Meatball Banh Mi Bowl
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
23 mins
-
Cook Time
23 mins
-
Total Time
30 mins
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Servings
5
-
Calories
642 kcal
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Cuisine
Asian, Vietnamese
Meatball Banh Mi Bowl
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Delicious, incredibly easy to make Meatball Banh Mi Bowls with a quick and easy quick pickle, a spicy mayo sauce served with cooked rice. These bowls are packed with lots of nutrition and good for you ingredients, perfect for a busy weeknight dinner or lunch with friends.
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Ingredients
Quick Pickle
- 1 medium carrot peeled and cut into matchsticks
- 4 mini cucumbers sliced
- 3 Thai red chilies sliced
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup sugar
Sriracha Mayonnaise
- ½ cup mayonnaise
- 1 tablespoon Sriracha sauce
Meatballs
- 1 pound ground pork
- 2 teaspoons lemongrass paste
- 3 cloves garlic minced
- 4 green onions finely chopped
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon white pepper
Other
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro chopped
- 4 cups cooked rice
- 2 tablespoons sesame seeds toasted
Instructions
- Make the quick pickle. Combine all the quick pickle ingredients in a bowl and refrigerate until ready to serve. Any leftovers can be stored in the fridge for up to 2 weeks.
- Make the spicy mayo. In a small bowl whisk the mayonnaise and Sriracha together until well blended. Refrigerate until ready to use.
- Make meatballs. In a medium size bowl combine all the meatball ingredients and mix well. Shape into golf-ball size meatballs.
- Cook the meatballs. Heat the vegetable oil in a skillet over medium heat. Add the meatballs and cook (in batches if needed) for 5 to 7 minutes or until evenly browned and cooked through.
- Assemble bowls. Add rice in bowls, then top with a few meatballs, some quick pickles, and a drizzle of sriracha mayo. Garnish with cilantro and sesame seeds then serve.
Notes
- Nutritional information includes rice.
- For a healthier version, use brown rice or cauliflower rice instead of plain white rice.
- The pickled veggies will last up to 2 weeks in the refrigerator, so you can prep them ahead to save time.
- Instead of making meatballs, make the meatball mixture and cook it like that in a skillet until no longer pink, breaking it up with a spatula or wooden spoon as it cooks.
- These Banh Mi Bowls are best served fresh but the great news is that you can store leftovers in the refrigerator. I recommend storing the recipe components separately in airtight containers. The quick pickle will last up to 2 weeks in the fridge, the meatballs and cooked rice will last 3 to 4 days, and the mayo will last up to 2 months.
Nutrition Information
Show Details
Serving
1bowl
Calories
642kcal
(32%)
Carbohydrates
53g
(18%)
Protein
21g
(42%)
Fat
38g
(58%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
13g
Monounsaturated Fat
13g
Trans Fat
0.04g
Cholesterol
75mg
(25%)
Sodium
1026mg
(43%)
Potassium
504mg
(14%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
2439IU
(49%)
Vitamin C
45mg
(50%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 642kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 75mg | 25% |
| Sodium | 1026mg | 43% |
| Potassium | 504mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 2439IU | 49% |
| Vitamin C | 45mg | 50% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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