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★ Why You'll Love this Recipe ★
Fresh and Fun Flavor
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.
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.
Make it with Noodles or Rice
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.
Quick and Easy
Ready in 30 minutes, these Banh Mi bowls are the perfect choice when you want to branch out of your comfort zone and try something new yet that's quick and easy and 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 Sambal oelek 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 noodles according to package directions, drain and set aside.
- Brown pork and add seasonings.
- Peel veggies into ribbons.
- Portion noodles and veggies into serving bowls.
- Add cooked pork.
- Top with sriracha mayo, fresh cilantro, lime wedges and sliced jalapeños.
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.
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.
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.
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.
Sriracha mayonnaise can be purchased pre-made, or you can make your own by mixing together mayonnaise and sriracha in a small bowl. Add lime juice and garlic powder for added flavor. You can also try using Yum Yum sauce instead.
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.
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.
Yes. This dish is great for meal prepping for lunch or dinner. Just store and reheat the pork separately and add it to the other ingredients and enjoy – or store everything together and enjoy the pork chilled.
If you prefer your noodles warm, store them with your pork so they can be heated separately from the veggies.
★ More Bowl Recipes ★
More Healthy Meal Ideas
Browse all my healthy-choice recipes and Pin your favorites for later!
Banh Mi Noodle Bowl
Ingredients
Noodles
- 4 cups cooked noodles or rice prepared according to package
Pork and Sauce
- 1 tablespoon avocado oil or other neutral cooking oil
- 1 lb ground pork or chicken or turkey
- 4 tablespoon pickled ginger chopped
- ¼ cup rice vinegar
- 1 teaspoon fish sauce
- 2 tablespoon sambal oelek
- 1 lime ½ juiced, ½ cut into wedges
Vegetables
- 1 cup daikon radish (about 1 large daikon radish)
- 2 carrots peeled and cut into ribbons
- 1 English cucumber cut into ribbons
- ¼ cup chopped fresh cilantro
- 4 tablespoon sriracha mayo
Optional Garnish
- 1 jalapeño pepper thinly sliced
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Instructions
- Prepare noodles and veggies. Cook rice noodles according to package, drain and set aside in a warm spot. Use a vegetable peeler to cut radish, carrot, and cucumber into ribbons.
- Cook and season meat. Heat 1 tablespoons of oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart with a spatula, until deeply browned and crispy, about 10 to 12 minutes. Stir in pickled ginger, rice vinegar, fish sauce, sambal oelek, and lime juice.
- Assemble bowls. Divide cooked noodles, vegetables, and meat into four bowls. Garnish with cilantro, sriracha mayo, and jalapeños if using.
Notes
- If daikon radish is unavailable, add thinly sliced red radish, or omit it entirely.
- Sriracha mayonnaise can be purchased pre-made, or you can make your own by mixing together mayonnaise and sriracha in a small bowl.
- For a rice bowl, use jasmine rice instead of rice noodle.
- Don't have pickled ginger? Use ginger paste with a splash of rice vinegar.
- Feel free to add soy sauce or salt to taste, if desired.
- If you'd like a hint of sweetness, add a tablespoon of honey or sugar to your meat sauce.
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