Description
Discover the secret to an authentic and irresistible Banh Mi Bowl – a quick, flavor-packed meal that’s sure to become a new family favorite! This Vietnamese-inspired dish features tender grilled chicken, crunchy pickled vegetables, and a tangy-sweet dressing all in one delicious bowl.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 2 carrots, julienned
– 1 daikon radish, julienned
– 1/4 cup rice vinegar
– 2 tbsp white sugar
– 1 tsp salt
– 1 cup cooked jasmine rice
– 1/4 cup chopped fresh cilantro
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 1 tbsp honey
– 1 garlic clove, minced
Instructions
1. 1. In a shallow dish, combine the julienned carrots and daikon. Add the rice vinegar, sugar, and salt. Toss to coat, then let sit for at least 30 minutes to pickle.
2. 2. Meanwhile, season the chicken thighs with salt and pepper. Grill or broil until cooked through, about 6-8 minutes per side. Let rest for 5 minutes, then shred or slice the chicken.
3. 3. In a small bowl, whisk together the fish sauce, lime juice, honey, and garlic to make the dressing.
4. 4. To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with some of the shredded chicken, pickled carrots and daikon, and a drizzle of the dressing. Garnish with chopped cilantro.
Notes
For a spicier version, add a diced jalapeño or sriracha to the dressing. The pickled veggies can be made up to 3 days in advance. Enjoy this Banh Mi Bowl warm or at room temperature.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Vietnamese