Vietnamese Banh Mi Rice Bowls with Pickled Vegetables

These Bánh Mì Rice Bowls are full of vibrant, balanced flavors. Crispy ground pork is tossed in a simple sauce of coconut aminos, lemongrass, ginger and garlic, then served over cauliflower sushi rice (or your favorite rice) with quick-pickled carrots, cucumber and daikon radish. Finish with a drizzle of spicy mayo and fresh herbs for a satisfying bowl. Makes 4 servings.

I could live on rice bowls.

There’s something comforting about a shallow bowl filled with fluffy rice, a savory protein and crisp vegetables topped with a bright sauce. This recipe is one of my favorite rice-bowl combinations: crunchy, tangy pickles alongside savory, slightly caramelized pork and a little heat from spicy mayo and jalapeño.

In these Bánh Mì Rice Bowls, the pork is stir-fried until deeply golden and crispy, then sauced with a lemongrass-forward mix. Quick-pickled carrots, cucumber and daikon add brightness and crunch. I like to top each bowl with sliced green onions, cilantro and thin jalapeño slices to add freshness and a touch of heat.

Although this dish has several components, each step is straightforward and comes together quickly once you have everything prepped.

To Make These Bánh Mì Rice Bowls You Will Need:

For the pickled vegetables:

• unseasoned rice vinegar – for tang and acidity
• honey – adds sweetness
• kosher salt – balances the flavors
• matchstick carrots – store-bought matchsticks save time
• Persian cucumbers – cool and crisp
• daikon radish – mild and crunchy

For the pork:

• cornstarch – helps thicken the sauce
• lemongrass paste – store-bought or homemade
• garlic paste – or freshly grated garlic
• ginger paste – or freshly grated ginger
• coconut aminos – a soy-free alternative; low-sodium tamari can be substituted
• lime juice – brightens the sauce
• fish sauce – adds savory depth
• ground pork – about 1 pound

Optional serving items:

• cauliflower sushi rice or rice of your choice
• spicy mayo (homemade or store-bought)
• sliced green onions
• chopped cilantro
• thinly sliced jalapeño
• thinly sliced radish for color

How to Make Lemongrass Paste

If you don’t have lemongrass paste, make a quick version from fresh lemongrass stalks. Use about 1/4 ounce per tablespoon needed (roughly one 5-inch stalk per tablespoon). Chop the stalks and puree in a blender or mini food processor with a splash of water until smooth.

Make the Rice

You can use cauliflower sushi rice (for a lower-carb option) or any rice you prefer. If using regular rice, start it early and keep it warm while you prepare the rest of the components.

Make the Spicy Mayo

Mix equal parts mayonnaise and sriracha (about 2–3 tablespoons each) and refrigerate so the flavors meld. Adjust the ratio to taste.

Make the Pickled Vegetables

In a mixing bowl, whisk together 1½ tablespoons honey, 3/4 teaspoon kosher salt, 1/4 cup unseasoned rice vinegar and 1/4 cup water until the salt and honey dissolve. Add 4 ounces matchstick carrots and 6 ounces each of julienned Persian cucumber and daikon radish. Toss to combine and set aside, stirring occasionally as they pickle.

Make the Sauce

In a measuring cup, whisk together 1 tablespoon cornstarch, 1 tablespoon lemongrass paste, 2 teaspoons ginger paste, 2 teaspoons garlic paste, 1/3 cup coconut aminos, juice of 1 medium lime (about 1–2 tablespoons) and 1½ teaspoons fish sauce. Whisk until smooth.

Make the Pork

Heat 1 tablespoon oil in a large nonstick wok or heavy skillet over medium-high heat until very hot. Add 1 pound ground pork and spread it into an even layer. Let it cook undisturbed for 3–4 minutes so the bottom develops a deep, golden crust. Break up the meat and continue cooking, stirring often, until the pork is crispy and deeply browned. Drain and discard excess fat if there is a lot.

When the pork is crispy, pour in the sauce and stir to coat. Cook 1–2 minutes more, until the sauce thickens and clings to the pork.

Assemble the Bowls

Divide rice among four bowls. Top each with a quarter of the pickled vegetables and a quarter of the saucy pork. Add thinly sliced rainbow radish if you like for color. Drizzle with spicy mayo and finish with sliced green onions, chopped cilantro and jalapeño slices.

These bowls are bright, savory and texturally satisfying—crisp pickles, caramelized pork, creamy spicy mayo and fresh herbs. I know you’ll enjoy them.

Bánh Mì Rice Bowls

Ingredients

For the pickled vegetables

• 1½ tablespoons honey
• 3/4 teaspoon kosher salt
• 1/4 cup unseasoned rice vinegar
• 1/4 cup water
• 4 ounces matchstick carrots
• 6 ounces julienned Persian cucumber (about 4)
• 6 ounces julienned daikon radish

For the pork

• 1 tablespoon cornstarch
• 1 tablespoon lemongrass paste (or pureed fresh lemongrass)
• 2 teaspoons garlic paste (or freshly grated)
• 2 teaspoons ginger paste (or freshly grated)
• 1/3 cup coconut aminos
• juice of 1 medium lime (about 1–2 tablespoons)
• 1½ teaspoons fish sauce
• 1 pound ground pork

For serving (optional)

• cauliflower sushi rice or rice of choice
• spicy mayo
• 4 green onions, sliced
• 2 tablespoons finely chopped cilantro
• 1 jalapeño, thinly sliced
• 1 rainbow radish, thinly sliced

Equipment

• large nonstick wok or heavy skillet
• mixing bowl
• measuring cup and spoons
• julienne peeler (optional, for vegetables)

Instructions

Make the pickled vegetables

1. Whisk honey, kosher salt, rice vinegar and water in a bowl until dissolved.
2. Add the matchstick carrots, julienned cucumber and daikon radish. Toss to combine and set aside, tossing occasionally as they pickle.

Make the pork

1. Whisk cornstarch, lemongrass paste, ginger and garlic pastes, coconut aminos, lime juice and fish sauce in a measuring cup until smooth.
2. Heat 1 tablespoon oil in a large nonstick wok or skillet over medium-high heat until hot. Add the ground pork and spread it into an even layer. Let it sear undisturbed for 3–4 minutes to develop a deep golden crust. Break up the meat and continue cooking until crispy and deeply browned. Remove excess fat if needed.
3. Pour the prepared sauce over the crispy pork. Stir and cook 1–2 minutes until the sauce thickens and coats the pork.

Serve

1. Divide rice among bowls. Add a quarter of the pickled vegetables and a quarter of the saucy pork to each bowl.
2. Drizzle with spicy mayo and top with sliced green onion, chopped cilantro, jalapeño and radish slices as desired.

Notes

Nutrition disclaimer: Nutritional information is provided as a general guideline and does not include rice or optional toppings such as spicy mayo. The nutrition values given with the original recipe apply to the saucy pork and vegetables only.

Tips: A julienne peeler makes quick work of the vegetables. When peeling cucumbers, use the outer flesh and rotate before you reach the seeds to keep the texture crisp.

Nutrition (per bowl)

Calories: 386 kcal • Carbohydrates: 20 g • Protein: 20 g • Fat: 24 g • Saturated Fat: 9 g • Sodium: 1163 mg • Fiber: 2 g • Sugar: 10 g

Enjoy making these Bánh Mì Rice Bowls—easy to customize and perfect for weeknight dinners or meal prep. If you try the recipe, take note of any adjustments you make for next time.