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black bowl with vietnamese pork, rice, a fried egg and crunchy vegetables

Pork Banh Mi Rice Bowl

fried egg, thai basil, brown rice, pickled daikon

STARS

The same fresh flavors found in the classic Vietnamese sandwich bánh mì are at the heart of this fun and flavorful rice bowl. Top brown rice with minced pork, shredded carrots, chopped scallions, pickled daikon radish, and a fried egg for added richness. Garnish your bowls with Thai basil, cilantro, and Sriracha. It's so good, you won't even miss the banh. (Get it? Bun/banh? Yeah, we crack us up, too!)
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Pickled Red Onions

  • 1 red onion, sliced thinly
  • 2 carrots, cut into matchsticks
  • 1 daikon radish, sliced thinly
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
  • ½ cup water
  • 1 cup brown rice

Pork

  • 1/4 cup fish sauce
  • 2 teaspoons sugar
  • 1 tablespoon sambal oelek
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 pound ground pork
  • 3 eggs, beaten
  • 2 tablespoons panko breadcrumbs
  • 5 leaves Thai basil, minced
  • 2 scallions, minced

Serving

  • 1 tablespoon canola oil
  • 4 eggs
  • 1/4 cup fried onions
  • 2 tablespoons garlic chips
  • 2 tablespoons furikake
  • Flaky salt
  • Thai basil, minced
  • Cilantro, minced
  • Sriracha
Directions
1
Place the onion, carrots and daikon in a heatproof bowl. In a small saucepan, combine the remaining ingredients and bring to a boil. Pour the hot liquid over the onions to pickle and cool to room temperature. 
2
Place the rice and 2 cups of water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 40-45 minutes. 
3
In a small bowl, whisk together the fish sauce, sugar, sambal, salt, pepper, cornstarch and garlic until dissolved.
4
Heat the oil in a large skillet over medium heat. When hot, add the pork and cook, stirring to break it up into smaller pieces, until no longer pink. Add the beaten eggs, sauce and panko and cook, stirring quickly, until the eggs are just set. Turn off the heat and stir in the basil and scallions.
5
Heat the canola oil in a separate skillet. When hot, crack the whole eggs in and fry until the yolks are set.
6
To serve, divide the rice between bowls. Top with beef, a fried egg, fried onions, garlic chips, furikake, flaky salt, Thai basil, chilantro, sriracha, and pickles.

Pork Banh Mi Rice Bowl

fried egg, thai basil, brown rice, pickled daikon

STARS

The same fresh flavors found in the classic Vietnamese sandwich bánh mì are at the heart of this fun and flavorful rice bowl. Top brown rice with minced pork, shredded carrots, chopped scallions, pickled daikon radish, and a fried egg for added richness. Garnish your bowls with Thai basil, cilantro, and Sriracha. It's so good, you won't even miss the banh. (Get it? Bun/banh? Yeah, we crack us up, too!)
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Pickled Red Onions

  • 1 red onion, sliced thinly
  • 2 carrots, cut into matchsticks
  • 1 daikon radish, sliced thinly
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
  • ½ cup water
  • 1 cup brown rice

Pork

  • 1/4 cup fish sauce
  • 2 teaspoons sugar
  • 1 tablespoon sambal oelek
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 pound ground pork
  • 3 eggs, beaten
  • 2 tablespoons panko breadcrumbs
  • 5 leaves Thai basil, minced
  • 2 scallions, minced

Serving

  • 1 tablespoon canola oil
  • 4 eggs
  • 1/4 cup fried onions
  • 2 tablespoons garlic chips
  • 2 tablespoons furikake
  • Flaky salt
  • Thai basil, minced
  • Cilantro, minced
  • Sriracha

Directions

1
Place the onion, carrots and daikon in a heatproof bowl. In a small saucepan, combine the remaining ingredients and bring to a boil. Pour the hot liquid over the onions to pickle and cool to room temperature. 
2
Place the rice and 2 cups of water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 40-45 minutes. 
3
In a small bowl, whisk together the fish sauce, sugar, sambal, salt, pepper, cornstarch and garlic until dissolved.
4
Heat the oil in a large skillet over medium heat. When hot, add the pork and cook, stirring to break it up into smaller pieces, until no longer pink. Add the beaten eggs, sauce and panko and cook, stirring quickly, until the eggs are just set. Turn off the heat and stir in the basil and scallions.
5
Heat the canola oil in a separate skillet. When hot, crack the whole eggs in and fry until the yolks are set.
6
To serve, divide the rice between bowls. Top with beef, a fried egg, fried onions, garlic chips, furikake, flaky salt, Thai basil, chilantro, sriracha, and pickles.