If you’re craving a meal that bursts with vibrant flavors, textures, and a bit of heat, you absolutely need to try this Ground Pork Banh Mi Bowls Recipe. It’s a fresh and fun twist on the classic Vietnamese sandwich, but with an easy, deconstructed bowl format that’s perfect for weeknight dinners or casual gatherings. The balance of tangy quick-pickled vegetables, savory and slightly spicy ground pork, fluffy brown rice, and creamy sriracha mayo creates a mouthwatering experience that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, accessible ingredients, each playing a crucial role in building the perfect harmony of flavors and textures. From the tangy rice vinegar that brightens everything up to the punchy garlic infusing the pork, these essentials come together effortlessly.
- Ground pork: The star protein, offering juicy, flavorful bites with a tender texture.
- Rice vinegar: Provides a subtle acidity essential for the quick-pickled vegetables and pork marinade.
- Fish sauce: Adds umami depth and a savory punch, quintessential in Vietnamese dishes.
- Minced garlic: Delivers aromatic warmth and enhances the pork’s taste.
- Sriracha: Brings a vibrant heat that livens up both the pork and the creamy mayo.
- Brown sugar: Balances acidity and spice with a hint of sweetness.
- Carrots: Grated to contribute crunch and color to the pickled veggies.
- English cucumber: Sliced thin for fresh, crisp texture and subtle cooling effect.
- Mayonnaise: Creates a luscious and creamy base for the spicy sriracha mayo.
- Quick cooking brown rice: A wholesome, nutty base to round out the bowl.
- Cilantro: Chopped and sprinkled on top for fresh herbal brightness.
How to Make Ground Pork Banh Mi Bowls Recipe
Step 1: Prepare the Quick Pickled Vegetables
Start by combining 1/4 cup of rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons of brown sugar in a bowl, whisking until the sugar dissolves. Grate the carrots and slice the cucumber into half-moons before adding them to the bowl. Stir gently and leave the vegetables to pickle on your counter, giving them a stir every few minutes so they soak up all that tangy, savory goodness perfectly. This quick pickle brightens the dish with a crisp, refreshing bite.
Step 2: Cook the Brown Rice
While the veggies are marinating, prepare the brown rice according to package instructions. Using quick cooking brown rice makes this recipe a total breeze without sacrificing that satisfying, chewy texture that pairs beautifully with the pork.
Step 3: Make the Sriracha Mayo
Mix 2 teaspoons of sriracha with 1/2 cup of mayonnaise in a small bowl. This spicy mayo is a creamy, cooling contrast to the savory pork and pickled vegetables and will make your Ground Pork Banh Mi Bowls Recipe unforgettable. Keep it chilled until you’re ready to garnish the dish.
Step 4: Marinate the Ground Pork
In a bowl, whisk together 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1/2 teaspoon sriracha, and 1 teaspoon brown sugar. Add the ground pork and mix thoroughly so every bite will be infused with that perfect blend of tangy, spicy, and umami flavors.
Step 5: Cook the Pork
Heat a large skillet over medium-high heat and lightly grease if needed. Crumble the ground pork into the pan and cook for 3 to 4 minutes until most of the pink is gone. Drain excess fat if necessary for a cleaner, less greasy bowl.
Step 6: Add the Sauce and Finish Cooking
Pour the marinade over the pork and continue to cook for another 5 to 6 minutes, stirring occasionally. The pork will become beautifully browned and richly flavored, ready to crown your bowls with savory goodness.
Step 7: Build Your Ground Pork Banh Mi Bowls Recipe
Assemble your bowls by layering a scoop of brown rice, a generous helping of the quick pickled vegetables, and the savory ground pork. Top it all off with sriracha mayo and a sprinkle of fresh cilantro for that signature burst of flavor and color. It’s like having the best banh mi sandwich in bowl form!
How to Serve Ground Pork Banh Mi Bowls Recipe
Garnishes
The finishing touches on your Ground Pork Banh Mi Bowls Recipe are what truly elevate the meal. Fresh cilantro adds an herbal lift, while the sriracha mayo provides that creamy, spicy contrast that ties all components together. Feel free to add sliced jalapeños or a squeeze of lime for even more zing!
Side Dishes
This bowl is quite complete on its own, but pairing it with light and crisp sides enhances the dining experience. Consider simple Asian-style slaws, edamame, or a refreshing green salad with sesame dressing to keep the meal balanced and vibrant.
Creative Ways to Present
Want to impress your guests? Serve the Ground Pork Banh Mi Bowls Recipe in individual mason jars or trendy bento boxes for a modern, portable meal option. You can also transform leftovers into lettuce wraps or stuff them into pita pockets for a twist on sandwich night.
