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These colorful Vietnamese-inspired 25 Minute Ginger Sesame Banh Mi Rice Bowls are full of fresh flavors and made so simply. The ground chicken, or pork, is cooked in a sweet soy chili sauce until caramelized around the edges. It’s then added to bowls of lemongrass rice. A fresh, bright, cucumber herb salad with chunks of avocado is spooned overtop along with quickly pickled carrots. There’s spicy mayo and extra sauce too. It’s a very yummy balance of spicy, sweet, and savory flavors. Altogether, these bowls are so delicious, plus quick to make.
If you’re not familiar with a Banh Mi sandwich, it’s a Vietnamese sandwich. It’s usually made with a baguette-style sub roll that’s layered with cripy pork or chicken. Then a spicy mayo is spread on top with pickled veggies, cucumbers, spicy chilies, and fresh herbs. It’s also traditional to add liver pate, but you’ll notice I left that out of these bowls. It’s not something I can easily find.
The flavors combined are fresh, with just the right amount of spiciness, and great umami flavors all around.
It’s such a yummy sandwich!
I’ve never made a traditional banh mi, they can sometimes be time intensive depending on the method used. But these bowls are the next best thing!
And so quick to make too, which we just love! These bowls aren’t traditional, but a nice, quick way to enjoy similar flavors.
The details on these bowls
To start, I do make my own lemongrass rice. It’s super simple but totally optional.
Lemongrass is such a star ingredient that’s so underused. When cooked, it has a subtle citrusy, lemony flavor with a bit of mintiness in there too.
It’s a very light refreshing flavor and I love cooking it into the rice. The lemongrass really compliments these bowls.
I cook the rice in coconut milk for a creamy, coconut flavor along with lemongrass paste and Thai jasmine rice. Simply let the rice steam while you prepare the bowls.
While that’s cooking away, I make the cucumber salad.
Lots of fresh herbs, I use a mix of cilantro and Thai basil. If you enjoy mint, add that too! Then, refreshing cucumber, avocado, toasted sesame seeds, roasted peanuts, a little spice from a serrano pepper, and a simple lime dressing.
Just toss everything together in a bowl, no fancy steps.
And now the meat. You can use chicken or pork, I usually do a mix of the two. Then a couple of shallots and garlic. Then add chili paste, tamari or soy, fish sauce, and maple syrup. Oh, plus some black pepper.
Now the KEY, pickled ginger. I added this at the last minute and it ended up being the most delicious addition. The picked ginger quickly caramelizes and becomes sweet and just addicting. You will love it.
Finish it up
Layer each bowl with lots of rice, then the meat, and any extra sauce. Top each bowl with the cucumber salad and spicy mayo.
Enjoy immediately…and that’s it! This takes less than 30 minutes to make and it’s delicious and fun! All those fresh herbs really make the difference.
Looking for other quick weeknight dinners? Here are some favorites:
Sheet Pan Poblano Chicken Fajita Bowls.
Cauliflower Tzatziki Bowls with Sweet Potato Fries
30 Minute Garlic Butter Chicken Pad Thai
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Lastly, if you make these 25 Minute Banh Mi Rice Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
25 Minute Banh Mi Rice Bowls
Servings: 6
Calories Per Serving: 530 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Cucumber Herb Salad
- 2 Persian cucumbers, chopped
- 1 Serrano or jalapeño pepper, seeded and sliced
- 1 cup mixed fresh herbs, chopped
- 3 tablespoons mixed sesame seeds and peanuts
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- 1 avocado, cubed
Banh Mi Meat
- 2 tablespoons sesame or olive oil
- 1 1/2 pounds ground chicken or ground pork
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1/2 cup tamari
- 2 tablespoons fish sauce
- 1-3 tablespoons chili paste
- 2 tablespoons maple syrup
- 1 cup shredded or pickled carrots
- 1/3 cup pickled ginger
- 3-4 cups cooked rice, for serving
- spicy mayo, for serving
Instructions
- 1. To make the salad. Combine everything in a bowl and gently toss. Season with salt 2. To Make the meat. In a bowl, mix the tamari, fish sauce, chili paste, and maple syrup. Add 1/3 cup water. Set a few tablespoons of the sauce aside for serving, if desired. 3. Heat the oil, meat, shallots, and garlic in a large skillet over medium-high heat. Cook, breaking up the meat as it cooks, until browned, 5 minutes. Add the sauce. Cook another 5 minutes, until the meat is crispy. Add the pickled ginger, and let cook for 1 minute. Remove from the heat. 3. Spoon the meat over bowls of rice. Top with the herb salad, pickled carrots, and spicy mayo. Drizzle over the extra sauce. Enjoy!
