Description
This Banh Mi Rice Bowl is a vibrant and flavorful dish inspired by the classic Vietnamese sandwich. It combines fragrant jasmine rice with marinated and pan-seared chicken or tofu, fresh crisp vegetables, pickled carrots and daikon, and a zesty chili sauce drizzle. Perfect for a quick yet impressive meal, this recipe balances savory, sweet, and tangy notes for a delicious and satisfying bowl.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 2 cups water
Marinade and Protein
- 1 pound chicken breast or tofu, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon honey or sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Vegetables and Garnishes
- 1 cup pickled carrots and daikon (or store-bought)
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Lime wedges, for serving
- Sriracha or chili sauce, for drizzling
Instructions
- Cook the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 2 cups of water and bring it to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes until the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes to finish steaming.
- Prepare the marinade: In a bowl, combine the soy sauce, fish sauce (if using), honey or sugar, minced garlic, and minced ginger. Mix well to create the marinade.
- Marinate the protein: Add the sliced chicken breast or tofu to the marinade. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
- Cook the protein: Heat the vegetable oil in a skillet over medium-high heat. Add the marinated chicken or tofu slices and cook for about 5-7 minutes on each side until fully cooked through and slightly caramelized. Remove from heat.
- Prepare the fresh vegetables: While the protein cooks, thinly slice the cucumber, red bell pepper, and jalapeño (if using). Set aside.
- Assemble the bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each with the cooked chicken or tofu, pickled carrots and daikon, cucumber slices, red bell pepper, and chopped fresh cilantro.
- Add finishing touches: Drizzle Sriracha or your favorite chili sauce over the bowl for added heat and flavor. Serve with lime wedges on the side for a fresh burst of citrus.
- Enjoy: Mix all the ingredients together in your bowl to combine flavors thoroughly before eating. Relish every bite of this vibrant and delicious Banh Mi Rice Bowl!
Notes
- For a vegetarian or vegan version, use tofu and omit fish sauce or substitute with soy sauce or tamari.
- Pickled carrots and daikon can be made at home or purchased pre-made from Asian grocery stores.
- Adjust the amount of chili sauce according to your spice preference.
- This recipe can be customized with additional toppings like sliced green onions, sesame seeds, or chopped peanuts.
- Leftover rice and protein can be stored separately in airtight containers in the refrigerator for up to 3 days.
