Vietnamese · easy

Banh Mi Bowls

Name: Banh Mi Bowls
Total time: 32 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 1/4 lbs Ground Pork; 2 tbsp Lemongrass (minced); 2 Carrots (julienned); 1/2 lbs Daikon Radish (julienned); 1 English Cucumber (sliced); 2 tbsp Fish Sauce; 1/4 cup Rice Vinegar; 2 cups Jasmine Rice; 1/2 cup Fresh Cilantro; 2 tbsp Sriracha (optional)

Deconstructed banh mi in bowl form: lemongrass pork, pickled daikon and carrots, cucumber, and sriracha mayo over rice.

32 min
Total: 4
Serves: $16.00
Est. cost: 480
Cal/serving

Dietary, as tagged

Dairy-free

Parent noteSkip the sriracha mayo and jalapeno. The sweet pickled veggies and pork are kid-approved.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Ground Pork1 1/4 lbs
Lemongrass (minced)2 tbsp
Carrots (julienned)2
Daikon Radish (julienned)1/2 lbs
English Cucumber (sliced)1
Fish Sauce2 tbsp
Rice Vinegar1/4 cup
Jasmine Rice2 cups
Fresh Cilantro1/2 cup
Sriracha (optional)2 tbsp

Method

01
Quick-pickle julienned carrots and daikon in rice vinegar, sugar, and salt for 15 minutes.
02
Marinate ground pork with lemongrass, fish sauce, garlic, and sugar. Stir-fry over high heat until browned and crispy.
03
Cook jasmine rice according to package directions.
04
Assemble bowls: rice, pork, pickled vegetables, sliced cucumber, cilantro, and jalapeno.
05
Drizzle with sriracha mayo and a squeeze of lime.

480
Calories: 26g
Protein: 50g
Carbs: 20g
Fat