banh mi bowls

The beloved Vietnamese Banh Mi in simple bowl form. Easy to make, packed with nutrition, and delicious!

Banh Mi Bowls

sesame oil

pork

salt and freshly cracked pepper ((1 teaspoon of each))

green onions, (finely chopped)

garlic cloves, (minced)

fish sauce

sriracha

white granulated sugar

basil

rice

matchstick carrots

rice vinegar

fine sea salt

cucumber,

fresh cilantro, jalapeños, additional green onions

full fat regular mayo

lime juice lime zest

Sriracha

Combine the matchstick carrots, matchstick radishes, rice vinegar, sugar, and 1 teaspoon salt in a large bowl.&nbsp;Let stand at room temperature for one hour, gently stirring the mixture every 15-20 minutes.

Follow package directions to cook the rice. Set aside when finished.

Bowls

Whisk all of the ingredients: the mayo, lime juice, lime zest, and sriracha into a bowl until smooth. Cover and chill in the fridge.

Sauce

In a large pan, add the sesame oil. Heat to medium high and then add in the pork and salt + pepper. Cook the pork, breaking with a spoon into small pieces, until cooked through, about 7-9 minutes. Stir in the green onions and stir for another 2-3 minutes. Add the garlic and stir for one more minute. Stir in the fish sauce, sriracha, and sugar. Remove from heat and stir in the chopped basil.&nbsp;

To assemble: Divide the cooked rice evenly among 4 bowls. Top with even amounts of the pork. Using a slotted spoon, pull out even amounts of the pickled veggies and place in the bowls. Add even amounts of matchstick cucumber to the bowls. Finish off the bowls with desired amounts of sauce and optional additions as desired: fresh cilantro, fresh green onions, thinly sliced jalapenos, and lime wedges.&nbsp;

Meat:

https://embed.mediavine.com/videos/s8nl943mukhbdlgd1siv

Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

Crispy Chicken Banh Mi Bowls

EACH: water AND rice vinegar

sugar

salt

EACH daikon radish ribbons AND carrot ribbons (see notes)

- 1 1/2 pounds boneless, skinless chicken breast (or thighs)

salt and pepper

soy sauce

onion,

jalapeño, sliced (seeds and ribs removed for less spicy)

garlic, pressed

cilantro leaves + stems

white rice

Pickled veggies: In a medium bowl, whisk together...

Pickled veggies: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar,...

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.

Sprinkle the chicken with a pinch of salt...

Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.

Add the chicken back into the pressure cooker...

Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.

Position a rack in the center of the...

Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

Assemble: Place the rice or quinoa in a...

Assemble: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.

Delicious, incredibly easy to make Meatball Banh Mi Bowls with a quick and easy quick pickle, a spicy mayo sauce served with cooked rice. These bowls are packed with lots of nutrition and good for you ingredients, perfect for a busy weeknight dinner or lunch with friends.

Meatball Banh Mi Bowl

carrot

mini cucumbers (sliced)

Thai red chilies (sliced)

water

mayonnaise

sriracha sauce

lemongrass paste

garlic (minced)

green onions (finely chopped)

cilantro (chopped)

white pepper

vegetable oil

sesame seeds (toasted)

Make the quick pickle.

Make the quick pickle. Combine all the quick pickle ingredients in a bowl and refrigerate until ready to serve. Any leftovers can be stored in the fridge for up to 2 weeks.

Make the spicy mayo.

Make the spicy mayo. In a small bowl whisk the mayonnaise and Sriracha together until well blended. Refrigerate until ready to use.

Make meatballs.

Make meatballs. In a medium size bowl combine all the meatball ingredients and mix well. Shape into golf-ball size meatballs.

Cook the meatballs.

Cook the meatballs. Heat the vegetable oil in a skillet over medium heat. Add the meatballs and cook (in batches if needed) for 5 to 7 minutes or until evenly browned and cooked through.

Assemble bowls.

Assemble bowls. Add rice in bowls, then top with a few meatballs, some quick pickles, and a drizzle of sriracha mayo. Garnish with cilantro and sesame seeds then serve.

https://content.jwplatform.com/videos/hu0GobEt.mp4

Meatball Banh Mi Bowls

What&#x27;s a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.

Vegan Bahn Mi Bowl

kale (chopped)

Romaine lettuce (chopped)

carrot (shredded)

tri-colored grape tomatoes (cut in half)

jalapeno

limes (quartered)

microgreens

onions

cabbage

White vinegar (amount dependent on mason jar size)

Tablespoons sriracha (add a teaspoon at

rice wine vinegar

raw cashews (soaked beans

lemon juice

apple cider vinegar

brown rice

Press and cut the tofu into 1 to 1 12 inch cubes

Whisk together marinade

Pour over the tofu in a refrigerator-safe container.

Shake to combine.

Refrigerate overnight for the best results.

Spicy Tofu

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill or use a grill basket.

Grill for 7 minutes on each side

Let cool slightly, then cut into cubes

Grilling Tofu

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Baking Tofu 

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don&#x27;t use the cornstarch method but feel free to do so if desired. 

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air-Fried Tofu

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished

Cooking Tofu in a Skillet

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

Cook ahead of time and reheat for a time-saving tip.

Prepare the Brown Rice

Add all ingredients to a high-speed blender. Blend until smooth.

Add Sriracha in small amounts and taste to meet individual taste preferences.

For an unspicy dressing, substitute soy sauce or tamari for the Sriracha.

For a nut-free option, substitute silken tofu or white beans for the cashews.

Refrigerate until ready to serve.

Sriracha mayo dressing

Fill an 8 ounce or 16-ounce mason jar 3/4 full of white vinegar.

Pour the vinegar into a saucepan.

Now, add 1 Tablespoon for an 8-ounce jar or 2 Tablespoons for a 16-ounce jar, of agave, maple syrup, or date syrup

Bring to a boil.

Chop purple cabbage and place it inside the mason jar.

Pour the boiling vinegar combination into the jar covering the cabbage.

Leave on the counter until the jar mixture cools to room temperature.

Cover with a lid, and place in the refrigerator overnight.

Repeat the same process to make pickled red onions

Pickling the vegetables or raw cabbage and onions

Begin with 4 separate bowls

Begin with a base of brown rice, and a combination of kale and Romaine lettuce, diving the ingredients into four bowls.

Add the raw and pickled vegetables, again dividing into 4 separate bowls.

Top with microgreens, cilantro, and lime wedges.

Drizzle with the Sriracha mayo dressing.

Making the Bahn Mi Bowl

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Banh Mi Bowls

Crispy Chicken Banh Mi Bowls

Meatball Banh Mi Bowl

Vegan Bahn Mi Bowl

Top 4 banh mi bowls recipes from across the web

The most viewed banh mi bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banh Mi Bowls

Crispy Chicken Banh Mi Bowls

Meatball Banh Mi Bowl

Vegan Bahn Mi Bowl

The most viewed banh mi bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine