Satisfying Vegetarian Banh Mi Bowls with delicious saucy jackfruit, pickled vegetables and a creamy 3-ingredient sauce. Finished with fresh basil and cilantro, these bowls are a great way to enjoy the beloved Vietnamese sandwich.
Before we dive into these Banh Mi Bowls (and believe me I want to) let’s talk about whata Banh Mi is. Technically meaning “bread” the term banh mi is actually in reference to a Vietnamese-style baguette that’s tender and fluffy with a crunchy crust. And more likely than not, you’ve probably seen “Banh Mi” used to reference the classic Vietnamese sandwich that’s served on this delicious bread.
Technicalities, right? Anyway, for today’s purposes, when I say “Banh Mi” I’m referring to the sandwich.
The components of a classic banh mi sandwich:
Vietnamese baguette (this sandwich has some heavy French influence)
Chicken liver or pork liver pȃté (again, hello French)
Minced or shredded pork
Pickled vegetables, commonly Daikon
Spicy sauce of some sort
Chiles
Fresh herbs
For these bowls I kept some things very classic, while bending the rules to a) make them weeknight friendly and b) make them delicious but approachable.
So what do we have going on in these Banh Mi Bowls? Let’s dive in!
Banh Mi Bowl Step 1: Pickled Vegetables
Pickled vegetables land themselves at step 1 because in order to get these bowls ready in a timely manner the pickling process should begin right away (it only takes 15 minutes so no worries).
Pickled vegetables, more specifically pickled Daikon, are classic on Banh Mi sandwiches. For these Banh Mi bowls I chose to pickle carrots, Daikon and English cucumbers, all of which are common on Banh Mi sandwiches.
Banh Mi Bowl Step 2: The Rice Base
For these bowls I opted to use jasmine or brown rice. Jasmine is traditional in Vietnamese cooking and adds a wonderful fragrance to the dish. Quinoa would also be a great option. If you want to keep it low-carb—or simply add more veggies—you can also use cauliflower rice.
Banh Mi Bowl Step 3: Saucy Protein
First off let’s chat about protein. Pork, in any form really, is classic on Banh Mi Sandwiches. But you can also whatever you have on hand whether that’s chicken, turkey, tofu, or even jackfruit, like we’re using here!
Now about the sauciness—sauce is important here. And we aren’t talking about the spicy mayo yet, we’ll get there.
It’s a very simple sauce, but the components—fish sauce, lime juice, soy sauce, honey, garlic and ginger—come together to create something that’s dynamite. It isn’t a lot of sauce, just enough to coat the protein and add some bold flavor to the dish.
Banh Mi Bowl Step 4: Spicy Mayo Sauce
This is the cowbell ya’ll! And it’s so simple. It takes just 3 ingredients, although you could also make it using just two ingredients, up to you!
For this spicy mayo I use half olive oil mayonnaise, half Greek yogurt (whatever % you want), and a few teaspoons of chili garlic sauce for spice and flavor. I like using a bit of Greek yogurt, but you can use all mayonnaise if you prefer.
Banh Mi Bowl Step 5: Fresh Herbs
Fresh herbs are essential to the Banh Mi, which means they’re also essential here. Cilantro and basil make a huge difference in how the dish comes together. If you don’t like cilantro, use chopped scallions or parsley instead.
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Satisfying Vegetarian Banh Mi Bowls with delicious saucy jackfruit, pickled vegetables and a creamy 3-ingredient sauce. Finished with fresh basil and cilantro, these bowls are a great way to enjoy the beloved Vietnamese sandwich.
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Whisk together vinegar, honey and salt in a medium bowl. Add carrots, Daikon and cucumber and toss to combine; let sit at least 15 minutes, tossing occasionally.
Spicy Mayo Sauce
Combine yogurt, mayonnaise and chili garlic sauce; set aside.
Banh Mi Jackfruit
Combine fish sauce, lime juice, soy sauce, honey, oil, garlic, ginger and a few cracks of black pepper in a bowl. Add jackfruit and toss to coat.
Optional: heat jackfruit in the microwave for 1–2 minutes on high until heated through.
To serve, divide rice and jackfruit between serving bowls. Top with a few scoops of pickled vegetables and drizzle with spicy mayo sauce. Finish with a handful of basil and cilantro.
Notes
*to keep this vegetarian, use liquid aminos. Some vegetarians are willing to use fish sauce which is why I kept it in.
Make it vegan:
Use liquid aminos in place of the fish sauce
Use vegan mayonnaise instead of the regular mayonnaise and yogurt
Use agave syrup instead of honey
Use a different protein:
You can easily swap in cooked chicken (rotisserie for a super quick meal), shredded pork, ground pork, pork meatballs, turkey, tofu, etc.
Gluten-free note:
Just an FYI, not all soy sauces are gluten-free, if you need this to be gluten-free, be sure to seek out GF soy sauce.
Nutrition
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Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
Before we dive into these Banh Mi Bowls (and believe me I want to) let’s talk about what a Banh Mi is. Technically meaning “bread” the term banh mi is actually in reference to a Vietnamese-style baguette that’s tender and fluffy with a crunchy crust. And more likely than not, you’ve probably seen “Banh Mi” used to reference the classic Vietnamese sandwich that’s served on this delicious bread. 
For these bowls I kept some things very classic, while bending the rules to a) make them weeknight friendly and b) make them delicious but approachable. 
