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These banh mi skillet bowls bring every bold, craveable flavor of a classic Vietnamese sandwich straight to your weeknight dinner table. Caramelized, savory ground pork is piled over fluffy jasmine rice, and loaded with tangy quick-pickled veggies and a creamy sriracha-lime mayo — it’s the kind of meal that looks genuinely impressive and tastes even better. Your whole family is going to lose it over this one!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- It’s a complete, restaurant-quality meal that comes together in one skillet (with a twist, no bun!). The pork cooks up caramelized and sticky in under 15 minutes, and everything else — the pickles, the rice, the mayo — comes together while it does. You’re not spending hours in the kitchen. You’re getting dinner on the table fast, and it tastes like you actually did.
- Creamy, spicy, with just enough citrus brightness to make everything pop, this sauce is stupidly easy to make and will have everyone at the table asking what’s in it. Spoiler: it’s three ingredients.
- It’s endlessly customizable for picky eaters, different preferences, and whatever you have on hand. Ground pork or chicken, more heat or less, a fried egg on top for a heartier bowl — this recipe bends to you, not the other way around. And I love flexibility!
What You Need to Know Before You Start
- When you press the ground pork flat into a hot skillet and leave it alone, you’re building a real sear — not grey, steamed meat. That undisturbed contact with the pan is what creates the caramelized, slightly crispy bits that make this bowl so addictive. Resist the urge to stir early, and you will be rewarded.
- The quick-pickle brine works fast, but even a 10–15 minute rest at room temperature makes a noticeable difference. The longer they sit, the more the vegetables soften just slightly while still holding their crunch. Make them first, set them aside, and thank yourself later.
- Don’t pull the pork off the heat while it’s still watery. The soy sauce, fish sauce, and brown sugar need time to reduce until they turn glossy and slightly sticky. If there’s still visible liquid pooling in the pan, keep going. You’re after browned and sticky, not saucy.
- The pickles keep in their liquid in the fridge for up to a week, and the pork reheats beautifully in a skillet over medium heat with a tiny splash of water to loosen it back up. Keep the rice, pork, and pickles in separate airtight containers, and you’ve got lunch sorted for the next three days!
Recipe Variations
Make it with Chicken: Ground chicken is a leaner swap that takes the same sauce beautifully. Cook it the same way — just watch the heat since it can dry out a bit faster than pork.
Add Daikon to the Pickles: Traditional bánh mì pickles are a carrot-daikon combo. If you can find daikon at an Asian grocery store, julienne it thin and toss it in with the carrots for a more classic pickle.
Use Cauliflower Rice: Swap the jasmine rice for cauliflower rice to cut the carbs. It won’t soak up the sauce quite the same way, but paired with the pork and pickles, it’s a genuinely satisfying bowl.
Make it a Noodle Bowl: Cooked rice noodles or vermicelli work just as well as jasmine rice here — and they come together even faster if you’re really pressed for time.
Turn Up the Heat: Stir a teaspoon of chili garlic sauce or sambal oelek into the pork along with the soy sauce. It adds a deeper, more complex heat than just leaning on the sriracha mayo alone.
Frequently Asked Questions
Can I make this ahead of time?
Yes — and it works really well for meal prep! Make the pickles up to a week in advance and store them in their liquid in the fridge. Cook the pork and rice ahead, store them separately, and reheat the pork in a skillet with a small splash of water before serving, then add the mayo and fresh toppings right before eating.
Can I use chicken instead of pork?
Absolutely. Ground chicken is a lighter swap with the same great flavor when seasoned this way. Just keep an eye on it — chicken is leaner and can dry out if overcooked, so pull it off the heat as soon as it’s cooked through and the glaze is sticky.
What if I don’t have fish sauce?
Fish sauce is really what makes this taste like a banh mi bowl instead of just a rice bowl — tracking it down is worth it, and most grocery stores carry it now. In a pinch, substitute an extra tablespoon of soy sauce. The depth of flavor won’t be exactly the same, but it’ll still be tasty!
More Tasty Asian-Inspired Recipes
- Best Ever Tom Kha Gai Soup (Better Than Takeout)
- Hibachi Chicken with Fried Rice and Vegetables
- High Protein Egg Roll in a Bowl
- Sesame Chicken Lo Mein
- Garlic Butter Chicken Fried Rice
- 15 Minute Spicy Ramen
- Shrimp Fried Rice
- Easy Egg Roll in a Bowl with Coleslaw Mix
- Szechuan Chicken
- Hunan Beef
Weeknight Skillet Banh Mi Rice Bowls
Equipment
- 12-inch skillet (or larger)
- medium saucepan
- 2 medium mixing bowls
- Spatula (or wooden spoon)
- Fork (to fluff rice)
Ingredients
Quick Pickles
- 1 cup shredded carrots
- ¼ cup thinly sliced onion
- ½ cup thinly sliced cucumber
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt or fish sauce
Pork
- 1 tablespoon oil
- 1 pound ground pork (See Notes)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Sriracha-Lime Mayo
- ¼ cup mayonnaise
- 1–2 teaspoons sriracha
- Juice of 1 lime
Bowls
- 1½ cups uncooked jasmine rice
Optional Toppings
- fresh cilantro
- jalapeño, thinly sliced
- 1 fried egg per bowl
- toasted baguette, sliced
Instructions
Make the Quick Pickles
- Add 1 cup shredded carrots, ¼ cup thinly sliced onion, and ½ cup thinly sliced cucumber to a medium bowl. Add ¼ cup rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt (or 1 teaspoon fish sauce).
- Toss to combine until sugar and salt dissolve. Set aside at room temperature while you cook.
Cook the Rice
- Cook 1½ cups jasmine rice according to package directions. Fluff with fork and keep warm.
Cook the Pork
- Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering.
- Add 1 pound ground pork or chicken and press into an even layer with spatula. Let sear undisturbed 2–3 minutes.
- Break apart and continue cooking 2–3 minutes, stirring occasionally, until mostly cooked through.
- Add 3 cloves minced garlic and stir 30 seconds until fragrant.
- Add 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Cook, stirring occasionally, until sauce reduces to a glossy, sticky glaze and pork has caramelized bits, about 3–4 more minutes.
Make the Sriracha Mayo
- Whisk ¼ cup mayonnaise, 1–2 teaspoons sriracha, and juice of 1 lime together in small bowl until smooth.
Assemble Bowls
- Divide cooked rice between 4 bowls. Top with pork.
- Use slotted spoon to add pickled vegetables, leaving excess liquid behind. Drizzle with sriracha-lime mayo.
- Top with fresh cilantro, sliced jalapeño, fried egg, and/or toasted sliced baguette as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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