15 Light Vietnamese Rice Bowl Recipes for Simple Meals With Balance

Hello lovely readers!

If you’re like me and adore trying out new flavors, Vietnamese rice bowls are a delightful way to bring some excitement to your meals.

They’re light, satisfying, and perfectly balanced.

From lemongrass chicken to grilled eggplant, these bowls are a beautiful representation of Vietnamese cuisine.

Let’s explore these vibrant and fresh recipes together!

Lemongrass Chicken Rice Bowl

Lemongrass Chicken Rice Bowl is a delightful Vietnamese dish that combines the aromatic flavor of lemongrass with succulent pieces of chicken, all served over a bed of steamed rice. This dish is perfect for a family meal or a gathering with friends, offering a balance of flavors and textures that will impress everyone at the table. The lemongrass imparts a citrusy, crisp taste that complements the savory marinated chicken, while the rice soaks up the delicious juices, making every bite a treat.

The preparation of Lemongrass Chicken Rice Bowl is straightforward yet rewarding. With the right blend of spices and herbs, you can create a dish that captures the essence of Vietnamese cuisine. This recipe serves 4-6 people, making it ideal for sharing. The key is to use fresh ingredients, especially the lemongrass, which is the star of the dish, providing a unique and unmistakable flavor that’s both revitalizing and savory.

Ingredients for 4-6 servings:

• 1.5 lbs chicken thighs, boneless and skinless
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• 1 tablespoon lime juice
• 2 cups jasmine rice
• 4 cups water
• Fresh cilantro, for garnish
• Sliced cucumber and carrot, for serving
• Lime wedges, for serving

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs with vegetable oil, sugar, finely chopped lemongrass, minced garlic, fish sauce, soy sauce, oyster sauce, ground black pepper, and lime juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for more intense flavor.
2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker or a pot, combine the rinsed rice with 4 cups of water. Cook according to the rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Fluff with a fork and keep warm.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 5-7 minutes on each side until the chicken is cooked through and has a golden-brown crust. Remove from heat and let the chicken rest for a few minutes before slicing.
4. Assemble the Rice Bowls: Divide the cooked rice among serving bowls. Top each bowl with slices of the cooked chicken. Garnish with fresh cilantro. Serve with sliced cucumber, carrot, and lime wedges on the side for added crispness.

Extra Tips:

For the best results, make sure to use fresh lemongrass, as it provides a more vibrant flavor compared to dried or pre-minced varieties. If you prefer a spicier dish, consider adding a chopped chili or a dash of chili sauce to the marinade.

Additionally, allowing the chicken to marinate overnight will deepen the flavors, making it even more delicious. Adjust the seasoning with more fish sauce or lime juice to suit your taste preferences before serving.

Ginger Sesame Shrimp Rice Bowl

Ginger Sesame Shrimp Rice Bowl is a delicious and aromatic Vietnamese-inspired dish that combines succulent shrimp, fragrant ginger, and nutty sesame flavors over a bed of perfectly cooked rice. This dish is quick to prepare, making it an excellent option for a weeknight dinner or a special weekend meal.

The combination of fresh ingredients and spices creates a harmonious blend that’s both satisfying and nutritious. The shrimp is marinated in a ginger and sesame sauce, which not only enhances the flavor but also tenderizes the shrimp for a juicy result.

Served over fluffy jasmine rice, each bite is a perfect balance of savory and sweet, with a hint of spice. The addition of fresh vegetables adds color, texture, and nutritional value, making this dish not only delectable but also wholesome.

Ingredients (Serves 4-6):

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• 2 cups jasmine rice
• 4 cups water
• 1 red bell pepper, sliced
• 1 cup sugar snap peas, trimmed
• 1 carrot, julienned
• 3 green onions, sliced
• 2 tablespoons sesame seeds
• Salt and pepper to taste

Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

2. Marinate the Shrimp: In a large bowl, mix together the ginger, garlic, soy sauce, sesame oil, honey, and rice vinegar. Add the shrimp to the marinade, tossing to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

3. Cook the Vegetables: In a large skillet, heat the vegetable oil over medium-high heat. Add the red bell pepper, sugar snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Remove from the skillet and set aside.

4. Cook the Shrimp: In the same skillet, add the marinated shrimp, including the marinade. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Be careful not to overcook, as shrimp can become rubbery.

5. Assemble the Rice Bowl: Divide the cooked rice among serving bowls. Top with the cooked vegetables and shrimp. Garnish with sliced green onions and sesame seeds. Season with salt and pepper to taste.

Extra Tips: For an added depth of flavor, consider toasting the sesame seeds in a dry skillet over low heat until golden brown before using them as a garnish. This will enhance their nutty flavor.

You can also add a squeeze of lime juice over the top for a revitalizing citrus twist. If you prefer a bit of heat, sprinkle some crushed red pepper flakes over the dish. Additionally, make sure not to over-marinate the shrimp as the acid in the marinade can start to “cook” the shrimp, which may alter the texture.

Tofu and Vegetable Rice Bowl

This tofu and vegetable rice bowl is a delicious and wholesome dish inspired by Vietnamese flavors. It’s perfect for those looking for a healthy yet satisfying meal that’s both nutritious and full of vibrant colors. The dish features marinated tofu, a variety of fresh vegetables, and perfectly cooked rice, all brought together with a flavorful sauce that ties everything together.

This meal isn’t only easy to prepare but also a great way to enjoy a balanced meal with plenty of protein and vegetables. Whether you’re a seasoned cook or just starting out, this recipe offers a straightforward approach to creating a Vietnamese-inspired rice bowl at home. The combination of textures and flavors in this dish is sure to please everyone at the table.

Plus, it’s versatile enough to be adjusted according to your taste preferences or dietary needs. So, gather your ingredients and get ready to enjoy a delightful and comforting meal that will transport your taste buds straight to Vietnam.

Ingredients for 4-6 servings:

• 2 cups jasmine rice
• 1 lb firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1 carrot, julienned
• 4 green onions, chopped
• Fresh cilantro leaves for garnish
• Lime wedges for serving
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch. Cook the rice according to package instructions or in a rice cooker. Once cooked, fluff the rice with a fork and set aside.
2. Marinate the Tofu: In a bowl, combine soy sauce, sesame oil, rice vinegar, hoisin sauce, minced garlic, and grated ginger. Mix well. Add the cubed tofu to the marinade, ensuring each piece is well-coated. Allow it to marinate for at least 15 minutes.
3. Cook the Tofu: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated tofu cubes and cook until they’re golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
4. Stir-Fry the Vegetables: In the same skillet, add a little more vegetable oil if needed. Add the red bell pepper, broccoli florets, snow peas, and julienned carrot. Stir-fry the vegetables for about 5-7 minutes until they’re tender-crisp. Season with salt and pepper to taste.
5. Assemble the Rice Bowl: Divide the cooked rice into bowls. Top each bowl with the stir-fried vegetables and golden-brown tofu. Garnish with chopped green onions and fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the top.
6. Serve and Enjoy: Serve the tofu and vegetable rice bowls warm. Enjoy as is, or pair with your favorite Vietnamese dipping sauce for an extra kick.

Extra Tips:

For the best results, make sure to press the tofu before marinating. This helps remove excess moisture, allowing the tofu to absorb the marinade better and become more flavorful.

You can also customize this dish by adding other vegetables such as mushrooms or bok choy, depending on what you have on hand. If you prefer a spicier version, consider adding some sliced chili peppers or a dash of chili sauce to the marinade.

This dish can be stored in the refrigerator for up to three days, making it a great option for meal prep.

Grilled Pork and Pickled Veggie Rice Bowl

Experience the vibrant flavors of Vietnam with this Grilled Pork and Pickled Veggie Rice Bowl. This dish combines the savory taste of marinated grilled pork with the tangy crunch of pickled vegetables, all served atop a bed of fragrant jasmine rice.

It’s a satisfying meal that beautifully balances textures and flavors, perfect for lunch or dinner. The marinated pork is infused with lemongrass, garlic, and fish sauce, giving it a distinct and aromatic profile that pairs wonderfully with the fresh pickled veggies.

The pickled vegetables, typically consisting of carrots and daikon radish, add a revitalizing contrast to the rich and savory pork. They’re quick-pickled in a mixture of vinegar, sugar, and salt, providing a delightful tang that cuts through the richness of the grilled meat.

This dish isn’t only delicious but also visually appealing, with colorful vegetables and perfectly grilled pork slices. Perfect for serving 4-6 people, it’s an impressive dish that will transport your taste buds straight to Vietnam.

Ingredients (Serving Size: 4-6 People):

• 1.5 pounds pork shoulder or pork tenderloin
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 stalks lemongrass, finely chopped
• 1 teaspoon black pepper
• 2 cups jasmine rice
• 2 large carrots, julienned
• 1 daikon radish, julienned
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar (for pickling)
• 1 tablespoon salt
• Fresh cilantro, for garnish
• Chopped peanuts, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine fish sauce, soy sauce, sugar, vegetable oil, minced garlic, chopped lemongrass, and black pepper. Mix well until the sugar is dissolved.
2. Marinate the Pork: Slice the pork into thin strips and add it to the marinade. Verify all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Prepare the Pickled Vegetables: In a separate bowl, combine white vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved. Add the julienned carrots and daikon radish to the mixture. Cover and refrigerate for at least 30 minutes.
4. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions.
5. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Remove the pork from the marinade and grill for about 3-4 minutes on each side, or until cooked through and slightly charred.
6. Assemble the Rice Bowls: Divide the cooked rice among serving bowls. Top with grilled pork slices, pickled vegetables, and garnish with fresh cilantro and chopped peanuts.

Extra Tips:

For the best results, allow the pork to marinate overnight. This not only enhances the flavors but also tenderizes the meat, making it juicier and more flavorful.

If you don’t have a grill, you can use a broiler or a hot skillet to cook the pork. Additionally, the pickled vegetables can be made a day in advance and stored in the refrigerator—they’ll only get more flavorful with time.

Feel free to add other vegetables like cucumber or bell peppers to the pickling mix for extra variety.

Spicy Beef and Mint Rice Bowl

Spicy Beef and Mint Rice Bowl is a delightful Vietnamese dish that combines savory beef, aromatic herbs, and a hint of spice, all served over a bed of fluffy rice. This dish is perfect for those who love bold flavors and enjoy a balance of heat and vitality. The combination of spicy beef with the cooling taste of mint creates a harmonious blend that will tantalize your taste buds.

Ideal for a family dinner or a gathering with friends, this recipe is sure to impress everyone at the table. This dish offers an explosion of flavors and textures with each bite. The marinated beef is cooked to perfection, guaranteeing it’s tender and juicy. The rice acts as a perfect canvas, absorbing the flavors of the beef and herbs, while the fresh mint provides a revitalizing contrast.

The addition of fresh vegetables and a spicy dressing ties everything together, making it a complete and satisfying meal. This Spicy Beef and Mint Rice Bowl is a fantastic way to enjoy a taste of Vietnam in your own home.

Ingredients (Serves 4-6 people):

• 2 cups jasmine rice
• 1 1/2 pounds beef sirloin, thinly sliced
• 4 tablespoons fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon chili paste (adjust to taste)
• 1 cup fresh mint leaves, roughly chopped
• 1 cup fresh cilantro, roughly chopped
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/4 cup roasted peanuts, crushed
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, add 2 cups of water and the rice. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
2. Marinate the Beef: In a large bowl, combine the fish sauce, soy sauce, lime juice, sugar, and minced garlic. Add the beef slices and mix well to guarantee the beef is fully coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
3. Prepare the Vegetables: While the beef is marinating, slice the cucumber and julienne the carrot. Roughly chop the mint leaves and cilantro. Set aside.
4. Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes on each side until the beef is browned and cooked through. Remove from the skillet and set aside.
5. Assemble the Rice Bowl: Divide the cooked rice into bowls. Top each with a portion of cooked beef, sliced cucumber, julienned carrot, and a generous amount of mint and cilantro. Drizzle with chili paste according to your spice preference.
6. Garnish and Serve: Sprinkle the crushed peanuts over the top of each bowl. Serve the Spicy Beef and Mint Rice Bowl immediately and enjoy the vibrant flavors and textures.

Extra Tips:

• For the best flavor, marinate the beef for a couple of hours or overnight if possible.
• Adjust the level of spice by varying the amount of chili paste based on your taste preference.
• Make sure to slice the beef thinly for quicker cooking and a more tender result.
• If you don’t have jasmine rice, any long-grain rice can be a suitable substitute.
• For added crunch, serve with a side of pickled vegetables or add a handful of bean sprouts on top.

Coconut Curry Fish Rice Bowl

This recipe is designed to serve 4-6 people, guaranteeing that there’s plenty to go around. The dish isn’t only delicious but also visually appealing, with vibrant colors from the spices and herbs used in the curry.

The combination of fresh ingredients and aromatic spices makes this Coconut Curry Fish Rice Bowl a standout dish in Vietnamese cuisine, offering a unique and tasty experience that brings everyone together at the table.

Ingredients for 4-6 servings:

• 1 ½ pounds white fish fillets (such as cod or tilapia)
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• 1 red bell pepper, sliced
• 1 cup snap peas
• Salt and pepper to taste
• 2 cups jasmine rice
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, fluff with a fork and set aside, keeping it warm.
2. Sauté Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add Curry Paste: Incorporate the red curry paste into the skillet, stirring it with the onion mixture for 1-2 minutes to release its flavors.
4. Simmer the Sauce: Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine, bringing the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.
5. Cook the Vegetables and Fish: Add the sliced red bell pepper and snap peas to the skillet, cooking for another 3-4 minutes until the vegetables are slightly tender. Season the fish fillets with salt and pepper, then gently place them in the curry sauce. Cover and let the fish cook for about 6-8 minutes until it flakes easily with a fork.
6. Assemble the Rice Bowl: To serve, place a generous scoop of jasmine rice in each bowl. Top with the coconut curry fish and vegetables. Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of freshness.