Make Ahead and Storage
Storing Leftovers
Store any leftover components separately in airtight containers in the refrigerator to maintain freshness. Brown rice, cooked pork, and pickled vegetables will keep well for about 3 to 4 days. Keep sriracha mayo chilled and add it right before serving.
Freezing
You can freeze the cooked ground pork portion in a freezer-safe container for up to 2 months. Avoid freezing the rice or pickled vegetables to preserve texture—they’re best fresh or refrigerated.
Reheating
Reheat the pork gently in a skillet or microwave until warmed through. For the rice, sprinkle a little water on top and cover when microwaving to keep it moist. Always add the sriracha mayo and pickled veggies fresh after reheating to keep their textures perfect.
FAQs
Can I substitute ground pork with another protein?
Absolutely! Ground chicken, turkey, or even beef can work nicely if you prefer a different meat. Just adjust cooking times accordingly to ensure the meat cooks through.
Is this recipe spicy?
The Ground Pork Banh Mi Bowls Recipe has a gentle heat from sriracha, balanced with sweetness and acidity, so it is flavorful without being overpowering. You can always add more sriracha if you love extra spice.
What can I use if I don’t have rice vinegar?
If rice vinegar isn’t available, white wine vinegar or apple cider vinegar are decent substitutes. Just use slightly less as they are generally more acidic.
Can I make the pickled vegetables ahead of time?
Yes! The quick pickled veggies can be made several hours or even a day in advance. They will develop even more flavor the longer they sit, but be sure to stir occasionally if left at room temperature initially.
Is this recipe gluten-free?
This recipe is naturally gluten-free as long as you check your fish sauce and sriracha labels to ensure no gluten-containing ingredients have been added.
Final Thoughts
Once you whip up this Ground Pork Banh Mi Bowls Recipe, you’ll see why it quickly becomes a beloved go-to meal. It’s vibrant, full of delightful contrasts, and comes together in no time. Whether you’re cooking for family, friends, or just yourself, this bowl is a testament to how simple ingredients, when combined thoughtfully, can create magic on your plate. Give it a try and enjoy every colorful, tasty bite!
Print
Ground Pork Banh Mi Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Description
This Ground Pork Banh Mi Bowl recipe offers a flavorful twist on the classic Vietnamese sandwich by combining savory stir-fried ground pork with tangy quick-pickled vegetables and spicy sriracha mayo over nutty brown rice. Ready in just 25 minutes, it makes for a satisfying and fresh weeknight meal.
Ingredients
For the Quick-Pickled Vegetables
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 carrots, grated
- 1 English cucumber, sliced into half moons
For the Ground Pork
- 1 pound ground pork
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon sriracha
- 1 teaspoon brown sugar
Other Ingredients
- 2 1/2 teaspoons sriracha (divided)
- 1/2 cup mayonnaise
- 2 cups quick (minute) brown rice
- handful of cilantro for garnish
Instructions
- Prepare Quick-Pickled Vegetables: In a bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar until dissolved. Grate the carrots using the large holes of a box grater and slice the cucumber into half-moon shapes. Add the grated carrots and cucumber slices to the vinegar mixture and stir gently. Leave the pickled vegetables on the counter, stirring every few minutes while preparing the rest of the meal to allow them to marinate.
- Cook Brown Rice: Prepare the quick-cooking brown rice according to the package instructions. Set aside once done.
- Make Sriracha Mayo: Combine 1/2 cup mayonnaise with 2 teaspoons of sriracha in a small bowl. Mix well and refrigerate until ready to use for garnish.
- Prepare Ground Pork Marinade: In a bowl, whisk together 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1/2 teaspoon sriracha, and 1 teaspoon brown sugar to make the pork seasoning sauce.
- Cook Ground Pork: Heat a large skillet over medium-high heat. Lightly grease if necessary. Add the ground pork and crumble it as it cooks for 3 to 4 minutes until the pink mostly disappears. Drain any excess liquid if needed.
- Add Sauce and Finish Cooking Pork: Pour the prepared seasoning sauce over the pork and cook for an additional 5 to 6 minutes, stirring occasionally, until the pork starts to brown. Remove from heat.
- Assemble Banh Mi Bowls: In serving bowls, layer a scoop of the cooked brown rice, a generous helping of quick-pickled vegetables, and the cooked ground pork. Drizzle with sriracha mayo and garnish with fresh cilantro leaves. Serve immediately.
Notes
- Grating the carrots with the large holes of a box grater gives a perfect texture for quick pickling.
- You can adjust the amount of sriracha to your preferred spice level.
- Quick pickling the vegetables at room temperature allows them to soften and absorb flavor fast.
- If you prefer, jasmine rice can be substituted, but brown rice adds nuttiness and fiber.
- Ensure to stir the pickled vegetables occasionally to prevent uneven pickling.
- Drain the pork well after the initial cooking step to avoid soggy bowls.
