Rice & Bowls

Vietnamese Grilled Pork Banh Mi Bowl

Name: Vietnamese Grilled Pork Banh Mi Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) pork shoulder, sliced into thin strips; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups cooked rice; 1 cup pickled vegetables (see below for recipe)

By Imani Yarrow · June 19, 2026 · Rice & Bowls

Prep30 min

Cook20 min

Total50 min

Serves4

I still remember the first time I had a Vietnamese Grilled Pork Banh Mi Bowl. The combination of the juicy pork, crunchy pickled vegetables, and flavorful rice was a revelation. As a home cook, I was determined to recreate this dish in my own kitchen. After months of experimentation, I finally perfected the recipe, and I'm excited to share it with you.

This recipe is perfect for anyone who loves Asian cuisine and wants to try something new. The best part is that it's relatively easy to make and requires minimal special equipment. With a few simple ingredients and some basic cooking techniques, you can create a delicious and authentic Vietnamese Grilled Pork Banh Mi Bowl in the comfort of your own home.

One of the key components of this dish is the marinated pork. I use a combination of soy sauce, fish sauce, brown sugar, and spices to give the pork a deep and complex flavor. The pork is then grilled to perfection, with a nice char on the outside and a tender interior.

Another important element is the pickled vegetables. I use a combination of carrots, cucumbers, and daikon radish, which are sliced thinly and soaked in a mixture of vinegar, sugar, and salt. The pickled vegetables add a nice crunch and a burst of flavor to the dish.

This recipe is also highly customizable, so feel free to experiment with different ingredients and flavors to make it your own. You can add other vegetables, such as bell peppers or mushrooms, to the pickling liquid, or use different types of meat, such as chicken or beef.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal special equipment.
The dish is highly customizable, so you can experiment with different ingredients and flavors to make it your own.
The combination of marinated pork, pickled vegetables, and flavorful rice makes for a satisfying and filling meal.
The recipe is perfect for anyone who loves Asian cuisine and wants to try something new.
The dish is relatively healthy, with a balance of protein, vegetables, and whole grains.

Why This Recipe Works

The key to this recipe is the balance of flavors and textures. The marinated pork provides a rich and savory element, while the pickled vegetables add a nice crunch and a burst of flavor. The rice helps to soak up the juices and flavors of the dish, making each bite a satisfying and filling experience.

Another important aspect of this recipe is the cooking technique. The pork is grilled to perfection, with a nice char on the outside and a tender interior. The pickled vegetables are cooked just enough to retain their crunch, but still have a slightly soft texture.

The sauce is also an important component of this dish. I use a combination of soy sauce, fish sauce, and lime juice to create a savory and slightly sweet sauce that brings all the flavors together. You can adjust the amount of sauce to your taste, and also add other ingredients, such as garlic or ginger, to give it more flavor.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients, including pork shoulder, soy sauce, fish sauce, brown sugar, and spices. You'll also need some rice, carrots, cucumbers, and daikon radish for the pickled vegetables.

When shopping for ingredients, look for high-quality pork shoulder and fresh vegetables. You can find fish sauce and soy sauce at most Asian markets or online. Brown sugar and spices are probably already in your pantry, but if not, you can find them at most grocery stores.