Extra Tips: When cooking the fish, be careful not to overcook it, as it can become tough and lose its delicate texture.

Choose a mild white fish that will easily absorb the flavors of the curry sauce. For a spicier dish, you can add more red curry paste or a few slices of fresh chili. Ascertain that all your ingredients are prepared and measured before starting the cooking process, as this will make the cooking experience smoother and more enjoyable.

Sweet and Sour Chicken Rice Bowl

Sweet and Sour Chicken Rice Bowl is a delightful fusion of tangy and sweet flavors, perfectly complemented by succulent chicken and fluffy rice. This Vietnamese-inspired dish is a wonderful combination of tender chicken pieces coated in a vibrant sweet and sour sauce, served atop a steaming bowl of rice. It’s a perfect blend of flavors and textures that makes it a favorite among rice bowl enthusiasts.

The dish isn’t only appetizing but also simple to prepare, making it an excellent choice for a family meal. This recipe combines the freshness of vegetables with the savory taste of chicken, all enveloped in a rich sauce that highlights the delicate balance between sweet and sour. The use of traditional Vietnamese ingredients guarantees an authentic taste, while the inclusion of fresh herbs adds a revitalizing touch.

Serving size is for 4-6 people, making it ideal for a family dinner or a small gathering with friends.

Ingredients:

• 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup of jasmine rice
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, chopped
• 1 cup of pineapple chunks
• 2 tablespoons vegetable oil
• 1/2 cup of ketchup
• 1/4 cup of rice vinegar
• 1/4 cup of soy sauce
• 1/4 cup of brown sugar
• 2 tablespoons of cornstarch
• 3 garlic cloves, minced
• 1 tablespoon of fresh ginger, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Add the rice to a pot with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2. Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the onion, red and green bell peppers. Sauté for 3-4 minutes until they begin to soften. Add the garlic and ginger and cook for an additional 1-2 minutes until fragrant.
4. Prepare the Sauce: In a bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and cornstarch until smooth. Pour the sauce into the skillet with the vegetables. Stir constantly until the sauce thickens.
5. Combine Everything: Add the cooked chicken and pineapple chunks to the skillet. Stir well to coat everything in the sauce. Cook for another 2-3 minutes until everything is heated through.
6. Assemble the Rice Bowls: Divide the cooked rice among 4-6 bowls. Spoon the sweet and sour chicken mixture over the rice. Garnish with fresh cilantro before serving.

Extra Tips:

When cooking Sweet and Sour Chicken Rice Bowl, confirm that the chicken is cooked through to avoid any raw spots. You can substitute chicken thighs with chicken breast if you prefer a leaner cut.

If you like a bit more heat, consider adding a dash of chili sauce or fresh chili slices to the sauce. For a vegetarian option, replace chicken with tofu or additional vegetables like broccoli or snap peas.

Make sure to adjust the seasoning according to your taste, and feel free to add more sugar for a sweeter flavor or more vinegar for extra tanginess.

Veggie Spring Roll Rice Bowl

Veggie Spring Roll Rice Bowl is a delightful Vietnamese-inspired dish that combines the fresh flavors of traditional spring rolls with the hearty satisfaction of a rice bowl. This dish is perfect for those looking to enjoy a healthy, vibrant meal that’s both filling and flavorful.

By incorporating a variety of fresh vegetables, herbs, and tofu, the Veggie Spring Roll Rice Bowl offers a wholesome option for vegetarians and those seeking a light yet substantial meal. The combination of textures from the crispy tofu, crunchy vegetables, and fluffy rice, along with the tangy dipping sauce, makes this dish a feast for the senses.

The Veggie Spring Roll Rice Bowl isn’t only delicious but also highly customizable, allowing you to adjust the ingredients according to your preferences or whatever you have on hand. It’s a great way to use up leftover vegetables and can be adapted to suit different dietary needs or taste preferences.

Whether you’re preparing it for a family meal or a casual get-together, this dish is sure to impress with its colorful presentation and invigorating flavors. Now, let’s plunge into the ingredients and step-by-step instructions to create this delicious bowl.

Ingredients for Veggie Spring Roll Rice Bowl (Serves 4-6):

• 2 cups jasmine rice
• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup bean sprouts
• 1 cup shredded red cabbage
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts, chopped
• 1 lime, cut into wedges

For the dipping sauce:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 teaspoon chili garlic sauce

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, fluff the rice with a fork and set aside to cool slightly.
2. Prepare the Tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, mix together 2 tablespoons of soy sauce and sesame oil, then toss the tofu cubes in this mixture to coat.
3. Cook the Tofu: Heat vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until they’re golden brown and crispy on all sides, about 10 minutes. Remove from the skillet and set aside.
4. Assemble the Bowls: In each serving bowl, place a portion of cooked rice as the base. Arrange the shredded carrots, sliced cucumber, bean sprouts, and shredded red cabbage around the rice. Add the crispy tofu cubes on top.
5. Add Fresh Herbs: Sprinkle chopped mint, cilantro, and green onions over each bowl for added freshness and flavor.
6. Prepare the Dipping Sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, lime juice, sugar, minced garlic, and chili garlic sauce until the sugar dissolves. Adjust the seasoning to taste.
7. Serve: Drizzle the dipping sauce over the bowls or serve it on the side for dipping. Garnish each bowl with chopped roasted peanuts and serve with lime wedges.

