Gluten-Free Chicken Banh Mi Bowls with Pickled Veggies

My Kitchen Adventure

I first tried a Banh Mi sandwich years ago. It was so full of flavor. I wanted to make a version you could eat with a spoon. That’s how these bowls were born. I still laugh at my first try. I used too much fish sauce! It was very salty.

This recipe is my happy solution. It has all the good tastes in one bowl. You get crunchy, tangy, and savory in every bite. Doesn’t that sound good? Have you ever tried a Banh Mi before? Tell me what you thought!

Why This Bowl is Special

This is more than just mixing food in a bowl. It’s about balance. The warm, savory chicken sits on cool rice. Then you add bright, pickled veggies. The creamy sauce ties it all together. Every part has a job.

This matters because food should make you feel good. This gluten-free dairy-free dinner does that. It’s a high-protein bowl recipe that fills you up. But it also feels light and fresh. That’s a good trick for an easy weeknight meal.

The Magic of Quick Pickles

Do not skip the pickled veggies recipe. It is the secret. The vinegar makes the carrots and shallots bright and tangy. It only takes a few minutes to mix. I add the cucumbers right at the end so they stay crisp.

*Fun fact*: This method is called “quick pickling.” It uses vinegar, not fermentation. You can eat the veggies in minutes! What vegetable would you love to try pickling? I think radishes are wonderful.

Tips for the Best Chicken

Using ground chicken recipe is a smart shortcut. It cooks so fast. The key is to let it sit in the pan. Do not stir it right away. This gives it those tasty, crispy edges we all love.

When you add the sauce, let it cook down. It will get sticky and golden. This matters. It makes the flavor deep and rich. Your kitchen will smell amazing. This step turns simple chicken into a healthy chicken banh mi recipe star.

Putting It All Together

Now for the fun part. Grab your shallow bowls. Start with a bed of fluffy rice. Add a scoop of the golden chicken. Then a forkful of those crunchy quick pickled vegetables. Last, drizzle your sriracha sauce recipe on top.

The beauty of these Banh Mi rice bowls is you can build your own. Want more sauce? Add it! Love peanuts? Sprinkle them on. Do you prefer more pickles or more chicken in your bowl? I always go for extra pickles.

Ingredients:

Instructions

Step 1: Let’s make the quick pickled vegetables first. Whisk rice vinegar, coconut aminos, salt, and chili flakes. Toss in your carrot ribbons and shallots. Pop it in the fridge to get all tangy. (Don’t add the cucumbers yet, they get too soggy!)

Step 2: Now for the high-protein bowl recipe star! Cook your ground chicken with shallot and green onion whites. Let it get a nice sear. Strain out the extra liquid—this helps it get crispy later. Doesn’t that smell amazing already?

Step 3: Add sesame oil, ginger, and garlic to the pan. Sauté until golden and fragrant. This is the heart of the flavor! Return the chicken and add all the saucy ingredients. Let it cook until sticky and caramelized. What’s your favorite weeknight protein? Share below!

Step 4: Finish the gluten-free dairy-free dinner by stirring in herbs, sesame seeds, and peanuts. For the sriracha sauce recipe, just mix everything in a bowl. My grandson loves this creamy, spicy drizzle. (Taste your sauce and adjust the sriracha to your liking!)

Step 5: Time to build your Chicken Banh Mi Bowls! Add cucumbers to the pickled veggies. Layer rice, chicken, and those crunchy veggies in a bowl. Drizzle sauce over everything. I still laugh at how fast this easy weeknight meal disappears.

Creative Twists

Lettuce Wrap It: Skip the rice and serve in big lettuce cups for a crunch.

Mango Magic: Add sweet mango slices on top of your banh mi rice bowls.

Swap the Protein: Use ground turkey or tofu in this healthy chicken banh mi recipe.

Which one would you try first? Comment below!