1 lb (450g) pork shoulder, sliced into thin stripsLook for high-quality pork shoulder with a good balance of fat and lean meat. This will help the pork stay juicy and flavorful during cooking.
2 tbsp soy sauceSoy sauce adds a rich and savory flavor to the pork. You can use low-sodium soy sauce if you're concerned about salt intake.
1 tbsp fish sauceFish sauce adds a salty and umami flavor to the pork. It's a common ingredient in Vietnamese cuisine and can be found at most Asian markets or online.
1 tbsp brown sugarBrown sugar adds a sweet and caramel-like flavor to the pork. You can use granulated sugar if you don't have brown sugar, but brown sugar has a richer flavor.
1 tsp ground cuminCumin adds a warm and earthy flavor to the pork. You can adjust the amount of cumin to your taste, but it's a key ingredient in this recipe.
1 tsp smoked paprikaSmoked paprika adds a smoky and savory flavor to the pork. It's a common ingredient in many Asian dishes and can be found at most spice stores or online.
1/2 tsp saltSalt enhances the flavors of the pork and helps to balance the sweetness of the brown sugar. You can adjust the amount of salt to your taste, but it's an important ingredient in this recipe.
1/4 tsp black pepperBlack pepper adds a sharp and peppery flavor to the pork. You can adjust the amount of pepper to your taste, but it's a key ingredient in this recipe.
2 cups cooked riceCooked rice helps to soak up the juices and flavors of the dish. You can use any type of rice you like, but jasmine or basmati work well in this recipe.
1 cup pickled vegetables (see below for recipe)Pickled vegetables add a nice crunch and a burst of flavor to the dish. You can use any type of vegetables you like, but carrots, cucumbers, and daikon radish work well in this recipe.

Ingredients for Vietnamese Grilled Pork Banh Mi Bowl

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWhisk

How to Make Vietnamese Grilled Pork Banh Mi Bowl

1
In a large bowl, whisk together soy sauce, fish sauce, brown sugar, cumin, smoked paprika, salt, and black pepper to make the marinade.
2
Add the sliced pork to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3
Preheat a grill or grill pan to medium-high heat. Remove the pork from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 145 F.
4
While the pork is cooking, prepare the pickled vegetables. Slice the carrots, cucumbers, and daikon radish into thin strips and place them in a bowl. In a small bowl, whisk together 1/2 cup vinegar, 1/4 cup sugar, and 1/4 cup salt. Pour the pickling liquid over the vegetables and toss to coat.
5
Once the pork is cooked, let it rest for 5 minutes before slicing it into thin strips.
6
To assemble the bowls, place a scoop of cooked rice in the bottom of a bowl. Add a few slices of the grilled pork on top of the rice, followed by a spoonful of the pickled vegetables.
7
Drizzle the sauce over the top of the bowl and garnish with chopped cilantro or scallions, if desired.
8
Serve the bowls immediately and enjoy!
9
To make the sauce, whisk together 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp lime juice in a small bowl. Add 1 tsp grated ginger and 1 tsp garlic, minced, to the bowl and whisk to combine.
10
Taste the sauce and adjust the seasoning as needed. You can add more soy sauce, fish sauce, or lime juice to taste.
11
To cook the rice, rinse 1 cup of rice in a fine-mesh strainer and drain well. In a medium saucepan, combine the rice and 2 cups of water. Bring the water to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Simmer the rice for 15-20 minutes, or until the water is absorbed and the rice is tender.
12
Once the rice is cooked, fluff it with a fork and season with salt to taste.

Expert Tips

Use high-quality ingredients, such as fresh vegetables and good-quality pork shoulder, to ensure the best flavor and texture.
Don't overcook the pork, as it can become dry and tough. Use an instant-read thermometer to ensure the internal temperature reaches 145 F.
Let the pork rest for 5 minutes before slicing it, as this will help the juices to redistribute and the pork to stay tender.
Adjust the amount of sauce to your taste, and feel free to add other ingredients, such as garlic or ginger, to give it more flavor.
Use a variety of vegetables for the pickled vegetables, such as carrots, cucumbers, and daikon radish, to add texture and flavor to the dish.
Experiment with different seasonings and spices to give the dish your own unique flavor.
Consider adding other ingredients, such as diced bell peppers or mushrooms, to the pickling liquid for added flavor and texture.
For a spicy kick, add a few dashes of hot sauce, such as sriracha, to the sauce.

