5-Ingredient Vietnamese Grilled Pork Banh Mi Bowls

Banh mi began as Vietnam's beloved French-inspired street sandwich, stacking savory meats with bright pickles. These bowls capture that same grilled pork glazed in fish sauce and brown sugar, piled over jasmine rice with pickled carrot-daikon and cool mayo.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 480 cal
• 34g protein
• 45g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1.25 lb thin-sliced pork shoulder or loin
• 3 cups cooked jasmine rice
• 2 cups quick-pickled carrot and daikon mix
• 1/3 cup mayonnaise
• 1 cup fresh cilantro sprigs
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tbsp neutral oil
• 4 lime wedges

Instructions

1. 1In a bowl, toss the pork with fish sauce, brown sugar, and garlic powder until evenly coated. Let marinate 10 minutes while the grill or grill pan heats.
2. 2Preheat a grill pan or outdoor grill to medium-high heat (about 400°F). Lightly oil the grates.
3. 3Lay the pork slices in a single layer and grill 2 to 3 minutes per side until caramelized edges appear and the meat reaches 145°F. Rest briefly, then slice into bite-size strips.
4. 4Warm the jasmine rice and divide it among four bowls as the base.
5. 5Arrange grilled pork strips over the rice. Pile the pickled carrot-daikon mix on one side for crunch and brightness.
6. 6Dollop mayonnaise in a thin line across each bowl or serve it on the side for dipping.
7. 7Tuck whole cilantro sprigs on top and finish with a squeeze of lime just before eating.
8. 8These bowls travel well for picnic lunches; pack the mayo and herbs separately if making ahead so everything stays fresh.