Meatball Banh Mi Bowl Recipe
I love all Asian dishes and this recipe is based on the classic Vietnamese Banh Mi Sandwich, you probably all know and love. By no means is this an authentic recipe, but it’s my take on this delicious sandwich, in a bowl served with rice. I love everything about these Banh Mi Bowls, starting with the quick pickle with fresh mini cucumbers, carrots and some red chilies, if you like some heat and the ridiculously easy 2 ingredient sauce. Of course, the star of this recipe are these flavorful pork meatballs that are so easy to make. While I fried them here, you can easily bake these or even air fry them, especially if you’re looking for something a little bit lighter.
Quick Pickle
Cucumbers – I used mini cucumbers, but you can use regular cucumbers or English cucumber. Carrots – You’ll want these cut like matchsticks or use a box grater to shred these or you could even use a Julienne Y-Pealer. Red Chilies – These chilies are optional and they do bring in a lot of heat, so if you don’t like spicy food, then just omit them, or use another veggie instead like radishes. Rice Vinegar – Sub this with regular vinegar, but I like the sweet acidic taste of rice vinegar. Sugar – Plain granulated sugar is all you need.
Sriracha Mayonnaise
Sriracha – Use as much or as little as you like, but I wouldn’t skip this especially if you’re not using any red chilies, you will want a little bit of heat. Mayonnaise – Make your own mayonnaise using my recipe here, or use store-bought.
Meatballs
Ground Meat – I used ground pork, but you can sub it with ground chicken, turkey or even ground beef. Lemongrass Paste – I usually buy this on amazon, this saves me a trip to the Asian grocery store. If you don’t have it, I would just substitute this with lemon zest instead. Garlic – Lots of freshly minced garlic. Cilantro – For those who don’t like cilantro, simply sub it with some fresh parsley. Green Onions – A few green onions to add a mild onion flavor to our meatballs. Sub it with regular onion or shallots. Salt and Pepper – I used white pepper here so if you have it, I strongly recommend using white pepper because it has a different and stronger flavor than black pepper. Sugar – For a bit of sweetness and to balance out all the flavors in the meatballs.
Make The Quick Pickle And Spicy Mayo
Make The Meatballs
Assemble Banh Mi Bowls
What Is Banh Mi?
Banh Mi is a type of sandwich made with a short baguette, split lengthwise and filled like a sub sandwich with a fusion of meats and vegetables native to Vietnamese cuisine such as pork sausage, pickled carrots and cucumbers, cilantro and pickled daikon radish. Finally, it’s drizzled with a spicy mayonnaise.
What Other Vegetables Can I Use For The Quick Pickle?
Typically in a Banh Mi Sandwich you’ll often see carrots and cucumbers, but if you want to add or sub other veggies, I would recommend radishes or Daikon radish if you’re looking for something more authentic. Another great option is to add some red onion or jalapeños.
Leftovers
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.
More Must Try Asian Recipes
Asian Steak Bites Chinese Lemon Chicken Bibimbap (Korean Rice Bowl) Korean Beef Bulgogi Japanese Pancakes Kung Pao Chicken Dan Dan Noodles Black Pepper Chicken Asian Lettuce Wraps Beef Rendang
