Description
This Banh Mi Rice Bowl is a vibrant and flavorful dish inspired by the traditional Vietnamese Banh Mi sandwich. Featuring tender marinated chicken or tofu, fragrant jasmine rice, crisp pickled vegetables, fresh herbs, and a spicy kick from Sriracha, it’s a balanced and colorful meal perfect for any day of the year.
Ingredients
Scale
Rice
- 1 cup jasmine rice
Protein
- 1 pound chicken breast or tofu, sliced
Marinade
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon honey or sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Vegetables & Garnishes
- 1 cup pickled carrots and daikon (or store-bought)
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Lime wedges, for serving
- Sriracha or chili sauce, for drizzling
Cooking
- 1 tablespoon vegetable oil
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 2 cups of water. Bring it to a boil, then reduce to a simmer, cover, and let it cook gently for 15-20 minutes until tender. Remove from heat and keep covered to steam for an additional 5 minutes.
- Prepare the Marinade and Marinate Protein: In a mixing bowl, combine soy sauce, fish sauce if using, honey or sugar, minced garlic, and minced ginger. Add the sliced chicken breast or tofu, tossing to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes to infuse flavors.
- Cook the Protein: Heat the vegetable oil in a skillet over medium-high heat. Add the marinated chicken or tofu slices and cook for 5-7 minutes per side, or until fully cooked through and slightly caramelized. Remove from heat and set aside.
- Prepare Fresh Vegetables: While the protein cooks, thinly slice the cucumber, red bell pepper, and jalapeño if using. Set these aside for topping.
- Assemble the Bowls: Divide the steamed jasmine rice evenly among serving bowls. Top each with cooked chicken or tofu, pickled carrots and daikon, cucumber slices, red bell pepper, chopped cilantro, and jalapeño slices as desired.
- Garnish and Serve: Drizzle Sriracha or your preferred chili sauce over each bowl for a spicy kick. Serve with lime wedges on the side to squeeze over the dish for refreshing acidity.
- Enjoy: Mix all ingredients in your bowl before eating to blend the vibrant flavors and textures of this delicious Banh Mi-inspired rice bowl.
Notes
- You can substitute chicken with tofu to make this bowl vegetarian or vegan (omit fish sauce for vegan).
- Adjust the level of spiciness by controlling the amount of jalapeño and Sriracha used.
- If short on time, store-bought pickled carrots and daikon work great and save prep time.
- For extra flavor, garnish with toasted sesame seeds or crushed peanuts.
- Use fresh lime juice to brighten the dish right before serving.
