Banh Mi Rice Bowl

Why You’ll Love This Recipe

This recipe is a flavorful twist on the traditional Banh Mi, turning the sandwich into a rice bowl. The savory marinated beef pairs wonderfully with the tangy pickled vegetables, and the creamy sriracha mayo adds a spicy kick. It's easy to make, customizable, and perfect for meal prep or a quick weeknight dinner.

Ingredients

For the Beef:

• 1 pound beef, thinly sliced

• 1 tablespoon soy sauce (or tamari)

• 2 tablespoons fish sauce

• 2 tablespoons brown sugar

• 1 tablespoon lime juice

• 2 cloves garlic, minced

• 1 teaspoon ground ginger

• ¼ teaspoon ground black pepper

• 2 teaspoons olive oil

For the Pickled Vegetables:

• 2 carrots, shredded

• 2 radishes, thinly sliced

• ½ cup hot water

• ¾ cup rice vinegar

• 3 tablespoons sugar

• 2 teaspoons salt

For the Sriracha Mayo:

• ½ cup mayonnaise

• 1 tablespoon sriracha (or more to taste)

• 1 teaspoon soy sauce

For the Rice Bowl:

• 2 cups cooked rice (white, brown, or cauliflower)

• 1 cucumber, thinly sliced

• 1 shallot or green onion, thinly sliced

• Shredded cabbage, to garnish (optional)

• Jalapeño slices, to garnish (optional)

• Cilantro, to garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Beef:

   • In a large ziplock bag, combine soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and black pepper.

   • Add the beef slices, seal the bag, and toss to coat.

   • Marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

   • Heat olive oil in a cast-iron skillet over high heat.

   • Sear the beef in batches, browning each side for 1 to 2 minutes.

   • Transfer cooked beef to a plate and set aside.

2. Make the Pickled Vegetables:

   • In a mason jar, combine hot water, rice vinegar, sugar, and salt.

   • Shake to dissolve the sugar and salt.

   • Add shredded carrots and sliced radishes (and any other desired vegetables).

   • Seal the jar and let it marinate for at least 1 hour, or overnight.

3. Prepare the Sriracha Mayo:

   • In a small bowl, whisk together mayonnaise, sriracha, and soy sauce until smooth.

4. Assemble the Rice Bowls:

   • Divide the cooked rice among bowls.

   • Top with seared beef, pickled vegetables, cucumber slices, shallot or green onion, shredded cabbage, jalapeño slices, and cilantro.

   • Drizzle with sriracha mayo and serve immediately.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes (plus marinating time)

• Cook Time: 10 minutes

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the beef in a skillet over medium heat, and microwave the rice if needed. For the best flavor, store the pickled vegetables separately and add them just before serving.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the beef with tofu or tempeh for a vegetarian version.

Can I use white rice instead of brown rice?

Yes, you can use any type of rice you prefer, including white rice or even cauliflower rice for a low-carb option.

How long should I marinate the beef?

For the best flavor, marinate the beef for at least 1 hour, but you can marinate it overnight for more depth of flavor.

Can I add other vegetables to the rice bowl?

Absolutely! You can add more vegetables like bell peppers, snap peas, or even avocado to make the dish more colorful and nutritious.

How spicy is the sriracha mayo?

The sriracha mayo can be adjusted to your taste. Start with 1 tablespoon of sriracha, and add more if you prefer a spicier kick.

Can I prepare the pickled vegetables in advance?

Yes, the pickled vegetables can be made ahead of time and stored in the refrigerator for up to a week.

Is this recipe gluten-free?

To make the recipe gluten-free, use tamari instead of soy sauce and ensure that your fish sauce is gluten-free.

Can I make this recipe with chicken instead of beef?

Yes, you can substitute the beef with chicken for a lighter version of the dish.

How do I store leftovers?

Store the rice, beef, and pickled vegetables in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.

Can I freeze this dish?

It’s best to avoid freezing the rice and pickled vegetables, but you can freeze the cooked beef for up to 3 months. Reheat it in a skillet when ready to serve.

Conclusion

This Banh Mi Rice Bowl is a delicious and fresh take on the classic Vietnamese sandwich. With flavorful marinated beef, tangy pickled vegetables, and a creamy sriracha mayo, it’s a dish that’s sure to please. Plus, it’s quick to prepare and perfect for meal prep. Enjoy this vibrant and satisfying meal any time you’re craving something flavorful and filling!

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This Banh Mi Rice Bowl is a savory, flavorful dish that brings the beloved Vietnamese sandwich into a satisfying rice bowl. With marinated beef, pickled vegetables, and a creamy sriracha mayo, it's a delicious twist on the classic, offering the perfect balance of spice, tang, and crunch. Whether you're looking for a quick dinner, meal prep option, or a fresh take on Vietnamese cuisine, this rice bowl is sure to impress.

• Author: Janet
• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings
• Category: Rice Bowl, Asian Cuisine, Vietnamese-Inspired
• Method: Pan-Seared
• Cuisine: Vietnamese, Fusion
• Diet: Gluten Free

Ingredients

For the Beef:

1 pound beef, thinly sliced

1 tablespoon soy sauce (or tamari)

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon lime juice

2 cloves garlic, minced

1 teaspoon ground ginger

¼ teaspoon ground black pepper

2 teaspoons olive oil

For the Pickled Vegetables:

2 carrots, shredded

2 radishes, thinly sliced

½ cup hot water

¾ cup rice vinegar

3 tablespoons sugar

2 teaspoons salt

For the Sriracha Mayo:

½ cup mayonnaise

1 tablespoon sriracha (or more to taste)

1 teaspoon soy sauce

For the Rice Bowl:

2 cups cooked rice (white, brown, or cauliflower)

1 cucumber, thinly sliced

1 shallot or green onion, thinly sliced

Shredded cabbage, to garnish (optional)

Jalapeño slices, to garnish (optional)

Cilantro, to garnish (optional)

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Instructions

• Prepare the Beef:
  In a large ziplock bag, combine soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and black pepper. Add the beef slices, seal the bag, and toss to coat. Marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

• Sear the Beef:
  Heat olive oil in a cast-iron skillet over high heat. Sear the beef in batches, browning each side for 1 to 2 minutes. Transfer the cooked beef to a plate and set aside.

• Make the Pickled Vegetables:
  In a mason jar, combine hot water, rice vinegar, sugar, and salt. Shake to dissolve the sugar and salt. Add shredded carrots and sliced radishes (and any other desired vegetables). Seal the jar and let it marinate for at least 1 hour, or overnight.

• Prepare the Sriracha Mayo:
  In a small bowl, whisk together mayonnaise, sriracha, and soy sauce until smooth.

• Assemble the Rice Bowls:
  Divide the cooked rice among bowls. Top with seared beef, pickled vegetables, cucumber slices, shallot or green onion, shredded cabbage, jalapeño slices, and cilantro. Drizzle with sriracha mayo and serve immediately.

Notes

• For a vegetarian version, substitute the beef with tofu or tempeh.

• Adjust the spice level of the sriracha mayo by adding more or less sriracha to suit your taste.

• Pickled vegetables can be made in advance and stored in the refrigerator for up to a week.