Common Mistakes to Avoid

Overcooking the pork, which can make it dry and tough.
Not letting the pork rest before slicing it, which can cause the juices to run out and the pork to become dry.
Not using high-quality ingredients, such as fresh vegetables and good-quality pork shoulder, which can affect the flavor and texture of the dish.
Not adjusting the amount of sauce to your taste, which can make the dish too salty or too sweet.
Not using a variety of vegetables for the pickled vegetables, which can make the dish less interesting and less flavorful.
Not experimenting with different seasonings and spices, which can make the dish less unique and less flavorful.

Variations and Substitutions

Add diced bell peppers or mushrooms to the pickling liquid for added flavor and texture.
Use different types of meat, such as chicken or beef, instead of pork.
Add a few dashes of hot sauce, such as sriracha, to the sauce for a spicy kick.
Use different types of rice, such as jasmine or basmati, instead of regular rice.
Add some chopped cilantro or scallions to the sauce for added flavor and texture.
Use different types of vegetables, such as zucchini or eggplant, instead of carrots, cucumbers, and daikon radish.
Add some grated ginger or garlic to the sauce for added flavor.

What to Serve With Vietnamese Grilled Pork Banh Mi Bowl

This dish is perfect for serving with a variety of sides, such as steamed vegetables, stir-fried noodles, or a simple green salad. You can also serve it with a bowl of soup, such as pho or wonton soup, for a more filling meal.

Consider adding some crusty bread or crispy rice crackers on the side for a satisfying crunch. A refreshing drink, such as a glass of iced tea or a bottle of sparkling water, can also help to balance out the flavors of the dish.

Steamed vegetables, such as broccoli or green beansStir-fried noodles, such as rice noodles or soba noodlesA simple green salad, with mixed greens and a light vinaigretteA bowl of soup, such as pho or wonton soupCrusty bread or crispy rice crackers, for a satisfying crunchA refreshing drink, such as a glass of iced tea or a bottle of sparkling water

Make-Ahead, Storage, Freezing and Reheating

This dish can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store, place the cooked rice, grilled pork, and pickled vegetables in separate containers and refrigerate or freeze.

To reheat, simply microwave the rice and pork for 1-2 minutes, or until heated through. The pickled vegetables can be served straight from the refrigerator or at room temperature.

If you're planning to serve the dish at a later time, consider preparing the components ahead of time and assembling the bowls just before serving. This will help to ensure that the flavors and textures are at their best.

Frequently Asked Questions

What type of pork is best for this recipe?

Pork shoulder is the best type of pork for this recipe, as it is tender and flavorful. You can also use pork loin or pork belly, but pork shoulder is the most traditional choice.

Can I use different types of vegetables for the pickled vegetables?

Yes, you can use different types of vegetables, such as zucchini, eggplant, or bell peppers, instead of carrots, cucumbers, and daikon radish. Just be sure to adjust the cooking time and seasoning accordingly.

How long can I store the pickled vegetables in the refrigerator?

The pickled vegetables can be stored in the refrigerator for up to 1 week. Just be sure to keep them in a covered container and refrigerate at a temperature of 40 F or below.

Can I freeze the cooked rice?

Yes, you can freeze the cooked rice for up to 2 months. Just be sure to cool it to room temperature before freezing, and reheat it in the microwave or on the stovetop before serving.

What type of sauce is best for this recipe?

A sweet and savory sauce, such as a combination of soy sauce, fish sauce, and lime juice, is best for this recipe. You can also add other ingredients, such as garlic or ginger, to give it more flavor.

Can I serve this dish at room temperature?

Yes, you can serve this dish at room temperature, but it's best served hot or warm. If you're serving it at room temperature, be sure to refrigerate it at a temperature of 40 F or below before serving.

How do I reheat the dish?

To reheat the dish, simply microwave the rice and pork for 1-2 minutes, or until heated through. The pickled vegetables can be served straight from the refrigerator or at room temperature.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply prepare the components, such as the marinated pork, pickled vegetables, and cooked rice, and assemble the bowls just before serving.

The Full Recipe

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