Notes
Pickled Carrots: In a bowl, mix 1/2 cup rice vinegar, 1/4 cup maple syrup or honey, 1 tablespoon toasted sesame oil, and 1 teaspoon salt. Microwave 1 minute, then whisk. Add 2 cups julienned carrots and toss well. Let sit 15 minutes to 1 hour. You can also add thinly sliced ginger and or jalapeños.
LEMONGRASS RICE: Add 1 can coconut milk and 1/3 water to a medium-sized pot. Bring to a low boil. Add in 1 1/2 cups jasmine rice and 1 tablespoon lemongrass paste. Stir to combine. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 15-20 minutes (don’t take any peeks inside!).
2. After 15-20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
This post was originally published on March 1, 2023
SO Delicious! Thank you for another great recipe! My husband and I loved all the asian flavors! 5 STARS!
Hey Deborah,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Fabulous recipe. As for the losers making rude comments, you specifically explain that this is a Vietnamese INSPIRED dish….. and then go on to explain that Banh mi is traditionally a sandwich and how you used that as inspiration to make a rice bowl from. She wasn’t claiming to be making a baguette dish…. Keep reading on from her recipe before you make inappropriate comments on a sweet person. You guys should be ashamed of yourselves.
Thanks so much Michelle:) So glad to hear this recipe was enjoyed! Thanks for making it! xx
Bánh Mì translates to bread and the crispy baguette is what makes bánh mì iconic. If 1) you’re not going to do your research when making a cultural dish that has nothing to do with you; 2) address your lack of ignorance in a more constructive fashion; 3) correct your content to reflect what your recipe actually is, the. Maybe you should just delete this recipe.
P.S. spicy mayo is a Japanese thing not Vietnamese but as if you care.
I agree, but the site already called “half-baked” so anything posted needs to be taken a grain of salt.
You should refrain from commenting on the internet. You are stone-cold illiterate.
Maybe you should read what she wrote first before you critize her. More than once she stated the recipe wasn’t a traditional Banh Mi and that it was Vietnamese inspired.
Which part of this recipe is “Vietnamese inspired”? Just because she used fish sauce does not make it “Vietnamese”. Fish sauce is widely used in a lot of Asian cuisines. Which part is “banh mi” inspired? The pickled carrots? If you make an effort, you can find pate’ at Trader Joe’s, Gelsons, plenty of grocery stores. If she wants to create Asian-inspired rice bowl then call it that but don’t use “banh mi” in the name, especially when there is no bread being used.
My god, shut up. You are both nauseating AND stupid. The fact that you are this upset by a damn recipe says a lot about you. All of it embarrassing.
GetAClue, your situation is grave. You are beyond needing a clue. You need a Hannibal Lecter mask, a wraparound dinner jacket, a padded room, and a neck injection by Nurse Rachet.
This is a recipe blog, champ. Settle the f#ck down.
You need to get on a mood stabilizer of some sort. You are literally an unhinged mess over nothing.
This was amazing. Our whole family (including the toddler) loved it. We will be making it again, and again. I just ended up keeping the salad ingredients as separate garnish so the kids could add only the things like.
Hi Kate,
Happy Thursday!! I appreciate you making this dish and sharing with your family, so glad to hear it was a hit! xx
Still at it, I see. Still being culturally insensitive. Still existing in your WASP bubble. Educate yourself. Still only acknowledging positive comments and ignoring constructive criticism. When will you grow and learn?? Your pattern of ignorant behavior is truly disgraceful and shameful.
This is a comment section for a recipe. Seriously? If you’re this offended by her, why are you on her website? Put your time into something more productive than putting hateful comments on the internet 🙂
You’re such an outrageously miserable person. I am a high profile fellow food blogger, and I know that many recipes are loose interpretations, and sometimes complete re-dos that have nothing to do with the original for of the recipe. Jambalaya soup? Philly cheesesteak stuffed peppers. Yep, I’ve cooked them. Hopefully I don’t get shot in downtown Philadelphia for my egregious actions.
Grow up. It’s the internet. Quit whining. Don’t be so unhappy about every single thing that ever happens in any corner of the universe. Trust me, you’re life will be so much better off, and the people around you won’t want to all kill themselves just to get away from you.
Best wishes!
