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Banh Mi Bowl

This banh mi bowl is full of flavor, crunch, and fresh ingredients to where I crave it. With all the Vietnamese flavors, this banh mi bowl is going to be a recipe I will come back to again and again.
Print Recipe
Prep Time 9 hours
Cook Time 30 minutes
Total Time 9 hours 30 minutes
Course: Main Course
Ingredients Method

Ingredients
  

Marinade for the Banh Mi Bowl
  • 1 lb Boneless skinless chicken thighs
  • 1 tbsp Ginger minced
  • 2 cloves Garlic minced
  • 1 tbsp Light Brown Sugar
  • 1/4 cup Hoisin Sauce
  • 1 tsp Chinese 5 Spice
  • 1 tbsp Rice Vinegar
  • 1 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tsp Sriracha
Banh Mi Bowl Assembly
  • 2 cups Basmati Rice cooked
  • 1 head Romaine Lettuce roughly chopped
  • 1/2 Persian cucumber thinly sliced
  • 1/4 cup Cilantro roughly chopped
  • 1/4 cup Basil roughly chopped
  • 1 cup Pickled Carrot and Daikon Radish
  • 1 Jalapeño Pepper thinly sliced
  • 1 tbsp Mayo Of Choice I used kewpie mayo
  • 1 tbsp Sriracha

Method
 

To make the Marinated Chicken
  1. Mix all your ingredients to your marinade (1 tbsp ginger, 2 cloves garlic, 1 tbsp light brown sugar, 1/4 cup hoisin sauce, 1 tsp Chinese five spice, 1 tbsp of rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sriracha) into a medium bowl until you create a thick paste. Add in your chicken thighs and roll them around until they are evenly coated.
  2. Cover your chicken with plastic wrap and place in the fridge for a minimum of 4 hours or up to 8 hours.
To Assembly the Banh Mi Bowl
  1. Once your chicken has marinated, preheat a pan on medium high heat. Take your chicken thighs and shake off any excess marinade. Sear your chicken on both sides until cooked all the way through. Be sure no to overcrowd the pan. Set aside to rest for 10 minutes before slicing.
  2. In a bowl, add your rice to the base. Top with pickled veggies, romaine, cucumber, jalapeno, and herbs. Slice and add your portion of chicken and drizzle with mayo and sriracha.