Serving & Pairing Ideas

These bowls are a full meal! I love extra herbs like mint on top. A side of crispy seaweed snacks is fun for scooping. For a lighter touch, a simple side salad works too. Which would you choose tonight?

Keeping Your Bowls Bright and Tasty

Let’s talk about storing these Chicken Banh Mi Bowls. The secret is to keep things separate. Store the chicken and rice together in one container. Keep the pickled veggies and sauce in their own little jars. This keeps everything fresh and crisp. I learned this the hard way. I once mixed it all up right away. My lunch the next day was a soggy, sad mess!

Batch cooking this is a lifesaver. Make a big pot of rice and double the chicken. You’ll have a head start on dinner for days. This matters because a good plan takes the stress out of cooking. You deserve an easy weeknight meal that feels special. Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

Home cooking has little bumps. First, your chicken might steam instead of browning. Do not stir it right away! Let it sit in the hot pan for a few minutes. I remember when I learned this. My chicken finally got those delicious crispy edges. This matters because browning builds deep, rich flavor.

Second, pickled veggies can get too soft. Add the cucumbers right before you serve. They stay wonderfully crunchy. Third, the sauce might be too thick. Just stir in a tiny splash of water or lime juice. This matters because good texture makes every bite a joy. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best chicken to use for Vietnamese chicken rice bowls?

For these bowls, ground chicken is perfect. It soaks up all the tasty sauce and cooks so fast. This makes it a fantastic high-protein bowl recipe for busy nights. You can also use chopped chicken thighs. They stay very juicy. The key is to get that nice, caramelized sear in the skillet for the best flavor.

How do you make pickled vegetables for Vietnamese bowls?

This quick pickled vegetables recipe is simple. Just mix rice vinegar, coconut aminos, salt, and chili flakes. Pour it over sliced carrots and shallots. Let it sit in the fridge. The vinegar softens them just a bit and adds a bright, tangy crunch. *Fun fact: Pickling is an old way to keep veggies fresh without a fridge!*

What is the difference between Vietnamese and Hainanese chicken rice?

Hainanese chicken rice is very gentle and soft. The chicken is poached. Vietnamese style, like in our Chicken Banh Mi Bowls, is bolder. The chicken is sautéed with strong flavors like garlic, ginger, and fish sauce. Our banh mi rice bowls are also packed with crunchy, pickled veggies and a spicy sauce. They are lively and full of texture.

What sauce goes on Vietnamese chicken rice?

Our sriracha sauce recipe is creamy and spicy. It mixes dairy-free sour cream with garlic, lime, and sriracha. It’s the perfect drizzle for these gluten-free dairy-free dinner bowls. You can also use a simple mix of fish sauce, lime, and sugar. The sauce ties all the parts of the bowl together with a creamy, tangy kick.

Can I make Vietnamese chicken rice bowls ahead of time?

Yes! This is a great make-ahead meal. Cook the chicken and rice. Make the pickled veggies and sauce. Store each part in its own container in the fridge. Assemble your bowl when you are ready to eat. Reheat the chicken and rice, then add the cold, crisp toppings. It makes lunch or dinner a breeze.

What are some common toppings for Vietnamese chicken rice bowls?

Our healthy chicken banh mi recipe has the best toppings. You get the quick pickled veggies for crunch. Then add fresh herbs like cilantro and Thai basil. Roasted peanuts add a nice bite. The creamy sriracha sauce goes on top. Don’t forget the green onions! Each topping adds its own special layer of flavor and texture. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these vibrant bowls as much as I do. They turn a simple ground chicken recipe into a feast. My kitchen always smells amazing when this is cooking. I would love to hear about your adventure in the kitchen. Did you add your own twist? Have you tried this recipe? Tell me all about it in the comments below.

Happy cooking!
—Grace Hollander.

