Rice bowls mixed with the right veggies and a delicious protein are all the rage right now, especially if the flavors are on point. This Banh Mi Bowl has all the delicious flavors of a Vietnamese Banh Mi Sandwich but in a bowl form with rice instead of bread. I originally created this recipe for Lauren from Pop Up Picnic and now I make it at home for the family! If you like this recipe, you're going to love our Goddess Bowls! We also have a delicious harvest bowl you have to try. For now, let's get back to these tasty Banh Mi Bowls. 

Pickled Banh Mi Veggies

We have a few Vietnamese sandwich shops near our house that we've been enjoying for years. I've always loved the pickled veggies in a Banh Mi Sandwich and had to turn it in a bowl. After making the Pickled Pear Tacos, I’ve just loved pickling different veggies. I love the brightness from the pickled raddish. The colors of all the veggies together just looks so pretty.  I totally think the visual presentation of the food has a major impact on the dish. But it still has to have the flavors! 

I figured an adobe style chicken would also pair well. It’s a dish my friends taught me how to make in a slow cooker and now I make it in the instant pot. Try out this tasty new dish below!

Continue to Content

The Most Delicious Banh Mi Bowl

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 15 minutes

Enjoy the amazing flavors of a Banh Mi Sandwich turned into a bowl! With adobo style chicken and pickled veggies, it's sure to be a hit.

Print

Ingredients

• 1 Cup of White Rice
• 1 Cucumber, Sliced Thin
• 1 Lime, cut into wedges
• 2 Tablespoons of Mayo
• 1 Teaspoon of Sriracha
• ¼ Cup of Cilantro
• ½ Cup Shredded Carrots
• 4 Radish, sliced thin
• ¼ Jalapeno, sliced thin
• 2 Cups of White Vinegar
• 2 Tablespoons of sugar
• 1 Tablespoon of Salt
• 1 Teaspoon of peppercorns
• 1 Pound of Chicken, Sliced Thin
• 1 Yellow Onion, sliced
• 2 Tablespoons of chopped Garlic
• ½ Cup Soy Sauce or Liquid Aminos
• ½ Cup White Vinegar
• 1 teaspoon Pepper

Instructions

1. Add White Vinegar, sugar, salt and peppercorns to a medium saucepan and heat until it boils. Remove from Heat. Add liquid to a tall ball jar.
   Add shredded Carrots, raddish and jalapeno in pickle liquid - Refrigerate for 30 minutes.
2. Turn instant pot on simmer - saute onion for 2 minutes, add garlic for 1 minute. Add Chicken, soy sauce, vinegar and pepper. Cook in Instant Pot for 30 minutes.
3. Add Rice and 2 cups of water to a small saucepan and heat on medium heat until boiling. Reduce to simmer and cook 20 minutes with the lid on.
4. Make Sriracha Mayo. Mix Mayo and Sriracha in a bowl.
5. Add ½ cup of rice to each bowl. Top with chicken and sauce from chicken. Add cilantro, sliced cucumbers and lime wedges around the sides. Add pickled veggies in the center. Drizzle with sriracha mayo.
   

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 109mgSodium: 3514mgCarbohydrates: 29gFiber: 2gSugar: 10gProtein: 32g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The simple flavors of the adobe style chicken mixed with the bright pickled veggies is so tasty! The added sriracha mayo ties all the flavors together. I hope you get a chance to try this recipe soon! xo, Bri 

SaveSave

SaveSave