Guess what's up? Banh mi bowls!
Let's make banh mi bowls!
A whole lotta freshness is about to come your way, and it also happens to be incredibly delicious.
You know when I'm crafting recipes for you guys, I am all about boosting the freshness factor without sacrificing any flavor. I've combined two of my favorite things: meatballs and banh mi sandwiches.
Now, traditional banh mi sandwiches have pork or chicken, pickled cucumber, carrot and daikon, cilantro and a chili or mayonnaise sauce on French bread. Yum, right?!
But in today's food mash-up (I know, why mess with something that's already super delish?), we're forgoing the bread and putting all the delish fillings on top of rice, and making the meat into meatballs.
Sounds scrumptious, right?
Well, it totally is. The meatballs are pork with soy sauce, fish sauce, Sriracha and sesame oil, and they're literally the juiciest, most flavor-packed morsels you'll ever cross paths with in life.
If these meatballs make it to the bowls, they're lucky.
And it's also totally easy and fun to make your own pickled veggies. If you don't have much time, you can quick-pickle them and toss 'em on the bowl, or if you have some patience, you can let 'em develop even more flavor over night.
All it takes is thinly sliced veggies, rice wine vinegar, salt and a pinch of sugar. They're worth the wait, folks.
These bowls have the best pickled vegetables!
So then there's an extra special ingredient I like to add to my banh mi bowls. And it's a smattering of bright and colorful quick-pickled veggies!
There's cucumber, carrots, radishes and jalapenos because each and every one of them goes well in our banh mi meatball bowls.
You simply brine them in a pickled salt and sugar solution and voila, you have pickled veg.
Try them on these bowls (or a sandwich, pizza or pasta) and you won't be sorry, promises.
I'm seriously so obsessed with this recipe. Tender meatballs, hearty brown rice, briny, crisp veggies, fresh cilantro and cilantro cheese and spicy mayo. What could possibly go wrong with these banh mi bowls?Print
Banh Mi Bowls
Vietnamese-inspired meatballs tucked in a bowl of rice, pickled vegetables and spicy aioli.
- Prep Time: 15-20 mins
- Cook Time: 15-20 mins
- Total Time: 30-40 mins
- Yield: Makes 6 bowls 1x
- Category: Dinner
- Method: Baking, Stove-Top
- Cuisine: Vietnamese-inspired
- 1 cup rice wine vinegar
- ½ cup water
- 1 teaspoon coarse salt
- Pinch granulated sugar
- ½ large English cucumber, thinly sliced
- 6 radishes, thinly sliced
- 1 cup matchstick carrots
- 1 jalapeno, thinly sliced
- 1-pound ground pork
- ¾ cup breadcrumbs or cooked rice
- 1 large egg
- 2-3 cloves garlic, peeled and minced
- 2-inch piece ginger, peeled and minced
- 1 tablespoon minced onion
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 teaspoon Sriracha
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- 2 cups cooked Jasmine or basmati rice
- Handful fresh cilantro leaves
- ¼ cup mayonnaise
- 1-2 tablespoons Sriracha
- To pickle vegetables: Pour vinegar, water, salt and sugar in a medium saucepan and bring to a boil. Whisk until salt and sugar are dissolved. Allow vinegar mixture to slightly cool. Tightly pack vegetables in a quart jar, then pour vinegar mixture into the jar. Fit with a lid and refrigerate for at least one hour (the longer, the better).
- To make meatballs: Preheat oven to 375 degrees. Fit a baking sheet with a wire rack, then coat with cooking spray. In a large mixing bowl, thoroughly combine meatball ingredients. Form into 12 2-inch balls and line them on the wire rack. Bake 13-17 minutes, until internal temperature reaches 145 degrees.
- To assemble bowls: In 6 bowls, layer cooked rice, meatballs, pickled vegetables and cilantro leaves. In a small bowl, whisk together mayonnaise and Sriracha. Drizzle Sriracha mayo on top of meatballs and pickled veggies.
Cooking Tip: If able, refrigerate the vegetables overnight for more flavor.
- Serving Size: ⅙ of recipe
- Calories: 301
- Sugar: 1g
- Sodium: 678mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 31mg
Keywords: easy, healthy, homemade, from scratch, best, weeknight