Combine all your favorite Banh Mi fillings into a flavorful rice bowl with this delicious Banh Mi Rice Bowl recipe! This twist on the classic banh mi sandwich swaps out the bread for a hearty bowl of brown rice, topped with tender pork loin, tangy pickled vegetables, and a drizzle of spicy sriracha mayo.
INGREDIENTS
For the Pork Tenderloin:
- 1 pound pork tenderloin, 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 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 (adjust 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 (optional)
- Jalapeño slices (optional)
- Fresh cilantro (optional)
INSTRUCTIONS
Prepare the Pork Tenderloin:
- Place the sliced pork in a large zip-top bag.
- In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and black pepper. Pour over the pork and mix to coat.
- Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
- Heat olive oil in a cast-iron skillet over high heat. Cook the pork in batches, laying the slices flat and searing for 1-2 minutes per side until browned. Transfer to a plate and repeat with the remaining pork, adding oil as needed.
Make the Pickled Vegetables:
- In a mason jar or bowl, combine hot water, rice vinegar, sugar, and salt. Stir until dissolved.
- Add the shredded carrots and radishes, submerging them in the liquid.
- Cover and let sit for at least 1 hour, or refrigerate overnight for a more intense pickled flavor.
Prepare the Sriracha Mayo:
- In a small bowl, whisk together mayonnaise, sriracha, and soy sauce until smooth.
- Cover and refrigerate until ready to use.
Assemble the Bowls:
- Divide the cooked rice between four bowls.
- Top with seared pork, pickled vegetables, cucumber, shredded cabbage, shallots or green onions, jalapeño slices, and fresh cilantro.
- Drizzle with Sriracha Mayo and serve immediately.
NOTES
- Use white rice, brown rice, or cauliflower rice as the base.
- The pickled vegetables can be made up to a week ahead and stored in the refrigerator.
- Leftovers can be refrigerated for up to 2 days.
