Recipes

Banh Mi Rice Bowls (Split: Veg + Meat Option)

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients

Base Ingredients

  • 1 cup jasmine rice
  • 1/2 cucumber, thinly sliced
  • 1 carrot, julienned
  • 1/2 daikon radish, julienned
  • 1/4 cup rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • Fresh cilantro & mint, chopped
  • 1 jalapeño, thinly sliced (seeds removed for less heat)
  • 2 tbsp mayo (vegan if needed)
  • 1 tsp sriracha

Protein Options

  • For meat eater: 1/2 lb pork shoulder or chicken thigh
  • For vegetarian: 14 oz extra-firm tofu, pressed and sliced

Marinade (for either protein)

  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp sesame oil

Instructions

Quick-Pickled Vegetables

  1. In a bowl, mix rice vinegar, sugar, and salt until dissolved.
  2. Add julienned carrots and daikon to the mixture.
  3. Let sit for at least 15 minutes (or up to several hours in the refrigerator).
  4. Drain before using.

Protein Preparation

For Meat Option:

  1. Slice pork shoulder or chicken thigh into thin strips.
  2. In a bowl, combine all marinade ingredients.
  3. Add meat to the marinade and let sit for at least 30 minutes (or overnight in the refrigerator).
  4. Heat a skillet over medium-high heat with 1 tbsp oil.
  5. Cook marinated meat for 3-4 minutes per side until caramelized and cooked through.
  6. Remove from heat and slice if needed.

For Vegetarian Option:

  1. Press tofu between paper towels with a heavy object for 15-30 minutes to remove excess moisture.
  2. Slice tofu into 1/2-inch thick rectangles.
  3. Marinate in the same marinade as the meat option for at least 30 minutes.
  4. Heat a skillet over medium-high heat with 1 tbsp oil.
  5. Cook marinated tofu for 3-4 minutes per side until golden and crispy.

Spicy Mayo

  1. In a small bowl, mix mayo and sriracha until well combined.
  2. Adjust spice level to taste.

Rice

  1. Rinse jasmine rice under cold water until water runs clear.
  2. Cook according to package instructions (typically 1 cup rice to 1.5 cups water).
  3. Fluff with a fork when done.

Assembly

  1. Divide cooked rice between bowls.
  2. Arrange pickled vegetables, sliced cucumber, and jalapeño around the rice.
  3. Add your choice of protein (meat or tofu).
  4. Sprinkle with fresh herbs (cilantro and mint).
  5. Drizzle with spicy mayo.
  6. Serve immediately.

Tips

  • For extra flavor, add a splash of fish sauce to the meat marinade (omit for vegetarian option).
  • The pickled vegetables can be made ahead and stored in the refrigerator for up to a week.
  • For a lower-carb option, use cauliflower rice instead of jasmine rice.
  • Add sliced avocado for extra creaminess.