Banh Mi Ramen Noodle Bowl

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Cold ramen noodles with pickled vegetables, herbs, and spicy mayo—like a deconstructed banh mi in bowl form.

Vinegar and bite—Ramen winds through herb bouquets—Crunch, heat, and whisper

Ingredients

4 portions ramen noodles, cooked and chilled
1/2 cup pickled carrots and daikon
1/2 cucumber, julienned
1/4 cup cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons spicy mayo
1 tablespoon soy sauce
Juice of 1/2 lime
1/4 cup crushed peanuts (optional, plus extra for topping)
Kosher salt and black pepper, to taste

Preparation

In a large bowl, toss chilled ramen noodles with soy sauce and lime juice until evenly coated.
Arrange pickled carrots and daikon, julienned cucumber, cilantro, and mint over the noodles.
Drizzle spicy mayo over the top and sprinkle with crushed peanuts if desired.
Finish with your choice of toppings: pickled jalapeño slices, bean sprouts, crispy fried shallots, thinly sliced red chili, radish ribbons, extra crushed peanuts, sriracha drizzle, and extra herbs.
Serve cold as a refreshing, tangy noodle salad.

Perfect Pairings

Drink

Vietnamese Iced Coffee (Ca Phe Sua Da)

A strong, sweet, and creamy Vietnamese Iced Coffee provides a bold and refreshing contrast to the tangy and savory Banh Mi Ramen Noodle Bowl. Its robust flavor stands up to the rich ingredients, while its sweetness balances the savory notes, making it a classic Vietnamese pairing.

Music

Urban street jazz

Topping Ideas

Pickled Jalapeño Slices
Add for tangy heat and a true banh mi vibe.
Fresh Bean Sprouts
Top for extra crunch and freshness.
Crispy Fried Shallots
Sprinkle for deep, savory crunch.
Thinly Sliced Red Chili
Add for a clean, spicy kick.
Radish Ribbons
Use for peppery color and snap.
Extra Crushed Peanuts
Scatter for nutty, salty crunch.
Sriracha Sauce Drizzle
Finish with a fiery, tangy swirl (distinct from spicy mayo).
Extra Herbs (Thai basil or more mint)
Add for bursts of fragrance and color.