Meatball Banh Mi Bowl
User Reviews
5
-
Prep Time
23 mins
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Cook Time
7 mins
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Total Time
30 mins
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Servings
5
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Calories
642 kcal
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Cuisine
Asian, Vietnamese
Meatball Banh Mi Bowl
Description
Meatball Banh Mi Bowl features savory pork meatballs infused with lemongrass, garlic, fish sauce, and aromatics, pan-fried to brown and juicy perfection. They're served on fluffy cooked rice alongside quick pickled carrot and cucumber slices that bring a tart acidity to cut through the richness. A dollop of Sriracha mayonnaise adds a creamy, spicy element, while fresh cilantro and toasted sesame seeds provide fresh herbal notes and a nutty crunch.
The quick pickle is made by soaking carrots, cucumbers, and Thai chilis in a lightly sweetened rice vinegar brine, which softens the vegetables but preserves their crispness. The meatballs hold together well when cooked in batches in oil until evenly browned. Served layered, this bowl offers a mix of textures and flavors typical of the classic Vietnamese Banh Mi sandwich, but in an easy-to-serve rice bowl format.
Leftovers should be stored separately to keep textures, with the pickled vegetables lasting up to two weeks refrigerated and the cooked meatballs and rice stored for up to 3-4 days. The components can be prepared ahead for quick assembly at mealtime. For an alternate preparation, the meatball mixture can be cooked loose in a pan instead of formed into balls.
Ingredients
Quick Pickle
- 1 medium carrot peeled and cut into matchsticks
- 4 mini cucumber sliced
- 3 Thai chili sliced, red
- 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 cilantro chopped, fresh
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon white pepper
Other
- 2 tablespoons vegetable oil
- 2 tablespoons cilantro chopped, fresh
- 4 cups rice cooked
- 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
- The pickled vegetables can be refrigerated for up to two weeks and make a good make-ahead component.
- For quicker prep, cook the meatball mixture loose in a skillet, breaking it up as it cooks instead of forming balls.
- Store leftovers separately in airtight containers: pickles up to 2 weeks, meatballs and rice up to 3-4 days, and sriracha mayonnaise up to 2 months.
- Use brown rice or cauliflower rice instead of white rice for a different grain option.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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