Extra Tips:

To enhance the flavors of your Veggie Spring Roll Rice Bowl, try marinating the tofu for at least 30 minutes before cooking to allow the flavors to penetrate.

If you prefer a spicier kick, increase the amount of chili garlic sauce in the dipping sauce. For a more authentic touch, you can add a few slices of fresh chili or a dash of fish sauce to the dipping sauce.

Additionally, if you want to make the dish gluten-free, simply use tamari instead of soy sauce. The beauty of this dish lies in its adaptability, so feel free to experiment with different vegetables and herbs to suit your taste.

Turmeric Tofu and Peanut Rice Bowl

Turmeric Tofu and Peanut Rice Bowl is a vibrant and flavorful dish that brings together the earthy and aromatic flavors of turmeric and peanuts with the satisfying texture of tofu. This dish isn’t only visually appealing but also packed full of nutrients, making it a perfect choice for a wholesome meal. The turmeric gives the tofu a stunning golden color and a subtly warm flavor, while the peanuts add a delightful crunch and richness to the dish.

Combined with fluffy rice and a variety of fresh vegetables, this rice bowl is a simple yet delicious way to enjoy Vietnamese cuisine at home. The beauty of this dish lies in its simplicity and the balance of flavors and textures. The tofu is marinated in a mixture of turmeric and other spices, then sautéed until crispy on the outside and tender on the inside.

It’s then served over a bed of jasmine rice, accompanied by crisp vegetables and drizzled with a savory peanut sauce. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering with friends. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and sure to impress your taste buds.

Ingredients (Serves 4-6)

• 1 block of firm tofu
• 2 tablespoons turmeric powder
• 3 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 cups jasmine rice
• 1 cup coconut milk
• 1/2 cup roasted peanuts
• 1 cucumber, sliced
• 2 carrots, julienned
• 1 red bell pepper, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Tofu: Drain the tofu and press it between paper towels to remove excess moisture. Cut it into 1-inch cubes. In a large bowl, combine the turmeric powder, soy sauce, olive oil, and sesame oil. Add the tofu cubes and gently toss to coat them evenly. Let them marinate for at least 15 minutes to absorb the flavors.
2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with coconut milk and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork before serving.
3. Sauté the Tofu: Heat a non-stick pan over medium-high heat. Add the marinated tofu cubes and sauté them until they’re golden brown and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.
4. Prepare the Peanut Sauce: In a blender or food processor, blend the roasted peanuts until they’re finely ground. Add a little water, soy sauce, and a squeeze of lime juice to create a smooth sauce. Adjust seasoning with salt and pepper if needed.
5. Assemble the Rice Bowl: Divide the cooked rice into bowls. Top each serving with sautéed tofu, sliced cucumber, julienned carrots, and red bell pepper. Drizzle the peanut sauce over the top and garnish with fresh cilantro and lime wedges.

Extra Tips

To guarantee the best texture for your tofu, make sure to press out as much moisture as possible before marinating. If you prefer a spicier kick, consider adding a pinch of chili powder or a dash of hot sauce to the marinade.

You can also customize the vegetables based on what’s in season or your personal preferences, such as adding steamed broccoli or edamame for added protein. This dish is also delicious served cold, making it a great option for meal prep or packed lunches.

Garlic Lime Shrimp Rice Bowl

The Garlic Lime Shrimp Rice Bowl is a delightful Vietnamese-inspired dish that combines savory flavors with a hint of citrusy zest. This dish is perfect for those who love seafood and enjoy a quick yet satisfying meal. The combination of tender shrimp, fragrant garlic, and a squeeze of fresh lime makes this rice bowl a revitalizing and light option for lunch or dinner.

It’s also versatile enough to be customized with veggies or herbs of your choice, making it a great way to incorporate more greens into your diet. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering.

The base of this dish is jasmine rice, which is topped with succulent shrimp marinated in garlic, lime juice, and a touch of soy sauce. The dish is then garnished with fresh cilantro and a sprinkle of green onions, adding a burst of color and flavor. Whether you’re a seasoned cook or a beginner, this Garlic Lime Shrimp Rice Bowl is simple to prepare and is sure to impress your taste buds.