Rosie, please direct your vitriol back at yourself and drown in the irony of your own embarrassing behavior.
Calm down, snowflake. You are making a complete fool of yourself. This is the biggest nothingburger ever. I can’t imagine how you would respond if something legitimately upsetting were to happen.
This was sooooo good! 😭 10/10
You must be a Karen… It matters to people whose culture it actually came from… her taking recipes from other cultures to make her own is fine but at least know what the hell you are talking about and when people try to correct you how about you don’t delete or ignore and actually do right it’s not hard. Both you and her should do a be and do better!
Used to enjoy your site and recipes but now you just leave a ick.
Your misuse of the term “Karen” is laughable. It’s actually Karens who get all butt-hurt about a recipe. Please stop making a fool of yourself. You are insulting Vietnamese people by acting like they are so fragile that a f#cking rice bowl equates to genocide, and they will become extinct because of this recipe. They don’t care about this. Only you and your sniveling white savior sort do. Isn’t there anything better you could be doing with your pathetic life?
“…now you just leave a ick.” Is “6” your age or your I.Q.?
Hey Brad,
Happy Thursday! Thanks so much for giving this dish a try, I love to hear that it was enjoyed! xx
6 stars if I could! I pickles my own ginger, carrots and jalapeños for this and totally worth the effort! Not to mention way cheaper than store bought. I used 1 lb ground turkey and 1 lb ground beef, then just made a little extra sauce. Used regular frozen jasmine rice from Whole Foods but the rest of the recipe did not change one bit. This is quite possibly my favorite bowl recipe from HBH. Thank you for another winner, Tieghan! Your creativity knows no bounds and F the haters!
Hey Autumn,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Thanks for your kind message and sharing what worked well for you! xT
It seems like you could benefit from a cultural sensitivity reader; I’d love to be of assistance. Your recipes are delicious and it would be great if all readers felt seen and welcomed when trying your dishes!
Why on earth do her readers need to feel “seen”? A little narcissistic! This blog isn’t about you. And she is not responsible for promoting any culture so don’t look to her to meet your cultural needs! It’s about lovely Tiegen sharing her passion for her recipes that she creates. If you don’t like it, don’t visit her blog. You haters are bullies!
Well said! Fully agree.
I feel so sorry for them. Such a sad existence.
I really loved this recipe! It was really fun tasting how all the different components of the bowl came together after cooking them all separately.
Hey John,
Thanks so much for giving this dish a try! So glad to hear it turned out well for you:) Have a great day! xx
This is ridiculously good. I wouldn’t change a single thing. 10/10 recommend.
Thanks so much Jennifer! I love to hear that this dish turned out well for you:) xx
Amazing party in my mouth! This was devoured by the whole family.
Lol thanks so much Natasha!! I love to hear that this recipe was a hit, thanks for making it! xx
Haven’t tried it yet, but it sounds like an explosion of flavors! I think I’ll make it with salmon, kinda thinking like a poke bowl, but with marinated and cooked salmon. You are an inspiration!
Thanks so much Kate!! I hope you love this recipe, let me know if you give it a try! xx
This was a phenomenal recipe—so many flavors and they all just worked so well together! The pickled carrots were definitely worth the extra couple of steps.
Hey Sarah,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Hi! FYI, banh mi literally translates to “bread” since it is a sandwich dish, so your recipe title is “bread rice bowls” which makes no sense at all. Maybe do a little research on the culture of food before you post! Food for thought hehe 🙂
Maybe learn some manners before you post. Food for thought.
What’s impolite about informing a recipe creator with millions of followers about how to correctly translate a cuisine? It’s more rude to be willfully ignorant IMO.
It’s mainly just smug, arrogant, annoying, and completely unnecessary. She can cook however the hell she wants, and she can call the recipe “Chad Sucks” if she wants to. Get a life.
Here’s some food for thought, Dottie: you’re an insufferable tool. Good day now.
I made this the other day and it is delicious! I couldn’t find lemongrass so I just made coconut rice. I would highly recommend pickling the carrots and I also did quick pickled radishes to go with this. There’s enough meat that this makes enough for two meals. I’ll absolutely make this again.
Hey Kendra,
Wonderful!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
Correctly translating from another language and culture is like just common decency. Listen to your followers who are from that culture and going forward, do more research.
No person from the Vietnamese culture cares about this stupid drama. Stop with your false outrage on behalf of people who don’t need your white tears, and are laughing at you while watching you combust over something we don’t even care about.