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Banh Mi Bowls » Simple and Healthy Recipe! ✅

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These Banh Mi bowls are just like the sandwich, but without the bread. Rice topped with sweet and spicy ground chicken, quick pickled vegetables, and sweet mango slices. Tasty, healthy, and perfect for weeknight dinners!

Whenever I have to choose between a sandwich and a small bowl, I always go for the bowl. The bread is great, but I think most sandwiches have a disproportionate bread/filling ratio.

I care more about what’s inside the sandwich, so bowl recipes are perfect for me. They’re loaded with protein, veggies, maybe a sauce, and your choice of carbs depending on whether you want a bowl of rice, a bowl of noodles, etc.

These Banh Mi Bowls are my take on the classic Vietnamese banh mi bun. While they are certainly not authentic, they do have many of the same flavors and components.

What is Banh Mi?

Banh Mi is a Vietnamese sandwich that is often made with a loaf of bread. The filling consists of pork, mayonnaise, cilantro, pickled cucumbers and carrots, and daikon (a type of radish). In Vietnam it is usually eaten for breakfast or as a snack.

Ingredients for Banh Mi Bowls

free range chicken – Although pork is often used for banh mi, it’s something I don’t cook with very often. If you prefer to use ground pork instead of chicken, it will work just fine.

Green onions – Less spicy and with a more subtle flavor than yellow onion.

garlic and ginger – Fresh ginger adds a wonderful fresh and slightly tangy flavor.

Soy sauce – If you are preparing these bowls without gluten, substitute it for tamari. I use a low sodium content to control salt.

Fish sauce – This is a controversial sauce that many people avoid. I encourage you to give it a try as it gives a wonderful umami flavor to the chicken and does not taste fishy. Tip: don’t smell it if you are about to use it.

treasure – Use it to balance the salty and spicy components of the sauce.

sriracha – A spicy seasoning often used in Asian cooking. It can be replaced with sambal oelek.

coriander and basil – Fresh herbs enhance the flavor of the chicken

Mango – This is optional, but I love its sweetness to balance the heat of the sriracha in the sauce and the jalapeño.

Carrots, Persian Cucumbers, Jalapeno and Radishes – Everything that is used for pickled vegetables. If you don’t want to pickle them, you can skip that part, but I highly recommend doing so as it adds a great sweet and tangy flavor to bowls.

sugar – Used in liquid pickling. Don’t let the amount scare you, it’s used to balance the vinegar and you won’t drink the liquid.

Rice vinegar – Slightly sweet and sour, often used in Asian cuisine.

How to make quick pickled vegetables

Pickled vegetables are incredibly easy to make, so don’t be intimidated. Use a peeler to peel the carrot into strips and thinly slice the cucumbers, radishes, and jalapeno. If you have a mandolin, it’s easy to get extremely thin cucumbers.

In a jar or bowl, mix the vinegar, water, and sugar. Add the vegetables and mash them if necessary so they are covered with the marinade liquid. Cover and refrigerate at least 30 minutes.

how to make bowls

First prepare the pickled vegetables following the instructions above. Next, add the ground chicken to a large skillet with a little oil. I used toasted sesame oil to add flavor, but you can use olive oil, melted coconut oil, or avocado oil if you prefer.

Combine soy sauce, fish sauce, garlic, ginger, sriracha, and honey in a jar or bowl. Beat them together until blended.

Shred chicken in skillet and add green onions. Spice with salt and pepper. Be careful with the salt because the sauce has something. When the chicken is almost cooked, pour the sauce and mix everything.

Let the sauce thicken for a couple of minutes and then add the lime juice, basil and cilantro and mix it all together. Taste if for seasoning and then remove from heat.

To assemble the bowls, start by adding a portion of rice. Garnish the rice with some ground chicken, pickled vegetables, and fresh mango slices. The mango isn’t necessary, but it adds a nice fresh, sweet element to the bowls to balance out the spiciness and saltiness.

ingredient substitutions

  • Ground chicken can be substituted for ground pork, beef, or turkey. I haven’t tried it with crumbled tofu, but I suspect it would work well too.
  • If you’re adamantly opposed to using fish sauce, just leave it out.
  • Rice can be substituted with quinoa, cauliflower rice, or even rice noodles.
  • If you don’t want the bowls to be spicy, omit the sriracha or reduce the amount used. If you want them spicier, add as much as you like.
  • If you prefer to use dry spices, replace with 1/4 teaspoon ginger powder and 1/4 – 1/2 teaspoon garlic powder.
  • If you don’t have rice vinegar for pickling, use an equal amount of apple cider vinegar.

How long can pickled vegetables be kept?

Quick pickled vegetables should be refrigerated in an airtight container and eaten within 2 weeks.

More bowl recipes

  • Asian Turkey Meatball Bowls
  • Sesame Chicken Noodle Bowls
  • Thai Basil Chicken Bowls
  • Southwestern Steak Bowls
  • Healthy Chicken Shawarma Bowls

Did you make these Banh Mi Bowls? I would love for you to leave a rating and review of the recipe below.

Continue to Low Yield: 4 servings

Banh mi bowls


pickled vegetables

  • 1 cup carrot sticks

  • 2 mini or Persian cucumbers, thinly sliced

  • 1/2 cup thinly sliced ​​radishes

  • 1 jalapeño, seeded and thinly sliced

  • 1/2 cup of rice vinegar

  • 1/2 cup of water

  • 3 spoonfuls of sugar

  • Salt to taste

for the chicken

  • 1 tablespoon sesame oil or olive oil

  • 1 pound ground chicken

  • Salt and freshly ground black pepper to taste

  • 3 green onions, thinly sliced

  • 2 cloves garlic, grated or minced

  • 2 teaspoons freshly grated ginger

  • 2 tablespoons low-sodium soy sauce or tamari

  • 1 tablespoon fish sauce

  • 1 tablespoon honey or maple syrup

  • 2 teaspoons of Sriracha

  • 1/2 lime, squeezed

  • 2 tablespoons each, chopped cilantro and basil

Other ingredients


pickled vegetables

  1. In a jar or bowl combine the vinegar, water, sugar, and salt. Mix everything and then add the vegetables. Press vegetables into liquid so they are covered. Cover with a lid and refrigerate for at least 30 minutes until ready to use.


  1. In a glass measuring cup or bowl, mix soy sauce, fish sauce, ginger, garlic, honey, and sriracha.
  2. Heat oil in a large skillet over medium-high heat. Add ground chicken and season with salt and pepper. Shred the chicken with a wooden spoon and add the green onions. Cook until almost cooked.
  3. Pour the sauce into the pan and mix everything. Continue cooking until the chicken is cooked through and the sauce has thickened slightly.
  4. Add the lemon juice, basil and cilantro and mix. Remove from heat and assemble bowls.
  5. Add a serving of rice to each bowl and garnish with some chicken, pickled vegetables, and sliced ​​mango. Garnish with cilantro and serve with a wedge of lime.

Nutritional information:





Amount per proportion:

Calories: 460 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 121mg Sodium: 735mg Carbohydrates: 56g Fiber: 4g Sugar: 28g Protein: 31g

Nutrition information is an estimate. Consult a registered dietitian for the most accurate nutritional information.

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