Ingredients (Serves 4-6):

• 2 cups jasmine rice
• 1 1/2 pounds large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 limes, juiced
• 1 teaspoon lime zest
• 1 tablespoon honey
• Salt and black pepper to taste
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions
• Lime wedges for serving

Cooking Instructions:

1. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the Marinade: In a large bowl, mix together the minced garlic, soy sauce, olive oil, lime juice, lime zest, and honey. Stir until well combined.
3. Marinate the Shrimp: Add the shrimp to the marinade, tossing to coat evenly. Let it marinate for about 10-15 minutes to absorb the flavors.
4. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from the heat and set aside.
5. Assemble the Rice Bowls: Divide the cooked rice among serving bowls. Top each bowl with the cooked shrimp. Garnish with chopped cilantro and sliced green onions. Serve with lime wedges on the side for squeezing over the top.

Extra Tips:

For a more vibrant dish, consider adding additional vegetables such as bell peppers, snap peas, or sliced carrots. These can be sautéed quickly in the same skillet after cooking the shrimp.

If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade. Remember to adjust the seasoning to your taste, especially the salt and lime juice, to make sure the flavors are balanced and to your liking.

Vietnamese Meatball Rice Bowl

Vietnamese Meatball Rice Bowl is a delicious and hearty dish that brings together the savory flavors of Vietnamese cuisine in a comforting and satisfying meal. This dish features juicy pork meatballs seasoned with traditional Vietnamese spices and herbs, served over a bed of fluffy jasmine rice and accompanied by fresh vegetables and herbs. The combination of textures and flavors makes this dish a favorite for both everyday meals and special occasions.

The meatballs are prepared with ground pork mixed with garlic, fish sauce, sugar, and black pepper, then cooked until perfectly browned and juicy. The rice is typically cooked to be light and fluffy, serving as the perfect base to soak up the flavors of the meatballs and any sauce or garnishes. Fresh vegetables such as cucumber, carrots, and herbs like cilantro or mint add a revitalizing crunch and vibrant color to the dish, making it both visually appealing and delightful to eat.

Ingredients (Serves 4-6):

• 1 pound ground pork
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 cups jasmine rice
• 4 cups water
• 1 cucumber, sliced
• 2 carrots, julienned
• Fresh cilantro or mint leaves, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground pork, minced garlic, fish sauce, sugar, and ground black pepper. Mix thoroughly until all ingredients are well incorporated. Form the mixture into small meatballs, about 1 inch in diameter.
2. Cook the Meatballs: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the meatballs in a single layer. Cook for 4-5 minutes on each side, or until the meatballs are browned and cooked through. Remove from the skillet and set aside.
3. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and let simmer for 15-18 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork before serving.
4. Prepare the Vegetables: While the rice is cooking, slice the cucumber and julienne the carrots. Set aside for assembling the bowls.
5. Assemble the Bowls: Divide the cooked rice among individual bowls. Top with the cooked meatballs, sliced cucumber, and julienned carrots. Garnish with fresh cilantro or mint leaves. Serve with lime wedges on the side for squeezing over the top.

Extra Tips:

For extra flavor, consider adding a drizzle of sriracha or hoisin sauce over the meatballs before serving. If you prefer, you can substitute ground chicken or beef for pork.

To enhance the dish, add pickled vegetables such as daikon or radish for an added tangy crunch. For a more substantial meal, include a fried or poached egg on top of each rice bowl.

Adjust the seasoning to your taste, keeping in mind that the fish sauce adds a salty element, while sugar balances it with a hint of sweetness.

Chili Basil Chicken Rice Bowl

Chili Basil Chicken Rice Bowl is a delightful and aromatic Vietnamese dish that brings together the heat of chili, the freshness of basil, and tender chicken atop a bed of fluffy rice. This dish is perfect for those who enjoy a balance of spicy and savory flavors, combined with the subtle fragrance of basil.

It’s a quick and easy meal that can be whipped up on a busy weeknight, yet it’s impressive enough to serve when entertaining guests. The combination of vibrant colors and enticing aromas will make this dish a favorite at any table.

In this recipe, tender pieces of chicken are marinated and stir-fried with a spicy chili sauce and fresh basil leaves. The dish is then served over perfectly cooked jasmine rice, providing a comforting and satisfying meal.

The key to mastering this recipe is in balancing the flavors – the spiciness of the chili, the savory notes from the sauce, and the fresh aroma from the basil. With this detailed guide, you’ll be able to create a delicious Chili Basil Chicken Rice Bowl that serves 4-6 people.

