This recipe brings bold Vietnamese flavors to your dinner table—without any fuss. Ground turkey is savory and packed with umami, while the quick pickled carrots and cucumbers bring that signature Banh Mi tang.
Drizzle with creamy sriracha mayo and serve it all over rice. It’s light, flavorful, and crazy satisfying.
Perfect for meal prep, easy weeknight dinners, or when you’re craving something fresh and vibrant.
Why I Love This Recipe
This dish was born out of a late-night Banh Mi craving, but with zero energy to toast a baguette. I threw everything into a bowl with rice—and wow. It’s fresh, satisfying, and has that perfect balance of savory, spicy, tangy, and creamy. Plus, it uses pantry staples and comes together fast.
- Balanced flavor: salty, sour, sweet, spicy, and creamy
- Ready in 30 minutes
- Easy to customize
- Great for lunch the next day
- No fancy tools needed
What You’ll Need
For the Bowls:
- 1 lb ground turkey (93% lean)
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 cups cooked jasmine rice
For the Pickled Veggies:
- 1 cup shredded carrots
- 1/2 English cucumber, thinly sliced
- 1/3 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Sriracha Mayo:
- 1/3 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
Toppings:
- 2 tbsp chopped fresh cilantro
- 1 green onion, thinly sliced
Pro Tips
- Let the pickled veggies sit while you cook the meat—they get better with time.
- Use day-old rice for the best texture if you’re meal prepping.
- Add extra sriracha if you like it spicy, or keep the mayo mild for balance.
- Thinly slice cucumbers so they soak up the pickle flavor fast.
- Hoisin sauce adds that sweet-salty magic—don’t skip it!
Tools Required
- Large skillet
- Small bowl for sauce
- Medium bowl for pickling
- Cutting board
- Knife
- Spoon or spatula
- Small whisk or fork for mayo
Substitutions and Variations
- Protein: Use ground chicken, pork, or tofu instead of turkey.
- Grains: Swap rice with quinoa or rice noodles.
- Sauce: Use plain Greek yogurt instead of mayo for a lighter version.
- Toppings: Add jalapeños or shredded red cabbage for crunch and heat.
Make Ahead Tips
- Pickled veggies can be made up to 3 days ahead and stored in the fridge.
- Sriracha mayo keeps for 5 days in a sealed container.
- Cook the turkey and rice in advance, then reheat and assemble when ready.
Recipe & Instructions
Step 1: Make the Quick Pickled Veggies
In a medium bowl, combine 1 cup shredded carrots, 1/2 thinly sliced English cucumber, 1/3 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Stir well and let sit while you prepare everything else.
Step 2: Make the Sriracha Mayo
In a small bowl, mix 1/3 cup mayo, 1–2 tbsp sriracha (to taste), and 1 tsp lime juice. Stir until smooth and creamy. Set aside.
Step 3: Cook the Ground Turkey
Heat 1 tbsp sesame oil in a large skillet over medium heat. Add 1 lb ground turkey and cook for 5–6 minutes, breaking it up as it browns. Add 2 minced garlic cloves and 1 tsp grated ginger. Stir and cook for 1 more minute. Add 2 tbsp soy sauce and 1 tbsp hoisin sauce. Cook another 2–3 minutes until the turkey is coated and cooked through.
Step 4: Assemble the Bowls
Spoon 1/2 cup of cooked jasmine rice into each bowl (makes 4 bowls). Top with the warm ground turkey, drained pickled veggies, a drizzle of sriracha mayo, and garnish with chopped cilantro and sliced green onions.
Leftovers and Storage
- Store all components separately in airtight containers in the fridge for up to 4 days.
- Reheat rice and turkey together in the microwave.
- Keep pickled veggies and mayo cold and assemble fresh.
Servings and Cook Time
Servings: 4
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Macros (Per Serving, Estimated)
- Calories: 430
- Protein: 28g
- Carbs: 35g
- Fat: 20g
- Fiber: 2g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Pickling carrots and cucumbers in vinegar, salt, and sugar not only brings brightness—it breaks down the fibers just enough for that crisp-tender bite. Ground turkey gets flavor-packed thanks to umami-rich soy sauce and hoisin. And the fat in the sriracha mayo helps balance the acidity and spice for a rounded flavor bite.
Common Mistakes
- Not draining pickled veggies: Too much liquid makes your bowl soggy.
- Overcooking the turkey: It gets dry—pull it off the heat once it’s fully browned.
- Skipping the mayo: It’s key for balancing the heat and acidity.
- Not slicing cucumbers thin enough: Thick slices won’t soak in the vinegar fast.
What to Serve With
- Steamed edamame with sea salt
- Vietnamese iced coffee or jasmine tea
- Chopped mango or pineapple on the side
- Egg rolls or spring rolls
FAQ
Can I use brown rice?
Yes! It adds a nuttier flavor and more fiber.
Is this spicy?
The mayo is where the spice lives. You can adjust the sriracha to your taste.
Can I make it vegetarian?
Swap the turkey for crumbled tofu or a plant-based ground.
Can I skip the pickling step?
You can, but it adds that classic Banh Mi flavor. Even 10 minutes helps!
Is this good for meal prep?
Yes, keep each component separate and assemble when ready to eat.
Wrap-Up
These Ground Turkey Banh Mi Bowls bring all the flavor with half the effort. They’re fresh, fast, and totally flexible. Give them a try and let me know in the comments how yours turned out or if you made any fun twists!