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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookwithruby.com/meatball-banh-mi-bowl-recipe/