Ingredients (serves 4-6 people):

• 2 cups jasmine rice
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 4-5 Thai bird chilies, sliced
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1 lime, cut into wedges for serving

Cooking Instructions:

1. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 3 cups of water in a rice cooker or pot. Cook according to the manufacturer’s instructions or until the rice is tender and fluffy. Set aside once done.
2. Prepare the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 10 minutes.
3. Make the Stir-fry Sauce: In a small bowl, mix together the remaining soy sauce, fish sauce, oyster sauce, and sugar. Stir until the sugar dissolves.
4. Stir-fry the Chicken: Heat the remaining vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant. Add the marinated chicken and cook for 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
5. Add Vegetables and Sauce: Add the sliced red bell pepper to the skillet and stir-fry for another 2 minutes. Pour in the prepared stir-fry sauce and toss everything together, guaranteeing the chicken and vegetables are well coated.
6. Incorporate the Basil: Turn off the heat and immediately add the fresh basil leaves to the skillet. Stir until the basil is just wilted from the residual heat of the pan.
7. Assemble the Rice Bowls: Divide the cooked rice among serving bowls. Top each bowl with the chili basil chicken mixture. Serve immediately with lime wedges on the side for squeezing over the dish.

Extra Tips:

When making the Chili Basil Chicken Rice Bowl, consider adjusting the number of chilies according to your spice preference. Thai bird chilies are quite hot, so reduce or increase the quantity based on your tolerance.

Additionally, if Thai basil is available, it can be used instead of regular basil for a more authentic flavor. Always taste your sauce before adding it to the stir-fry to guarantee it meets your desired balance of sweetness and saltiness.

Finally, for a more colorful presentation, feel free to add additional vegetables like sliced carrots or snow peas.

Saigon Beef and Noodle Rice Bowl

Saigon Beef and Noodle Rice Bowl is a delightful Vietnamese dish that combines tender beef, fragrant rice, and fresh noodles into a satisfying meal. The dish is a perfect blend of flavors and textures, featuring marinated beef that’s cooked to perfection and served over a bed of rice and noodles. The addition of fresh herbs, crunchy vegetables, and a flavorful sauce elevates this dish, making it both hearty and invigorating.

This dish is ideal for a family meal, as it serves 4-6 people. It’s not only delicious but also a fun way to introduce Vietnamese cuisine to your dining table. The preparation involves marinating the beef to enhance its flavors and cooking it quickly to retain its tenderness. The rice and noodles are cooked separately and then combined with the beef, vegetables, and sauce to make a complete and satisfying meal.

Ingredients for 4-6 people:

• 1 lb beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 8 oz rice noodles
• 2 cups jasmine rice, cooked
• 1 cucumber, thinly sliced
• 1 cup bean sprouts
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, crushed
• 1 red chili, thinly sliced
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the soy sauce, fish sauce, garlic, sugar, lime juice, salt, and pepper. Add the thinly sliced beef strips to the marinade, making sure they’re well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse into the beef.
2. Cook the Noodles: While the beef is marinating, cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and set aside.
3. Prepare the Rice: Cook the jasmine rice in a rice cooker or on the stovetop according to package instructions. Once done, fluff it with a fork and keep it warm.
4. Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef in batches, cooking each batch for about 2-3 minutes until the beef is browned and cooked through. Remove from the skillet and set aside.
5. Assemble the Bowl: In serving bowls, layer a portion of jasmine rice, followed by the cooked rice noodles. Arrange the cooked beef on top and garnish with sliced cucumber, bean sprouts, mint leaves, cilantro, crushed peanuts, and sliced red chili.
6. Serve and Enjoy: Drizzle any leftover marinade or additional fish sauce over the assembled bowls for an extra burst of flavor. Serve immediately and enjoy the vibrant flavors and textures of this delicious Vietnamese dish.

Extra Tips:

When making Saigon Beef and Noodle Rice Bowl, it’s important to slice the beef thinly to guarantee it cooks quickly and remains tender. Using a sharp knife and partially freezing the beef for about 15 minutes can make slicing easier.

For an authentic touch, you can serve the dish with a side of nuoc cham, a traditional Vietnamese dipping sauce, which complements the flavors beautifully. Adjust the chili according to your spice preference and feel free to add other favorite vegetables for a personalized touch.

Grilled Eggplant and Tomato Rice Bowl

The Grilled Eggplant and Tomato Rice Bowl is a delightful Vietnamese-inspired dish that combines the smoky flavors of grilled vegetables with the fragrant aroma of jasmine rice. This dish is perfect for those seeking a healthy yet flavorful meal, packed with fresh ingredients and vibrant colors.

The eggplant absorbs the savory marinade beautifully, while the tomatoes add a burst of sweetness, creating a harmonious balance of flavors. Served over a bed of fluffy rice, this rice bowl is both satisfying and nutritious, making it ideal for a family dinner or a casual gathering with friends.

