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Keto Bánh Mì Bowls

Keto Bánh Mì Bowls

Keto Bahn Mi Bowl

These Keto Bánh Mì Bowls are the perfect way to get your Vietnamese food fix without all the carbs.  Typically I’m not a big fan of Vietnamese food, but my wife loves it so it makes it way onto our menu from time to time. If I’m being totally honest I wasn’t super excited when she asked me to make this recipe, but I was pleasantly surprised. The flavors were so bold and vivid (is that a real way to describe food?...I don’t know, but let’s go with it) I was smiling the whole time I was chewing.  So much so my cheek/jaw muscles were a little sore after eating.

We start off with a deliciously sticky charred chicken thigh and layer in goodness from kimchi, fresh vegetables, and a spicy mayo dressing. It’s one awesome bowl.

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It also makes for great leftovers as the flavors really meld together after a day or so making this a great meal-prep option.

We had a few fresh herbs: cilantro, basil, and mint, on hand the second day and added those in and it was perfect too.

Keto Bahn Mi Bowls
Serves: 4

Keto Bánh Mì Bowls

These Keto Bánh Mì Bowls are a delicious and fresh low carb meal option with plenty of flavor.

prep time: 15 minscook time: 20 minstotal time: 35 mins


For the chicken:
  • 3 tablespoons coconut oil
  • 1 lb chicken thighs
  • 3 tablespoons tamari
  • 3 tablespoons brown erythritol
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt
For the salad:
  • 1 cucumber, sliced (about 200g)
  • 4 serrano peppers, sliced
  • 1 cup kimchi
  • 6 radishes, thinly sliced (about 100g)
  • Butter lettuce
  • 1 green onion, thinly sliced
  • Handful of cilantro, minced
For the dressing:
  • 1/4 cup mayonnaise
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon avocado oil
  • 1 tablespoon sriracha
  • 2 teaspoons granulated erythritol


  1. 1. In a small bowl mix together the tamari, fish sauce, lime juice, brown erythritol, onion powder, garlic  salt, and red pepper flakes. In another small bowl whisk together the ingredients for the dressing and set aside. 
  2. 2. Heat the coconut oil over medium high heat. Add the chicken to the hot oil and brown 4-5 minutes per side until crispy. Pour in the sauce and stir until thick and sticky, about 2 minutes.
  3. 3. Assemble the bowls, drizzle with dressing, and serve. 



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