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Ground Pork Banh Mi Bowls

This easy weeknight bread-free version of this popular Vietnamese sandwich is sure to become a new meal in your rotation, Banh Mi Bowls! With quick pickled vegetables, ground pork, brown rice, and sriracha mayo this is a flavor packed meal that you can also feel good about!

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A black bowl filled with brown rice, ground pork, and pickled vegetables making a Banh Mi bowl garnished with sriracha mayo and cilantro.

Banh Mi Rice Bowls

The Banh Mi has always been one of my favorite sandwiches, I mean I even have two recipes for them my Shrimp Banh Mi and my Grilled Pork Banh Mi! If you aren’t familiar with a Banh Mi it is simply a Vietnamese sandwich typically with marinated meats and crispy pickled vegetables served on a French baguette. In this version we are ditching the bread with brown rice to make a fast, easy, and healthy weeknight version!

I will give fair warning that this is one of those recipes that when you look at it seems harder than it is. I honestly am always surprised by how quickly it really does come together. A lot of the same ingredients are used for different aspects of the meal for a flavor packed dinner!

You can also easily prep most of the meal ahead of time or even make it and use it more meal prep for throughout the week!

Overhead view of four black bowls filled with brown rice, ground pork, and quick pickled carrots and cucumbers.

Ingredients

  • Ground Pork
  • Rice Vinegar
  • Fish Sauce
  • Minced Garlic
  • Sriracha
  • Brown Sugar
  • Carrots
  • English Cucumber
  • Mayonnaise 
  • Quick (Minute) Brown Rice
  • Cilantro

For a complete detailed list of the ingredients continue towards the bottom of the page.

All the ingredients needed to make Banh Mi bowls including ground pork, veggies, and rice.

Instructions for Ground Pork Banh Mi Bowls

You want to start by preparing the quick pickled vegetables. In a large bowl combine 1/4 cup of the rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar. Whisk to combine. Grate the carrots with the large holes of a box grater (If you don’t have a box grater you can either buy pre-shredded carrots or cut the carrots into small matchsticks) and slice the cucumber in half the long way and then slice creating half circles. Add the grated carrot and cucumbers to the rice vinegar mixture. Use a spoon to stir. Keep the quick pickled vegetables on the counter so that you can stir them every few minutes while preparing the rest of the meal. 

A bowl containing the quick picked veggies, carrots and cucumbers in rice vinegar.

Next prepare the brown rice according the the box. I highly recommend using the Minute Rice because it should only take about 15 minutes. If using traditional brown rice you’ll need to take that into consideration because it will take about 45 minutes.

The next thing to prep is the sriracha mayo. Combine 2 teaspoons of sriracha with the 1/2 cup of mayo, add less or more to taste. Keep in the fridge until you are ready to use. 

Two photo collage showing the before and after of mixing sriracha and mayo.

To prep the ground pork add 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1/2 teaspoon sriracha, and 1 teaspoon brown sugar to a bowl and whisk to combine. 

Preheat a skillet on medium-high heat. If necessary lightly grease the pan. Add the ground pork and crumble cooking 3 to 4 minutes until most of the pink is gone. Drain the pork if needed.

Add the sauce to the pork and continue to cook another 5 to 6 minutes until the ground pork begins to brown. Remove from the heat. 

Different containers holding the different parts of the Banh Mi bowls, ground pork, brown rice, quick pickled veggies, sriracha mayo, and cilantro.

To build the banh mi rice bowls add a scoop of brown rice, quick pickled vegetables, and the ground pork. Garnish with the sriracha mayo and cilantro. Enjoy!

Photo of four bowls filled with brown rice, ground pork, and quick pickled vegetables.

Tips, Tricks, & Questions

  • If time permits you can prep many things ahead. For example the quick pickled vegetables can be made up to as early as the night before and store in the fridge. The sriracha mayo can also be made ahead of time for convince. And you may prep the sauce to add to the pork ahead of time as well.

If you like Banh Mi Bowls you also might like:

Close up of a bowl of brown rice, ground pork, and pickled vegetables topped with sriracha mayo.

Ground Pork Banh Mi Bowls

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This easy weeknight bread-free version of this popular Vietnamese sandwich is sure to become a new meal in your rotation, Banh Mi Bowls! With quick pickled vegetables, ground pork, brown rice, and sriracha mayo this is a flavor packed meal that you can also feel good about!

Ingredients

  • 1 pound ground pork
  • 1/4 cup plus 1 tablespoon rice vinegar, divided
  • 2 tablespoon fish sauce, divided
  • 2 teaspoons minced garlic
  • 2 1/2 teaspoon sriracha, divided
  • 3 teaspoon brown sugar, divided
  • 2 carrots
  • 1 English cucumber
  • 1/2 cup mayonnaise
  • 2 cups quick (minute) brown rice
  • handful of cilantro

Instructions

  1. Prepare the quick pickled vegetables. In a bowl combine 1/4 cup of the rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar. Whisk to combine. Grate the carrots with the large holes of a box grater* and slice the cucumber in half the long way and then slice creating half cirlces. Add the grated carrot and cucumbers to the rice vinegar mixture. Use a spoon to stir. Keep the quick pickled vegetables on the counter so that you can stir them every few minutes while preparing the rest of the meal.
  2. Prepare the quick cooking brown rice according the the box.
  3. Prepare the sriracha mayo by combining 2 teaspoons of sriracha with the 1/2 cup of mayo. Keep in the fridge until you are ready to use.
  4. To prep the ground pork add 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1/2 teaspoon sriracha, and 1 teaspoon brown sugar to a bowl and whisk to combine.
  5. Preheat a large skillet to medium-high heat. If necessary lightly grease the pan. Add the ground pork and crumble cooking 3 to 4 minutes until most of the pink is gone. Drain the pork if needed.
  6. Add the sauce to the pork and continue to cook another 5 to 6 minutes until the ground pork begins to brown. Remove from the heat.
  7. To build the banh mi bowls add a scoop of brown rice, quick pickled vegeteables, and ground pork. Garnish with the sriracha mayo and cilantro.

Notes

*If you don't have a box grater you can either buy pre-shredded carrots or cut the carrots into small matchsticks.

Inspired by the recipe in the cookbook Healthyish.

Nutrition Information:
Yield: 4 Serving Size: 1/4 the dish
Amount Per Serving: Calories: 662Total Fat: 45gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 118mgSodium: 1067mgCarbohydrates: 30gFiber: 1gSugar: 5gProtein: 33g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

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Peace & Love

Lauren, The Schmidty Wife

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