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Banh Mi Rice Bowl
5 from 123 votes

Banh Mi Rice Bowl

This Banh Mi Rice Bowl features marinated pork tenderloin with a balance of savory soy and fish sauce, sweet brown sugar, and bright lime juice. The pork is seared for a caramelized exterior. Accompanying the bowl are quick-pickled carrots and radishes, providing crisp and tangy contrast, along with a creamy, spicy Sriracha mayo. Served over your choice of rice and garnished with fresh cucumbers, green onions, and optional jalapeño or cilantro, it offers a variety of textures and flavors in one bowl.

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

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:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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:
  1. 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:
  1. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 550

% 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.