Vietnamese-Inspired Rice Bowl with Herb Pesto

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant rice bowl combining fragrant jasmine rice, fresh vegetables. This Vietnamese-inspired rice and grain recipe, ready in about 40 minutes, pairs jasmine rice, water, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups water
• 1 cup packed fresh cilantro
• 1/2 cup packed fresh basil
• 1/4 cup packed fresh mint
• 1/4 cup roasted peanuts
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 2 garlic cloves
• 1/4 cup vegetable oil
• 1 medium carrot, julienned
• 1/2 cup cucumber, sliced thin
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon salt

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice and 1 1/2 cups water in a pot, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
2. Step 2: While rice cooks, prepare the herb pesto by combining 1 cup packed fresh cilantro, 1/2 cup packed fresh basil, 1/4 cup packed fresh mint, 1/4 cup roasted peanuts, 2 tablespoons lime juice, 1 tablespoon fish sauce, 2 garlic cloves, 1/4 cup vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon red chili flakes in a food processor. Pulse until a coarse pesto forms with some texture remaining.
3. Step 3: Fluff the cooked rice with a fork and divide into four bowls. Top each bowl with 1 medium julienned carrot, 1/2 cup thinly sliced cucumber, 1/2 cup bean sprouts, and 2 sliced green onions.
4. Step 4: Spoon 2-3 tablespoons of the prepared herb pesto over each bowl, and gently toss everything together just before eating to coat the rice and vegetables with vibrant flavor.