These Banh Mi Bowls inspired by the Vietnamese sandwich are made lighter with chicken, pickled veggies, fresh herbs, rice, and spicy sauce.
There’s just something about those Banh Mi flavours that gets me every time. The pickled veggies, fresh herbs and spicy mayo are such a good combo, and putting it all over rice with juicy chicken? Yeah, I’m into it.
Why you’ll love this recipe
- Easy dinner & meal prep: Prep the components ahead for a quick impressive dinner or easy lunches all week.
- Healthy & high-protein: Packed with chicken, fresh veggies and herbs for a balanced meal loaded with flavour.
Ingredients and substitutions
- Chicken breasts – Boneless, skinless chicken thighs or ground chicken. Try with other proteins too.
- Olive oil – Avocado oil or another neutral oil.
- Sweet chili sauce – Thai sweet chili sauce or a mild chili sauce.
- Fish sauce – Soy sauce or tamari, though the flavour will be slightly different.
- Soy sauce – Tamari or coconut aminos.
- Lemongrass – Lemongrass paste or frozen minced lemongrass. In a pinch try with some lemon zest and grated ginger.
- Garlic – Fresh is best but jarred minced garlic works.
- Jasmine rice – Basmati or another long-grain white rice.
Toppings
- Cucumber – Persian, English cucumber or try another crisp veg like celery or bell pepper.
- Jalapeño – Thai chili or leave it out for less heat.
- Cilantro – Thai basil or parsley, though cilantro gives the most traditional flavour.
- Thai basil – Regular basil or leave it out.
Quick Pickled Veggies
- Carrot – No direct substitution, but you can add cucumber or another crunchy vegetable.
- Daikon radish – Regular red radish, jicama or just use more carrots.
- White vinegar – Rice vinegar or apple cider vinegar.
- Water – No substitution.
- Sugar – Honey or maple syrup.
- Sea salt – Kosher salt or table salt.
Spicy Mayo
- Light mayo – Regular mayo or Greek yogurt.
- Sriracha – Another hot sauce, such as sambal oelek or chili garlic sauce.
How to make chicken Banh Mi bowls
Step 1: Quick pickle the veggies
Pour boiling water over the jullienned carrots and daikon, then add veggies to a jar with the hot vinegar mixture and let sit.
Step 2: Cook the rice
Cook the rice in a rice cooker or on the stovetop.
Step 3: Marinate the chicken
Mix the marinade together then coat the chicken and let it marinate.
Step 4: Mix the sauce
Mix sriracha and mayo together for the spicy mayo sauce.
Step 5: Cook the chicken
Sear the chicken in a hot skillet until cooked through then let rest before slicing.
Step 6: Assemble and serve
Start with a base of rice then add the chicken, cucumbers, picked veg, herbs, jalapeños, spicy mayo and enjoy!
Tips & Variations
These are some simple tips and variations for the perfect Banh Mi bowls:
- Prep ahead: Marinate the chicken, cook the rice and pickled veggies ahead for easy meal prep or quick dinner.
- Don’t overcook the chicken: Use a meat thermometer to cook chicken to 165°F, then let it rest before slicing.
- Switch up the protein: Use chicken breasts or thighs, ground chicken, beef or pork. Thinly sliced beef or pork also works well or tofu for a plant-based option.
- Add more veggies: Try sliced bell peppers, shredded cabbage or extra cucumber.
- Adjust the heat: Add more or less jalapeño or sriracha depending on how spicy you like it.
- Keep toppings fresh: Store the herbs, cucumber and spicy mayo separately until you’re ready to build your bowl.
Frequently asked questions
What is a Banh Mi bowl?
A Banh Mi bowl is basically a deconstructed version of a popular Vietnamese sandwich. This recipe replaces the bread with a base of rice then topped with marinated chicken, quick-pickled veggies, fresh herbs, cucumber and spicy mayo.
Are Banh Mi bowls healthy?
Yes! This version is packed with lean protein, fresh veggies and herbs for a balanced, flavourful meal. The spicy mayo adds a little indulgence without going overboard.
Can I meal prep Banh Mi bowls?
Absolutely! Prep the chicken, rice and pickled veggies ahead, then keep the fresh toppings and spicy mayo separate until you’re ready to eat. These Banh Mi bowls are perfect to meal prep for lunches all week!
Storing and reheating
Storing: Store the chicken and rice together or separately in airtight containers in the fridge for up to 4 days. Keep the pickled vegetables, cucumber, herbs and spicy mayo separate so everything stays fresh and crisp.
Reheating: Reheat the chicken and rice in the microwave until hot, then top with the cold pickled vegetables, cucumber, herbs and spicy mayo.
Freezing: Freeze the cooked chicken or leftover rice in separate containers or bags for up to 3 months.
Defrosting and reheating: Thaw the chicken or rice overnight in the fridge, then reheat and serve with fresh toppings.
Chicken Banh Mi Bowls
Equipment
- Glass meal prep bowls for storing leftovers
- Rice cooker for cooking rice
- 32 oz mason jars for pickled veggies
- Non-toxic skillet for cooking chicken
Ingredients
Chicken marinade
- 1 tbsp olive oil
- 1 lb chicken breasts sliced into cutlets
- 2 tbsp sweet chili sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 stalks lemongrass white part only; grated or finely chopped
- 3 cloves garlic minced
Rice
- 1 cup jasmine rice
- 1 1/4 cup water
- 1 tsp olive oil or butter
- 1 pinch salt
Toppings
- 1/2 cucumber cut into strips
- 1 jalapeno thinly sliced
- 1/2 cup cilantro chopped
- 1/2 cup Thai basil chopped; optional
Quick pickled veggies
- 1 carrot julienned
- 1 cup daikon radish julienned
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tsp sea salt
Spicy mayo
- 1/2 cup light mayo
- 1 tbsp sriracha
Instructions
- Make the pickled veggies first. Bring a full kettle of water to a boil and julienne the carrots and daikon radish. Place veggies in a strainer, then slowly pour the boiling water over the veggies so the veggies become softened. Meanwhile, bring the water, vinegar, sugar and salt to a boil in a pot over high heat. Once boiling, remove from heat then pour over veggies in a large mason jar. Let sit at least 20 minutes to let pickle.
- Once veggies are prepped, make the rice by adding rice, water, butter and salt to a rice cooker or a pot on the stove, cooking until liquid has absorbed.
- Next, marinate the chicken by mixing together sweet chili sauce, fish sauce, soy sauce, minced lemongrass and garlic. Let sit for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat heat, then add chicken in the marinade. Cook cutlets for 5 minutes per side, then remove from heat. Let cool for 5 minutes then slice into bite-sized pieces.
- While chicken and rice are cooking, prep the cucumbers, jalapenos and herbs, and mix mayo and sriracha together to make the sauce.
- Divide rice, chicken, veggies and sauce among 4 bowls, garnish with fresh herbs then serve and enjoy!
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