Breakfast Bánh Mì Bowls

A deconstructed version of the beloved Vietnamese sandwich, featuring a base of jasmine rice, savory garlic-sesame ground pork, a perfectly fried egg, and a bright crunch of quick-pickled vegetables. All drizzled with a creamy, spicy sriracha mayo.

Yields: 2 generous servings
Prep time: 20 minutes (includes quick-pickling time)
Cook time: 15 minutes
Serving time: Immediate

Ingredients

For the Quick-Pickled Vegetables (Do Chua):

• ½ cup shredded or matchstick carrots
• ½ cup shredded or matchstick daikon radish
• ¼ cup rice vinegar
• ¼ cup warm water
• 1 tbsp sugar
• ¼ tsp salt

For the Sriracha Mayo:

• ¼ cup mayonnaise
• 1-2 tbsp sriracha (adjust to taste)
• 1 tsp lime juice

For the Garlic-Sesame Pork:

• 1 tbsp neutral oil (like avocado or vegetable)
• 2 cloves garlic, minced
• 1 shallot, finely minced (or ¼ cup finely chopped onion)
• 1 lb ground pork
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp maple syrup or brown sugar
• 1 tsp sriracha (optional, for extra heat)
• 1 tsp sesame oil

For the Bowls:

• 2 cups cooked jasmine rice, warmed
• 2-4 large eggs (1 or 2 per person)
• 1 tbsp neutral oil for frying eggs
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh mint, chopped (optional)
• 1 jalapeño, thinly sliced (optional)
• 2 green onions, thinly sliced

Instructions

1. Quick-Pickle the Vegetables:
In a small bowl, combine the warm water, rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Add the shredded carrots and daikon, pressing them down to submerge. Set aside for at least 15-20 minutes while you prepare the other components. (This can be done days ahead and stored in the fridge).

2. Make the Sriracha Mayo:
In another small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Adjust the sriracha to your preferred spice level. Set aside.

3. Cook the Garlic-Sesame Pork:
Heat 1 tbsp of neutral oil in a large skillet over medium-high heat. Add the garlic and shallot and cook for 1 minute until fragrant. Add the ground pork, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Drain off any excess fat, if desired. Reduce the heat to low and stir in the soy sauce, fish sauce, maple syrup, and optional sriracha. Cook for another minute, stirring to coat. Remove from heat and stir in the sesame oil.

4. Fry the Eggs:
While the pork is cooking, heat a separate non-stick skillet over medium heat with 1 tbsp of oil. Fry the eggs to your preference (a runny yolk is highly recommended for this dish!). Season with a pinch of salt and pepper.

5. Assemble the Bowls:
Divide the warm jasmine rice between two bowls. Top each with a generous portion of the garlic-sesame pork. Drain the quick-pickled vegetables and place a pile next to the pork. Carefully place one or two fried eggs on top.

6. Garnish and Serve:
Drizzle generously with the sriracha mayo. Garnish with fresh cilantro, mint, sliced jalapeño, and green onions. Serve immediately, encouraging everyone to mix the runny egg yolk and all the components together.

Chef’s Notes & Tips

• Protein Swap: Ground chicken, turkey, or even a plant-based ground meat alternative work wonderfully here.
• Vegetarian/Vegan Version: Use crumbled firm tofu or tempeh instead of pork. Substitute the fish sauce with vegan fish sauce or more soy sauce, and use a vegan mayonnaise.
• No Daikon? You can use all carrots, or even thinly sliced cucumber or radishes.
• Meal Prep Friendly: The pickled vegetables and sriracha mayo can be made up to a week in advance. The pork mixture can be cooked 2-3 days ahead and reheated. Simply fry the eggs and assemble the bowls when ready to eat.
• Extra Crunch: For an authentic Bánh Mì experience, add a few slices of English cucumber to the bowl.