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Banh Mi Rice Bowl

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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.

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

1/4 teaspoon ground black pepper

2 teaspoons olive oil

For the Pickled Vegetables:

2 carrots, shredded

2 radishes, thinly sliced

1/2 cup hot water

3/4 cup rice vinegar

3 tablespoons sugar

2 teaspoons salt

For the Sriracha Mayo:

1/2 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)

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.

Find it online: https://recipesbyjanet.com/banh-mi-rice-bowl/