Banh Mi Noodle Bowls

Try these easy and delicious Vietnamese noodle bowls for a new spin on dinner. Made with your choice of pork or chicken, freshly marinated veggies, and rice noodles tossed in a light, flavorful dressing. Ready in 30 minutes!

This Vietnamese style noodle bowl is simple to put together, yet offers a unique and deliciously complex taste that you'll love!

You can expect a rainbow of savory, tangy, sweet, and fresh flavor.

★ Why You'll Love this Recipe ★

This bowl can be made with noodles or rice and with ground pork or chicken — your choice. Fresh vegetables and layers of flavorful sauces and seasoning pull everything together to create a complete meal all in one bowl.

Savory and slightly sweet pork pairs with crisp, quick-pickled vegetables and the rice noodles soak up extra sauce. Sriracha mayo layers in creaminess and subtle spice or kick it up with fresh sliced jalapeños.

This Banh Mi bowl is the perfect choice when you want to branch out of your comfort zone and try something more on the healthy side without compromising warmth and heartiness.

This dish is simple, quick to prep, and versatile.

★ Ingredients You'll Need ★

Here's a look at what you'll need to gather to make these bowls.

All pretty familiar ingredients other than sambal oelek which, although not as common, can generally be found at most grocery stores.

For the dressing:

• Rice vinegar. Seasoned or not, your choice here.
• Fish sauce. This brings the authentic flavor.
• Sambal oelek. This can be tricky to find but you can order it if you can't find it at the store.
• Lime juice. Freshly squeezed is best.

For the pork and vegetables:

• Cooking oil. Any neutral cooking oil will work.
• Ground pork or chicken works best. Pork will offer nice flavor; whereas, chicken is a solid go-to if you're not as adventurous.
• Rice noodles. You can also use jasmine rice here.
• Daikon radish. This type of radish is a bit more sweet like a carrot and less sharp like a regular radish. If you can't find these at the store, it fine to use sliced radishes instead. Parsnips could also be used as a sweeter replacement.
• Carrots. Peel the tough skin off first, then use your peeler to create ribbons for a fun look and enjoyable texture.
• English cucumber. The skin is soft so you can leave it on or peel it off, your choice. Then, use your peeler to again, make ribbons from this cucumber. English cucumber is ideal due to its smaller seeds and less watery nature.
• Pickled ginger. If you have leftover sushi ginger, this is the perfect use for it! Otherwise, you can buy a jar of pickled ginger at most stores. You can also just use fresh ginger or ginger paste and add a splash of vinegar to quick-pickle it.
• Fresh cilantro. You can use both leaves and stems.
• Sriracha mayonnaise. Buy this pre-made, or make your own by mixing together mayonnaise and sriracha in a small bowl. Feel free to adjust the amount of each to taste.
• Jalapeño. Thinly sliced for garnish. Optional for heat.

Not pictured but can be added for crunch: nuts (peanuts, almonds, or cashews) and crispy wonton strips. Add to taste.

★ How to Make this Recipe ★

This tasty bowl comes together in just a few steps.

Here's a look at what you'll do:

• Cook the noodles according to package directions, drain and set aside.
• Brown the pork and add seasonings.
• Peel the veggies into ribbons.
• Portion noodles, veggies, and meat into serving bowls.
• Top with sriracha mayo, fresh cilantro, lime wedges and sliced jalapeños, if desired.

Easy, yet so good and fresh!

★ Tips & FAQs ★

Save time: use up leftovers or buy pre-cooked meat.

Leftover cooked chicken or pork shoulder can be used instead of ground meat. Simply reheat it in the pan and toss with the reserved sauce and pickled ginger.

How can I break up the meat while cooking?

An easy way to break up the ground meat into crumbles is to press it with a potato masher or wooden spatula while cooking. This ensures even cooking and more browning which adds a layer of caramelization to your meat.

How do I cut the veggies into ribbons?

Use a peeler to first lightly peel the skin off the vegetables if desired, then press down a little extra and carefully cut the vegetables into long ribbons.

What if I can't find a daikon radish?

If daikon radish is unavailable, just add thinly sliced red radish, or omit it entirely. You can also try using a parsnip which is similar but is sweeter and not sharp.

Where do I find Sriracha mayo?

Sriracha mayonnaise can be purchased pre-made, or you can make your own by mixing together mayonnaise and sriracha in a small bowl. You can also try using Yum Yum sauce instead.

What type of cucumber is best for this recipe?

Select an English or Persian cucumber for this recipe; they contain fewer seeds and a thinner skin so you won’t need to peel them.

Storing Leftovers

Leftovers can be stored with the pork in a separate container so it can be reheated when ready to enjoy. Store in an airtight container for up to 4 days.

This dish is great for meal prepping lunch. Just heat the pork and add it to the other ingredients and enjoy – or try it chilled!

If you prefer you noodles warm, store them with your pork so they can be heated separately from the veggies.

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