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5.0 from 3 votes

Ground Venison Banh Mi Bowls

This vibrant banh mi bowl recipe is packed with flavorful meat, crisp pickled vegetables, and a zesty kick from spicy sriracha mayo. This recipe is one of my favorite healthy ground venison recipes. If you're looking to try a uniquely satisfying meal with your ground venison, this recipe is the perfect choice!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 558 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Meat:
  • 1 lb ground venison
  • 2 tablespoon olive oil
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh garlic, minced
  • ⅓ cup green onions, finely chopped
  • ¼ cup soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
Pickled Vegetables:
  • 1 cup daikon radish, cut into thin ribbons
  • 1 cup carrots, cut into thin ribbons
  • 1 cup mini cucumbers, cut into thin ribbons
  • 1 ¼ cup water
  • ¾ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
Sriracha Mayo:
  • 3 tablespoon mayonnaise
  • 1 tablespoon Sriracha hot sauce
Other Ingredients:
  • 3 cups cooked sticky rice
  • cilantro leaves, for serving
  • jalapeno, thinly sliced, for serving
  • green onions, sliced at an angle, for serving
  • Lime wedges, for serving

Instructions

Pickled Vegetables:
    Cup of Yum
  1. Prepare the vegetables at least 2 hours in advance.
  2. To a small saucepan, add water, rice vinegar, sugar, and salt. Bring to a boil and simmer until the sugar and salt have dissolved. Let the mixture fully cool before pouring it over the vegetables. This helps keep the vegetables crisp.
  3. Use a mandoline slicer to thinly slice the vegetables into ribbons. Use the lowest setting possible to get super thin slices. Alternatively, you can achieve a similar result with a vegetable peeler.
  4. Gently pack the vegetables into individual jars or containers.
  5. Pour the cooled pickling brine over the vegetables in each jar or container. Cover jars with lids and refrigerate until ready to use.
Sriracha Mayo:
  1. Combine mayonnaise and sriracha in a small bowl. Transfer to a zippered bag for drizzling. Cut a small corner off the bag when ready to serve.
Meat:
  1. In a small bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, and fish sauce. Set aside until ready to use.
  2. Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan.
  3. Add ground venison, ginger, and garlic to the pan. Break the meat up with a spatula and spread it into an even layer in the pan. Cook for 3-4 minutes, or until the meat is browned on one side.
  4. Flip the meat and cook for an additional 2-3 minutes.
  5. Add the soy sauce mixture and chopped green onions to the pan. Stir to combine and cook for 5-6 minutes, stirring occasionally. Most of the sauce should be absorbed into the meat and the meat should be caramelized from the sauce.
Assembly:
  1. Spread cooked sticky rice in the bottom of bowls. Place venison on one side of the bowl. Arrange pickled vegetables and other toppings on the other side of the bowl. Drizzle with sriracha mayo. Serve and enjoy!

Notes

  • You can use any ground meat of your choosing for this recipe - whether it's wild game meat, ground pork, ground beef, etc.
  • Daikon radish, carrots, and cucumbers are traditional banh mi vegetables. I like to use Persian cucumbers (mini cucumbers) but English cucumbers work well too. If you can't find daikon radish, any variety of radish will work.
  • You can top your bowl however you please! See recipe post for recipe variations.
  • A mandoline slicer is the perfect tool for making thin vegetable ribbons. If you don't have access to one, a vegetable peeler will work as well!
  • Allowing the pickling brine to cool completely ensures the vegetables stay perfectly crisp and keep their vibrant color.
  • The meat in this recipe is very similar to the meat in my ground venison bulgogi tacos recipe. You can make a big batch and use the meat for 2 recipes!

Nutrition Information

Calories 558kcal (28%) Carbohydrates 46g (15%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 8g Monounsaturated Fat 10g Trans Fat 0.02g Cholesterol 95mg (32%) Sodium 1281mg (53%) Potassium 734mg (21%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 5477IU (110%) Vitamin C 19mg (21%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 558

% Daily Value*

Calories 558kcal 28%
Carbohydrates 46g 15%
Protein 30g 60%
Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 10g 50%
Trans Fat 0.02g 1%
Cholesterol 95mg 32%
Sodium 1281mg 53%
Potassium 734mg 16%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 5477IU 110%
Vitamin C 19mg 21%
Calcium 71mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.