Vietnamese Banh Mi Bowl
A deconstructed banh mi featuring pickled vegetables, protein, and Vietnamese aromatics served over rice or grains. Customizable protein and vegetable slots allow one recipe to span dozens of flavor and dietary variations.
Ingredients
Method
Julienne or slice cucumber and carrot into thin, even pieces.
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour over cucumber and carrot; let sit 10–15 minutes to pickle.
Heat 1 tbsp oil in a skillet over medium-high heat. Season protein with salt and pepper, then cook until golden and cooked through (timing varies by protein type: 4–6 minutes per side for thin pork slices; 6–8 minutes per side for chicken; 3–4 minutes per side for fish; 5 minutes for firm tofu).
Remove protein from heat and let rest 2–3 minutes. Slice or shred if needed.
Divide cooked rice between 2 bowls. Top each with pickled vegetables (drained or with a little liquid), cooked protein, cilantro, and green onion.
Sprinkle with sesame seeds. Serve with lime wedges, sriracha, and fish sauce or soy sauce on the side for drizzling and dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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