Vietnamese Rice Bowls Recipe
These Vietnamese rice bowls are a perfect balance of sweet, savory, and spicy flavors, featuring crispy caramelized meat, fragrant herb salad, pickled carrots, and spicy mayo over fluffy rice. Every bite bursts with fresh textures and bold umami richness, making this dish both satisfying and incredibly flavorful.
Equipment
- Large skillet
- Mixing bowls
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
Meat Preparation
- 1½ lb ground chicken or ground pork
- spicy mayo, for serving
- 2 tbsp maple syrup
- 4 cups cooked rice, for serving
- 1 cup shredded or pickled carrots
- 3 tbsp chili paste
- ⅓ cup pickled ginger
- 2 tbsp sesame or olive oil
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tbsp fish sauce
- ½ cup tamari
Cucumber Herb Salad
- 2 tbsp toasted sesame oil
- 1 cup mixed fresh herbs, chopped
- 2 tbsp lime juice
- 1 Serrano or jalapeño pepper, seeded and sliced
- 2 Persian cucumbers, chopped
- 1 avocado, cubed
- 3 tbsp mixed sesame seeds and peanuts
Instructions
- To prepare the salad, mix all the ingredients in a bowl, tossing gently, and season with salt.
- For the meat, combine tamari, fish sauce, chili paste, maple syrup, and 1/3 cup water in a bowl, reserving a few tablespoons of sauce for serving if desired.
- Heat oil in a large skillet over medium-high heat, then add the meat, shallots, and garlic, breaking up the meat as it cooks until browned, about 5 minutes.
- Pour in the sauce and continue cooking for another 5 minutes until the meat turns crispy.
- Then stir in pickled ginger and cook for another minute before removing from heat.
- To assemble, spoon the crispy meat over bowls of rice, topping with the herb salad.
Notes
- For extra crunch, add crushed peanuts or crispy shallots before serving.
- Use ground chicken, turkey, or tofu as a substitute for the meat.
- Pickled ginger adds a subtle sweetness and zing, but you can replace it with fresh ginger for a sharper bite.