dish is built over cooked rice—white, brown, or cauliflower rice—with sliced cucumber and green onions adding freshness, and optional toppings such as shredded cabbage, jalapeño slices, and cilantro for more flavor and texture. This bowl combines vibrant marinated pork, crunchy pickles, and creamy spice for a well-rounded meal.
You can prepare pickled vegetables up to a week ahead to save time, and the recipe accommodates your choice of rice base depending on preference or dietary needs. This versatility allows the dish to fit multiple meal contexts, from a quick lunch to a satisfying dinner.
Ingredients
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 black pepper ground
- 2 teaspoons olive oil
For the pickled veggies:
- 2 carrot shredded
- 2 radish thinly sliced
- 1/2 cup water hot
- 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 rice white, brown or cauliflower, cooked
- 1 cucumber thinly sliced
- 1 green onion thinly sliced, or shallot
- cabbage to garnish (optional, shredded
- jalapeño to garnish (optional, slices
- cilantro to garnish (optional)
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
- Cooked white rice, brown rice, or cauliflower rice all work well as the base of this bowl.
- Pickled vegetables can be prepared up to a week in advance and stored refrigerated.
- Leftover pickled vegetables keep well for about two days in the refrigerator.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
