Banh Mi Bowls

A vibrant and fresh twist on the classic Vietnamese sandwich, these Banh Mi Bowls are easy to prepare and satisfy with crispy pickled vegetables, savory chicken, and aromatic herbs.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Vietnamese

Calories: 450

Ingredients Method Notes

Ingredients

Pickled Vegetables

1 cup carrot ribbons Sweet and crunchy, adds color and texture.
2 pieces Persian or mini cucumbers, sliced thin Refreshing crunch complements the dish.
1/2 cup thinly sliced radishes Spicy and crunchy for a delightful bite.
1 piece jalapeño, seeds removed and sliced thin Add heat to taste.
1/2 cup rice vinegar Essential for pickling.
1/2 cup water Balances the acidity.
3 tablespoons sugar Balances the vinegar's bite.
to taste salt Enhances flavors.

Chicken Mixture

1 tablespoon sesame oil or olive oil Adds depth to the chicken.
1 pound ground chicken The star protein of the bowl.
to taste salt and freshly ground black pepper For seasoning.
3 pieces green onions, sliced thin Adds brightness.
2 cloves garlic, grated or minced Lends warmth and aroma.
2 teaspoons grated fresh ginger Adds spice and zest.
2 tablespoons low sodium soy sauce or tamari Umami-rich flavor.
1 tablespoon fish sauce Brings authentic flavor.
1 tablespoon honey or maple syrup Adds natural sweetness.
2 teaspoons sriracha For added heat.
1/2 of a lime lime, juiced Balances the dish.
2 tablespoons chopped cilantro Fresh herb uplifting the flavor.
2 tablespoons chopped basil Fresh herb uplifting the flavor.

Assembly Ingredients

2 cups cooked rice Base for the bowl.
1 piece mango, peeled and sliced Adds tropical flair.
to taste cilantro for garnish Fresh finishing touch.
to taste lime wedges For serving with extra zing.

Method

Pickled Vegetables

In a jar or bowl, combine the rice vinegar, water, sugar, and salt.
Whisk together until the sugar and salt dissolve completely.
Add in the carrot ribbons, cucumber slices, radishes, and jalapeño.
Press the vegetables down to ensure they’re fully submerged in the liquid.
Cover with a lid and refrigerate for at least 30 minutes.

Chicken

In a glass measuring cup or bowl, whisk together the soy sauce, fish sauce, grated ginger, garlic, honey, and sriracha.
Heat the sesame oil in a large skillet over medium-high heat.
Add the ground chicken, seasoning with salt and pepper, and break apart while cooking.
Pour the sauce over the chicken, stirring until fully cooked.
Just before removing from heat, add lime juice, basil, and cilantro.

Assemble the Bowls

In each bowl, add a serving of warm cooked rice.
Top with the chicken mixture and then with the pickled vegetables.
Add slices of fresh mango.
Garnish with additional cilantro and serve with lime wedges.

Notes

Pickling Time: Quick 10-minute soak will add flavor, but longer is better. Chicken Alternatives: Substitute ground turkey or tofu. Use fresh herbs for greatest flavor.