Vietnamese Chicken Rice Bowls with Pickled Vegetables

Author: Grace Hollander Cooking Method:Stovetop Cuisine:Vietnamese Asian Courses:Lunch Main Dinner

Difficulty:BeginnerPrep time: 25 minutesCook time: 25 minutesRest time: Total time: 50 minutesServings:4 servingsCalories:620 kcal Best Season:Summer

Description

Experience the vibrant flavors of Vietnam with these Chicken Rice Bowls, featuring savory ground chicken, quick-pickled vegetables, and a creamy sriracha sauce.

Ingredients

For the Pickled Veggies:

• 1/4 cup rice vinegar
• 1 tablespoon coconut aminos
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red chili flakes
• 1 cup thinly sliced carrot ribbons (about 1 medium carrot)
• 1/2 cup thinly sliced shallots (about 1 large shallot)
• 2 cups very thinly sliced Persian cucumbers (about 2 mini Persian cucumbers)

For the Chicken:

• 1 tablespoon avocado oil
• 1.5 pounds ground chicken (I use 93/7)
• 1/2 cup thinly sliced shallot (about 1 large shallot)
• 4 green onions, white and green parts divided
• 1 tablespoon toasted sesame oil
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1/3 cup coconut aminos
• 2 teaspoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon sriracha
• 2 teaspoons coconut sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon toasted sesame seeds
• 1/4 cup julienned Thai basil
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped roasted peanuts (optional)

Sriracha Sauce:

• 1/2 cup dairy-free sour cream (or sub avocado oil mayo)
• 1 clove garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons coconut sugar
• 2-3 tablespoons sriracha
• 1/2 teaspoon kosher salt

To Serve:

• Cooked Jasmine rice

Instructions

1. For the Pickled Veggies: In a medium bowl, whisk the rice vinegar, coconut aminos, salt, and chili flakes together. Add the carrot ribbons and shallots. Toss to combine. Do not add the cucumbers until you’re ready to serve. Set aside in the fridge.
2. For the Chicken: In a large, tall-sided skillet, heat the avocado oil over medium heat. Once hot, add the chicken, shallot, and the white parts of the green onion. Spread into an even layer and cook, undisturbed, for 4 minutes. Stir, and cook for an additional 3 to 4 minutes, or until the chicken is totally cooked through. Strain off the excess liquid using a strainer and set aside.
3. To the skillet, add the toasted sesame oil and increase the heat to medium-high. Once hot, add the garlic and ginger, sautéing until fragrant and golden, about 1 minute. Add the chicken back to the skillet and toss to combine.
4. Add the coconut aminos, fish sauce, rice vinegar, lime juice, sriracha, coconut sugar, salt, and red pepper flakes. Toss to combine. Cook, undisturbed, for 4 minutes until the sauce begins to caramelize. Toss and cook for another 4 minutes, until the liquid has mostly reduced, and the chicken is a deep golden brown with crispy edges.
5. Remove from the heat and add the sesame seeds, Thai basil, cilantro, and peanuts. Toss to combine and top with the remaining green parts of the green onions.
6. Sriracha Sauce: In a medium bowl, add the lactose-free sour cream, garlic, rice vinegar, lime juice, coconut sugar, sriracha, and salt. Stir to combine until smooth.
7. To Serve & Store: Add the cucumbers to the pickled veggie mixture and toss to combine. Serve in shallow bowls with a bed of jasmine rice, a scoop of the chicken mixture, a few forkfuls of the pickled veggies, and a drizzle of the sauce. Store any leftovers in separate airtight containers in the fridge for up to 4 days. For the best texture, keep the pickled veggies, sriracha sauce, and rice/chicken mixture stored individually and assemble your bowl fresh when ready to eat. Reheat the chicken and rice before serving, then top with the chilled pickled veggies, sauce, and herbs.

Notes

For a nut-free version, simply omit the peanuts. The pickled vegetables are best added fresh, so keep the cucumbers separate until just before serving to maintain their crunch.

Keywords:Chicken, Rice Bowl, Pickled Vegetables, Vietnamese, Ground Chicken, Dairy-Free