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  • Writer's pictureSusie Csorsz Brown

Banh Mi Bowl

Apologies to any Vietnamese aficionados out there. This dish is Banh Mi-like, hinting at the flavors one might find in the beloved sandwich. Plus I made it with chicken and not pork ... Still, this was VERY good and I do hope you try it.

Anything served in a bowl is a win, if you ask me, especially if you have people partaking who might not like veg as much or would rather have a pile of meat. Bowls allow for individuality for all, and without having to make separate meals for anyone.

Banh Mi Bowl

Serves: 6


Quick pickled veggies

3 medium carrots, grated 3 cucumbers, thinly sliced 1 red bell pepper, cut into eights lengthwise, and then cut into strips 2 T pickled jalapeno or other spicy peppers, coarsely chopped + 2 T brine from the pepper jar 1/2 cup water 1/2 c white wine vinegar 1/2 tsp salt freshly ground pepper Chicken

1 T olive oil 1 kg ground chicken 1/2 tsp salt and freshly ground pepper 8 oz mushrooms, thinly sliced 3 garlic cloves minced 1/3 cup soy sauce 2 T fish sauce 2 T cornstarch 2 tsp fresh ginger grated For serving: cooked grain of your choice Roasted veggies, if you'd like. This was especially good with roasted cauliflower! sriracha

Tangy veg, a little bit spicy, with the well-seasoned meat

Directions Make your quick pickled veggies:

In a medium bowl, toss together veggies and pickled peppers. In a 2 cup measure, combine water, brine, vinegar, salt and pepper and mix until the salt is dissolved. Pour this mixture over the veggies in the bowl. Cover the bowl, ensuring the veggies are submersed in the brine. Set aside 30 minutes to even many hours. The longer the veg sits in the brine, the more pickled they will be. Cook your chicken:

Heat a large skillet over medium heat. Add oil, and heat until hot. Add the ground chicken, and season with salt and pepper. Stir the chicken, breaking up larger pieces of meat or until mostly cooked through, 5 minutes. At this point, add the mushrooms, and stir well to combine. Meanwhile, mince your garlic and in a a small cup, combine the soy sauce, fish sauce, cornstarch and ginger. Stir to dissolve the cornstarch. Set aside.

Once the chicken is no longer pink, add the garlic to the pan, and stir. Keep sauteing until the garlic is fragrant, 2 - 3 minutes. Add the soy sauce mixture and stir well to combine. As the sauce heats, it will thicken, and coats the meat.

Remove the pan from the heat. Let sit 5 minutes.

To serve, scoop some grain onto your plate. Add any roasted veg, if you are including. Top with a scoop of the meat. Add as much pickled veggies as you like and drizzle with sriracha. Enjoy!

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