Xin chào — hello
From a baguette warm on a Saigon street corner, where French colonial bread met Vietnamese pickles and pâté, comes a bowl that holds 100 years of flavor in 30 minutes.
Bánh Mì Bowls (bun-mee)
All the flavors of bánh mì in one colorful bowl!
Bánh mì is a beloved Vietnamese sandwich with French roots — usually filled with marinated meats, pickled veggies, herbs, and spicy mayo. Born in Vietnam. Loved everywhere. This bowl is a modern, weeknight-friendly way to enjoy it.
(Serves 2)
For the pork
- 250 g (½ lb) pork shoulder or pork belly, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 stalk lemongrass, minced (or 1 tsp paste)
- ½ tsp black pepper
- 1 tbsp oil
Pickled veggies
- 1 cup shredded carrot
- 1 cup daikon, julienned
- ⅓ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Spicy mayo
- 3 tbsp mayonnaise
- 1–2 tsp sriracha
- 1 tsp lime juice
For the bowls
- 2 cups cooked jasmine rice
- 1 small cucumber, sliced
- handful fresh cilantro
- 2 green onions, sliced
- 1 jalapeño, thinly sliced (optional)
- to serve lime wedges
- optional toasted sesame seeds
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1
Pickle the veggies
In a bowl, toss carrot and daikon with rice vinegar, sugar, and salt. Let sit while you prep everything else (10–15 minutes).
-
2
Marinate the pork
In a bowl, mix fish sauce, soy sauce, honey, garlic, lemongrass, and pepper. Add pork and toss to coat. Let marinate for 10–15 minutes.
-
3
Cook the pork
Heat oil in a skillet over medium-high heat. Add pork and cook until caramelized and cooked through, 5–7 minutes.
-
4
Make the sauce
Stir together mayo, sriracha, and lime juice. Adjust spice to taste.
-
5
Build your bowl
Start with rice, then add pork, pickled veggies, cucumber, cilantro, green onions, jalapeño, and a drizzle of spicy mayo. Squeeze lime on top and sprinkle with sesame seeds.
Try these twists
Chicken
Use sliced grilled chicken thigh.
Tofu
Use crispy tofu with a splash of soy sauce.
Mushroom
Sauté shiitake or oyster mushrooms for a meaty bite.
Make it a wrap
Roll everything into a warm tortilla — bánh mì burrito.
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The Chef's Secret
Made by the community
made it with the kids — so much fun
this is going in the weekly rotation
Tag me if you make it! #banhmibowllove
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Frequently asked
Can I use chicken?
Yes — thinly sliced chicken thigh works beautifully. Marinate 20 minutes.
How long does it keep?
Components separately: 4 days. Don't dress until serving.
Make it vegetarian?
Crispy tofu or sautéed shiitake mushrooms — both nail the umami.
Pickle the veggies
In a bowl, toss carrot and daikon with rice vinegar, sugar, and salt. Let sit while you prep everything else (10–15 minutes).
Marinate the pork
In a bowl, mix fish sauce, soy sauce, honey, garlic, lemongrass, and pepper. Add pork and toss to coat. Let marinate for 10–15 minutes.
Cook the pork
Heat oil in a skillet over medium-high heat. Add pork and cook until caramelized and cooked through, 5–7 minutes.
Make the sauce
Stir together mayo, sriracha, and lime juice. Adjust spice to taste.
Build your bowl
Start with rice, then add pork, pickled veggies, cucumber, cilantro, green onions, jalapeño, and a drizzle of spicy mayo. Squeeze lime on top and sprinkle with sesame seeds.
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