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 10 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

  • Grated Ginger

  • Black Pepper

  • Optional : Sriracha

  • Sauce
  • 1/2 Cup Mayo

  • 2 teaspoons Lime Juice

  • 1 teaspoon Sriracha

  • Pickled Veggies
  • Veggies Sliced Into Matchsticks : Carrots, Bell Pepper, Radishes

  • 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. 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 & put back into the pan. Add in the sesame oil, soy sauce or coconut aminos, minced garlic, grated ginger, 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!


Rosemary Artisan Bread Recipe : The Cody Kitchen

I’ve been inspired recently to cook more at home. It might be the weather making my schedule slower and my homebody tendencies rise to the top – but I’ve loved trying new recipes, and even experimenting with my own!

I have loved making homemade Artisan Bread & have wanted to try to make some Rosemary Artisan Bread on my own! After scouring the internet and looking at so many recipes, I decided I would just play around and try one myself! This has parts from multiple recipes, and I am SO happy with how it turned out!

Rosemary Artisan Bread

Ingredients : 

3 Cups All Purpose Flour

1 1/4 Teaspoon Salt

1/2 Teaspoon ACTIVE DRY Yeast

1 1/2 Cups Room Temperature Water

2-3 Tbsp. Chopped FRESH Rosemary

Instructions : 

1.) In a large bowl, add flour, salt, yeast, and rosemary. Gently mix. Then add warm water and use a spatula or spoon to mix until dough is formed in one ball.

2.) Cover the bowl with saran wrap and leave on the counter for 12-18 hours for it to rise.

3.) Place Empty Dutch Oven with lid on into your oven. Preheat oven to 450 F degrees. Leave Dutch Oven inside while oven is preheating.

4.) While oven is preheating, take a cutting board and flour the surface. With a spatula or your hands (if using hands, put some flour on them as dough will be sticky) – take dough out of bowl and place onto floured cutting board.

5.) Gently form into a ball. You DO NOT need to KNEAD this bread – but want to shape into a ball, gently. Take a serrated knife and slash an “X” into the top of the dough ball.

6.) Once oven is preheated, take Dutch Oven out and remove lid. IT WILL BE HOT! Place dough directly inside, cover, and place in the oven for 30 minutes. After it has cooked for 30 minutes with lid on, remove lid and cook for another 15 minutes, uncovered.

7.) Take your beautiful & delicious bread out of the oven. Allow to cool for 5 minutes before slicing. It will smell like Heaven, you might just eat the whole loaf.

If you try this recipe & love it – let me know! I love sharing my cooking adventures with you! And are there any other recipes you want to see on here! Drop a comment & let me know! I’ve got lots more cooking up my sleeve!


For my favorite plain Artisan Bread – try this recipe from It’s Always Autumn :