Description
These Banh Mi Bowls deliver all the tangy, savory goodness of the classic Vietnamese sandwich, minus the bread – perfect for when you want those irresistible flavors in a fork-friendly feast!
Ingredients
Scale
- 1 lb (450g) boneless chicken thighs, thinly sliced (or pork or firm tofu)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce (omit for vegetarian version)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice
- 1 cup (100g) carrots, julienned
- 1 cup (100g) daikon radish, julienned
- 1/2 cup (75g) cucumber, thinly sliced
- 1/2 cup (120ml) rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup (80ml) mayonnaise
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon lime juice
- 3 cups (600g) cooked jasmine rice
- 1 cup fresh cilantro, roughly chopped
- 2 jalapeños, thinly sliced (optional)
- 1/2 cup (25g) fresh mint leaves
- 1/3 cup chopped peanuts
Instructions
- In a medium bowl, combine soy sauce, fish sauce, honey, minced garlic, grated ginger, and lime juice. Add your protein and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
- Combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar dissolves. Place julienned carrots, daikon, and cucumber in a bowl. Pour warm vinegar mixture over vegetables and let sit for at least 15 minutes.
- In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth. Cover and refrigerate until serving.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove protein from marinade and cook in a single layer until browned and cooked through, about 3-4 minutes per side. Transfer to a plate.
- Assemble bowls with a base of warm jasmine rice. Arrange protein and pickled vegetables in sections over the rice. Sprinkle with cilantro, mint leaves, and jalapeños if using.
- Drizzle with sriracha mayo and top with chopped peanuts. Serve immediately.