Recipe: Banh Mi-Inspired Rice BowlDescription: A flavorful rice bowl featuring lemongrass grilled chicken, pickled vegetables, fresh cucumber, and a spicy mayo drizzle.Serves: 4 people Total Time: 55Difficulty: Easy to follow Ingredients needed: 2 cups jasmine rice, 2 tablespoon fish sauce, 1 tablespoon soy sauce, 2 tablespoon vegetable oil, 1 tablespoon brown sugar, 2 sprig lemongrass, 2 clove garlic, 1 tablespoon lime juice, 500 g chicken thighs, 0.5 cup rice vinegar, 0.5 cup water, 0.25 cup sugar, 1 large carrot, 0.5 large daikon, 0.25 cup mayonnaise, 1 tablespoon sriracha, 1 medium cucumber, 1 medium jalapeño, 0.25 cup cilantroInstructions: Cook the jasmine rice according to package instructions. In a bowl, combine the fish sauce, soy sauce, vegetable oil, brown sugar, minced lemongrass, minced garlic, and lime juice to create the marinade. Add the chicken thighs to the marinade and refrigerate for at least 15 minutes. While the chicken is marinating, prepare the pickled vegetables: In a small saucepan, combine rice vinegar, water, and sugar. Heat until the sugar dissolves, then pour over julienned carrots and daikon in a bowl. Let them pickle for at least 15 minutes. Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken for about 5-6 minutes on each side, or until fully cooked. Remove from heat and let rest for a few minutes before slicing. In a small bowl, mix mayonnaise with sriracha to create the spicy mayo sauce. Assemble the bowls by placing jasmine rice at the base. Top with grilled chicken slices, pickled vegetables, cucumber slices, and jalapeño slices. Drizzle the spicy mayonnaise over the top and garnish with fresh cilantro.Perfect for: Meal planning, weekly preparation, home cooking Tags: Vietnamese, grilled, rice bowlThis Banh Mi-Inspired Rice Bowl recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 55 minutes. Great for weekly meal prep and family dinners.