September 1, 2020

Favorite Recipe : Banh Mi Bowls

What happens when I find something that I love? I shout it from the rooftops and make it

That is what happened with these Banh Mi Bowls. I was on Pinterest a few months ago and saw a photo for this recipe and immediately knew I wanted to make it. I LOVE food in a bowl. Burrito Bowls. Greek Bowls. Stir Fry Bowls. Curry in a Bowl. I feel like it is the easiest and best way to eat food. This is no different, I LOVE it.

The original recipe I found was from Chelsea’s Messy Apron. She’s one of my favorite food bloggers. Here is the link to her recipe.

After making this recipe no less than 20 times and making some tweaks and changes to how I cook/season things – I wanted to share the KLP Version of Banh Mi Bowls.

In the recipe above – Chelsea uses fish sauce and sugar when she is cooking her ground pork along with a few other ingredients. I tried it her way and realized that I like my meat to have a different flavor. Below is the way that I make my Bahn Mi Bowls – it usually is enough for 2 large portions for Kyle and I + leftovers.

Banh Mi Bowls

Course: DinnerDifficulty: Medium


Prep time


Cooking time




  • Meat
  • 1 Pound Ground Pork

  • 1 Teaspoon of Sesame Oil

  • 1-2 teaspoons Soy Sauce or Coconut Aminos

  • Minced Garlic (1 Tbsp or 3 Cloves)

  • Grated Ginger (1 Tbsp)

  • Sliced Green Onion (1/4 Cup)

  • Black Pepper

  • Optional : Sriracha

  • Sauce
  • 1/2 Cup Mayo

  • 2 teaspoons Lime Juice

  • 1 teaspoon Sriracha

  • Pickled Veggies
  • Red Bell Pepper (Sliced Into Matchsticks)

  • Carrots (Peeled & Then Made Into Ribbons or Matchsticks)

  • 1/4 Cup Rice Wine Vinegar

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • Other
  • Cooked Rice (Brown or White both work)

  • Sliced Avocado

  • Cilantro

  • Sliced Jalapeños (Seeds Removed if you want less spice)

  • Sliced English Cucumber


  • Start by getting the pickled veggies going. In a bowl or Tupperware container (easier for leftovers) – add your veggies along with the rice wine vinegar, sugar, and salt. To make Carrot Ribbons, peel your carrots. Then using the same veggie peeler, continue to make ribbons. Give them at least 30 minutes in the vinegar mixture, stirring occasionally.
  • Brown the ground pork. Once browned, if there is a lot of grease, drain the pork or remove grease by blotting with a paper towel & put back into the pan. Add in the sesame oil, soy sauce or coconut aminos, minced garlic, grated ginger, green onions, black pepper, and if you like spice – some Sriracha. Continue to cook until you see the meat start to get crispy on the edges.
  • To make the sauce – whisk the mayo, sriracha, & lime juice together in a small bowl.
  • To assemble the bowls – add rice, ground pork, pickled veggies, and sliced cucumbers to a bowl. You can also add additional toppings such as cilantro, sliced jalapeños, & avocado. Drizzle with the sauce & enjoy!



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