If you love the bold, punchy flavors of a classic Banh Mi sandwich but want something you can throw together on a busy weeknight, this Banh Mi Bowl delivers big flavor with minimal effort. It’s savory, fresh, a little spicy, and loaded with all the crunchy goodness that makes Banh Mi so iconic—just in a simpler, faster bowl format.

This recipe makes enough to feed a family or give you several days of delicious leftovers (the dream).

⭐️ Why You’ll Love This Recipe

• Ready in 30 minutes
• High in protein and full of vibrant vegetables
• Customizable for spice levels or picky eaters
• Perfect for meal prep
• Comforting but still fresh and balanced

Banh Mi Bowl Recipe

Serves: 6

Total Time: ~30 minutes

Ingredients

For the Pork

• 1 Tbsp avocado oil
• 2 lbs ground pork
• 6 garlic cloves, minced
• ½ cup low sodium soy sauce
• 2 tsp fresh grated ginger
• 1 Tbsp cornstarch

For the Bowls

• ~1.5–2 cups cooked basmati rice
• 1 cucumber, julienned
• ~1 cup grated carrot
• 1 jalapeño, thinly sliced (remove seeds for less heat)
• Fresh cilantro leaves, for garnish

For the Spicy Mayo

• ½ cup mayo
• 1–2 Tbsp Sriracha (adjust to your heat preference)

Instructions

1. Cook the Pork
   Heat the avocado oil in a large pan over medium heat. Add the ground pork and cook until browned and no longer pink, breaking it into small pieces as it cooks.
2. Add Garlic
   Add the minced garlic and cook for 2–3 minutes, until fragrant.
3. Make the Sauce
   While the pork finishes cooking, make the sauce in a small bowl by mixing together the soy sauce, grated ginger, and cornstarch until smooth.
4. Add the Sauce to the Pork
   Reduce the heat to low and pour the sauce into the pan. Stir until all the pork is coated and the sauce slightly thickens.
5. Prepare the Spicy Mayo
   In a separate small bowl, mix together the mayo and Sriracha. Adjust the amount of Sriracha based on how spicy you like it.
6. Assemble the Bowls
   Add a scoop of warm basmati rice to each bowl. Top with a generous portion of the pork mixture, then add the cucumber, grated carrot, and jalapeño slices. Drizzle with the spicy mayo and finish with fresh cilantro.
7. Serve + Enjoy
   Serve immediately—or pack into containers for easy meal prep.

Tips & Easy Swaps

• Swap pork for chicken, turkey, or crumbled tofu
• Use brown rice or quinoa instead of basmati
• Add pickled veggies for extra tang

Banh Mi Bowl

30 minute weeknight dinner

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course

Servings 6 servings

Ingredients

  

• 1 Tbsp avocado oil
• 2 lbs ground pork
• 6 garlic cloves minced
• ½ cup low sodium soy sauce
• 2 tsp fresh grated ginger
• 1 Tbsp cornstarch
• ~1.5–2 cups cooked basmati rice
• 1 cucumber julienned
• ~1 cup grated carrot
• 1 jalapeño thinly sliced
• Fresh cilantro leaves for garnish
• ½ cup mayo
• 1 –2 Tbsp Sriracha adjust to your heat preference

Instructions

 

• Heat the avocado oil in a large pan over medium heat. Add the ground pork and cook until browned and no longer pink, breaking it into small pieces as it cooks.
• While the pork is cooking, prepare your veggies and make the pork sauce in a small bowl by whisking together the soy sauce, grated ginger, and cornstarch.
• In a separate small bowl, prepare your spicy mayo by mixing together the mayo and Sriracha. Adjust the amount of Sriracha based on how spicy you like it.
• Add the minced garlic to the pork and cook for 2–3 minutes, until fragrant.
• Reduce the heat to low and pour the soy sauce mixture into the pan. Stir until all the pork is coated and the sauce slightly thickens.
• Assemble your bowls. Add a scoop of warm basmati rice to each bowl. Top with a generous portion of the pork mixture, then add the cucumber, grated carrot, and jalapeño slices. Drizzle with the spicy mayo and finish with fresh cilantro.
• Serve immediately—or pack into containers for easy meal prep.

Keyword Dairy-free, Gluten-free, Under30