This recipe serves 4-6 people, making it a perfect option for sharing. To prepare the dish, you’ll need to start by preparing the vegetables and marinating the eggplant to guarantee it absorbs the rich flavors. Grilling the eggplant and tomatoes enhances their natural sweetness and adds a delicious charred taste that complements the rice.

The simplicity of the ingredients allows each component of the dish to shine, creating a wholesome and comforting meal that’s sure to become a staple in your recipe collection.

Ingredients:

• 2 large eggplants, cut into 1/2-inch thick rounds
• 4 ripe tomatoes, halved
• 2 cups jasmine rice
• 4 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, sliced

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
2. Marinate the Eggplant: In a large bowl, whisk together the soy sauce, olive oil, rice vinegar, honey, minced garlic, and sesame oil. Season with salt and pepper. Add the eggplant rounds to the marinade, ensuring they’re well coated. Let them marinate for at least 15-20 minutes.
3. Grill the Vegetables: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the marinated eggplant rounds and tomato halves on the grill. Cook the eggplant for 4-5 minutes on each side, until softened and charred. Grill the tomatoes for 3-4 minutes on each side until they’re slightly charred and softened.
4. Assemble the Rice Bowl: Divide the cooked rice among serving bowls. Arrange the grilled eggplant and tomatoes on top of the rice. Garnish with chopped cilantro and sliced scallions for a fresh finish.
5. Serve: Serve the Grilled Eggplant and Tomato Rice Bowl warm, allowing the flavors to meld together. Enjoy as a main course or pair with your favorite Vietnamese side dishes.

Extra Tips:

When selecting eggplants, look for ones that are firm and heavy for their size with smooth, glossy skin. Salting the eggplant before marinating can help reduce any bitterness and improve its texture.

If you don’t have access to a grill, you can also roast the eggplant and tomatoes in the oven at 400°F (200°C) until tender and slightly charred. For an added layer of flavor, consider drizzling some hoisin sauce or sriracha over the finished dish.

Adjust the seasoning to your taste, and feel free to experiment with additional toppings like toasted sesame seeds or crushed peanuts for extra crunch.

Hoisin Glazed Duck Rice Bowl

The Hoisin Glazed Duck Rice Bowl is a delightful fusion of flavors that brings together the rich, savory taste of duck with the sweet and tangy notes of hoisin sauce. This dish is a perfect example of Vietnamese cuisine‘s ability to balance flavors harmoniously. The duck is first marinated to absorb the flavors and then cooked to perfection, giving it a crispy skin while maintaining a juicy and tender interior.

Served over a bed of fragrant jasmine rice and garnished with fresh herbs and vegetables, this dish isn’t only a treat for the taste buds but also visually stunning.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The preparation of the Hoisin Glazed Duck Rice Bowl involves a few key steps, including marinating, roasting the duck, and assembling the bowls with rice and fresh garnishes. The result is a comforting and satisfying meal that showcases the delicious complexity of Vietnamese flavors.

Ingredients

• 2 duck breasts
• 1 tablespoon vegetable oil
• 1/2 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon five-spice powder
• 2 cups jasmine rice
• 3 cups water
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds
• Salt and pepper, to taste

Cooking Instructions

1. Prepare the Duck Marinade: In a medium bowl, combine the hoisin sauce, soy sauce, honey, rice vinegar, and five-spice powder. Mix well to guarantee all ingredients are evenly incorporated.

2. Marinate the Duck: Place the duck breasts in a shallow dish and pour the marinade over them. Confirm the duck is fully coated with the marinade. Cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally overnight for the best flavor infusion.

3. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff with a fork before serving.

4. Roast the Duck: Preheat your oven to 400°F (200°C). Heat vegetable oil in an oven-safe skillet over medium-high heat. Remove the duck from the marinade and pat dry with paper towels. Season both sides with salt and pepper. Place the duck breasts skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy and golden brown.

Flip the duck and transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare doneness. Remove from the oven and let it rest for 5 minutes before slicing.

5. Assemble the Rice Bowls: Divide the cooked jasmine rice among serving bowls. Top each with sliced duck breast, shredded carrots, sliced cucumber, cilantro, and green onions. Drizzle any remaining hoisin glaze from the skillet over the top. Sprinkle with sesame seeds for an added touch of flavor and texture.

Extra Tips

When cooking the duck, confirm the skin is thoroughly dried before searing to achieve the crispiest skin possible. Allowing the duck to rest after roasting is essential as it helps retain the juices, resulting in a more succulent texture.

Feel free to adjust the amount of honey in the marinade to suit your preference for sweetness. Additionally, you can add other garnishes like sliced red chili or pickled radish for extra flavor and a pop of color. Enjoy your Hoisin Glazed Duck Rice Bowl with a side of Vietnamese pickled vegetables for an authentic dining experience.