Brown rice topped with five spice chicken, pickled daikon and carrots

Banh Mi Chicken Rice Bowl

If you love Vietnamese Banh Mi sandwiches, then this version of a chicken banh mi rice bowl will definitely need to be made as soon as possible.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 155kcal
Author foodnessgracious


For The Pickled Veggies

  • 1 cup diced daikon radish
  • 1 cup diced carrot
  • 1 cup seeded and diced peeled cucumber
  • 1/4 cup chopped cilantro plus extra for garnish
  • 1 small red chili sliced thinly plus extra for garnish
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • Pinch of salt
  • 1 pound boneless chicken thighs
  • 3 teaspoons Chinese five spice powder
  • Sea salt and cracked black pepper
  • 5-6 cups cooked brown rice
  • Soy sauce
  • Sriracha hot sauce if desired


  • In a bowl combine the daikon, carrot, cucumber, cilantro, red chili, vinegar, sugar, and salt.
  • Mix well and let sit for 30 minutes.
  • Sprinkle the five-spice all over the chicken and season with salt and black pepper. Let rest for 10-15 minutes (or overnight for maximum flavor)
  • Preheat the grill to high and cook the chicken until no longer pink in the middle. Cover with foil and let rest for 3-4 minutes.
  • Warm the rice and divide between two bowls.
  • Using a slotted spoon scoop out some of the pickled veggie mix and place on top of the each rice bowl.
  • Roughly slice the chicken and divide between both bowls next to the pickled veggies.
  • Drizzle a small amount of soy sauce over the top of each dish.
  • Garnish with extra chopped cilantro and finely chopped red chili.
  • Serve with Sriracha sauce on the side.


Pickled veggies recipe adapted from New York Times Food.


Calories: 155kcal