Name: Meatball Banh Mi Bowl Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1 medium carrot, peeled and cut into matchsticks; 4 mini cucumbers, sliced; 3 Thai red chilies, sliced; 0.5 cup water; 0.25 cup rice vinegar; 0.25 cup sugar; 0.5 cup mayonnaise; 1 tablespoon sriracha sauce; 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; 0.5 teaspoon white pepper; 2 tablespoons vegetable oil; 2 tablespoons fresh cilantro, chopped (for garnish); 4 cups cooked rice; 2 tablespoons sesame seeds, toasted

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Introduction

The Meatball Banh Mi Bowl is a flavorful, vibrant dish inspired by the classic Vietnamese sandwich. It combines savory pork meatballs, tangy quick pickles, spicy mayo, and fragrant herbs over a bed of rice for a satisfying meal that’s easy to prepare at home.

The image shows a white bowl filled with three main layers. The bottom layer is fluffy white rice, spread evenly. On top of the rice is a colorful mix of thin carrot sticks and bright green cucumber slices, scattered around. On the very top are six browned meatballs arranged in the center, each drizzled with a light orange sauce and sprinkled with black and white sesame seeds. Fresh green chopped herbs are lightly spread over the whole dish, adding a fresh touch. The bowl is placed on a white marbled surface with a golden fork and red chili peppers nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium carrot, peeled and cut into matchsticks
4 mini cucumbers, sliced
3 Thai red chilies, sliced
0.5 cup water
0.25 cup rice vinegar
0.25 cup sugar
0.5 cup mayonnaise
1 tablespoon sriracha sauce
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
0.5 teaspoon white pepper
2 tablespoons vegetable oil
4 cups cooked rice
2 tablespoons sesame seeds, toasted

Instructions

Step 1: Prepare the quick pickles by combining carrot matchsticks, sliced cucumbers, Thai red chilies, water, rice vinegar, and sugar in a bowl. Stir until sugar dissolves, then refrigerate until ready to serve.
Step 2: Make the spicy mayo by whisking together mayonnaise and sriracha sauce in a small bowl. Cover and chill until serving time.
Step 3: In a medium bowl, combine ground pork, lemongrass paste, minced garlic, chopped green onions, 2 tablespoons cilantro, fish sauce, sugar, salt, and white pepper. Mix thoroughly.
Step 4: Shape the pork mixture into golf-ball-sized meatballs.
Step 5: Heat vegetable oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, for 5 to 7 minutes until browned and cooked through.
Step 6: To assemble, spoon cooked rice into bowls. Top with several meatballs, a portion of quick pickles, and a drizzle of spicy mayo. Garnish with additional cilantro and toasted sesame seeds before serving.

Tips & Variations

For a vegetarian option, substitute ground pork with plant-based ground meat or finely chopped mushrooms.
Adjust the amount of sriracha in the mayo to control the spice level.
To add crunch, toss in some pickled daikon or fresh bean sprouts.

Storage

Store leftover meatballs and pickles separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in a skillet or microwave. Quick pickles can last up to 2 weeks chilled, maintaining their tangy crunch.

How to Serve

The dish is served in a white bowl on a white marbled surface, showing four round golden-brown meatballs placed at the center with light orange creamy sauce drizzled on top, sprinkled with black and white sesame seeds and green herbs. Underneath the meatballs is a bed of white rice covering the bottom of the bowl. Around and under the meatballs, thin orange carrot sticks and sliced green cucumbers with some red chili slices add color and texture. A gold spoon in the bowl holds a meatball cut open, showing a light gray inside with green bits. Small green herbs and black sesame seeds are scattered over the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of pork for the meatballs?

Yes, ground chicken works well as a leaner alternative. You might want to add a bit more seasoning to keep the meatballs flavorful.

How long does it take to prepare this dish?

Active preparation usually takes about 20 minutes, plus cooking time for the meatballs and marinating time for the quick pickles.

Meatball Banh Mi Bowl Recipe

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★★★★★

5 from 68 reviews

A vibrant and flavorful Meatball Banh Mi Bowl combining savory lemongrass pork meatballs, quick pickled vegetables, spicy sriracha mayo, and fragrant jasmine rice, inspired by traditional Vietnamese banh mi flavors in an easy-to-assemble bowl format.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Frying
Cuisine: Vietnamese

Ingredients

Scale

Pickled Vegetables

1 medium carrot, peeled and cut into matchsticks
4 mini cucumbers, sliced
3 Thai red chilies, sliced
0.5 cup water
0.25 cup rice vinegar
0.25 cup sugar

Spicy Mayo

0.5 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
0.5 teaspoon white pepper

Others

2 tablespoons vegetable oil
2 tablespoons fresh cilantro, chopped (for garnish)
4 cups cooked rice
2 tablespoons sesame seeds, toasted

Instructions

Prepare quick pickle: Combine the carrot matchsticks, sliced mini cucumbers, Thai red chilies, water, rice vinegar, and sugar in a bowl. Stir until the sugar dissolves then refrigerate the mixture until ready to serve. Store any leftovers in the fridge for up to 2 weeks to maintain crispness and flavor.
Make spicy mayo: In a small bowl, whisk together the mayonnaise and sriracha sauce until fully blended. Chill in the refrigerator to allow the flavors to meld and keep it fresh until serving.
Prepare meatballs: In a medium bowl, mix ground pork, lemongrass paste, minced garlic, chopped green onions, chopped cilantro, fish sauce, sugar, salt, and white pepper until combined evenly. Shape the mixture into golf ball-sized meatballs ensuring they hold together well.
Cook meatballs: Heat vegetable oil in a skillet over medium heat. Add the meatballs and cook for approximately 5 to 7 minutes, turning occasionally to brown all sides and cook through completely. The meatballs should be nicely browned and reach an internal temperature of 160°F.
Assemble bowls: Divide the cooked rice among serving bowls. Top each bowl with a few meatballs, some quick pickled vegetables, and drizzle generously with the prepared sriracha mayo. Garnish with fresh cilantro and toasted sesame seeds for added flavor and texture. Serve immediately.

Notes

Use jasmine rice for authentic fragrance and fluffiness.
Adjust the amount of sriracha in the mayo according to your spice preference.
The quick pickles can be made a day ahead for better flavor development.
Ensure meatballs are cooked through by checking the internal temperature with a meat thermometer.
Vegetable oil is neutral in flavor, but you can substitute with canola or peanut oil if preferred.

Keywords: Meatball Banh Mi Bowl, Vietnamese meatballs, quick pickle, spicy mayo, lemongrass pork meatballs, sriracha mayo, bowl meal, Asian fusion dinner