Banh Mi Bowls with Juicy Meatballs
Valentina P
It's hard to not love a bowl that's bursting with Vietnamese flavor, made with a recipe that's actually very doable. Juicy pork meatballs, crunchy pickled vegetables, fresh herbs, and a spicy mayo sauce - all piled over warm rice. Shortcuts such as broiling the meatballs, the quick pickling, and using pre-cooked rice, helps to shave off cooking time so that you can spend more time enjoying the meal. I like to make a double batch of the meatballs to use throughout the week.
How To MakeDiet Type: Classic
Shopping List
-
Meatballs
- 1 pound ground pork (Note 1)
- 1/2 medium cucumber (or 1/4 of an English cucumber)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons sriracha
- 2 garlic cloves, minced
- 1/2 teaspoon five-spice
- 1/2 teaspoon salt Quick Pickled Vegetables
- 1 cup daikon radish or red radish, thinly sliced
- 1 cup shredded carrots
- 1/4 cup rice vinegar
- 1/4 teaspoon salt Spicy Mayo Sauce
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 1/2 teaspoons sriracha
- 3/4 teaspoon ginger powder
- 1/2 teaspoon garlic powder The Rest
- cooked rice of choice
- fresh herbs (basil, cilantro, and/or mint)
- jalapeños, chopped
- chopped peanuts
Instructions
- Step 1: Preheat the oven to broil. Line a rimmed baking sheet with aluminum foil.
- Step 2: Mix all Spicy Mayo Sauce ingredients until smooth. Store in refrigerator.
- Step 3: Time for the Quick Pickled Vegetables. Combine the radish, cucumber, rice vinegar, and salt so that all of the vegetables are covered in the vinegar. Store in refrigerator.
- Step 4: Grate the cucumber with a box grater. Use the side normally used for grating cheese. It should make a bit under 1/2 cup.
- Step 5: In a bowl, mix the grated cucumber with all the other meatball ingredients until just combined. Shape into golfball-sized balls. Place on the lined baking sheet.
- Step 6: Set the cooking rack at least 6 inches from the broiler. Broil the meatballs for 5 to 6 minutes. Flip. Broil an additional 4 to 5 minutes. Keep an eye on them to avoid overcooking. Transfer the cooked meatballs to a plate and let the meatballs rest for a few minutes.
- Serve: Divide the plates and fill each with a scoop of warm rice, pickled veggies, some meatballs, handful of herbs, jalapeño, and optional peanuts. Drizzle the sauce on top and serve.
Recipe Notes
Note 1: Ground pork may be substituted with ground chicken thigh, ground beef, or ground turkey. Look for a cut that would be around 90% lean, to retain the same amount of juiciness.
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Nutrition
It's hard to not love a bowl that's bursting with Vietnamese flavor, made with a recipe that's actually very doable. Juicy pork meatballs, crunchy pickled vegetables, fresh herbs, and a spicy mayo sauce - all piled over warm rice. Shortcuts such as broiling the meatballs, the quick pickling, and using pre-cooked rice, helps to shave off cooking time so that you can spend more time enjoying the meal. I like to make a double batch of the meatballs to use throughout the week.
How To MakeDiet Type: Paleo
Shopping List
-
Meatballs
- 1 pound ground pork (Note 1)
- 1/2 medium cucumber (or 1/4 of an English cucumber)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons hot sauce
- 2 garlic cloves, minced
- 1/2 teaspoon five-spice
- 1/2 teaspoon salt Quick Pickled Vegetables
- 1 cup daikon radish or red radish, shredded
- 1 cup shredded carrots
- 1/4 cup rice vinegar or apple cider vinegar
- 1/4 teaspoon salt Spicy Mayo Sauce
- 3 tablespoons paleo mayonnaise
- 1 1/2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 1/2 teaspoons hot sauce
- 3/4 teaspoon ginger powder
- 1/2 teaspoon garlic powder The Rest
- cooked cauliflower rice
- fresh herbs (basil, cilantro, and/or mint)
- jalapeños, chopped
- chopped cashews
Instructions
- Step 1: Preheat the oven to broil. Line a rimmed baking sheet with aluminum foil.
- Step 2: Mix all Spicy Mayo Sauce ingredients until smooth. Store in refrigerator.
- Step 3: Time for the Quick Pickled Vegetables. Combine the radish, carrot, rice vinegar, and salt so that all of the vegetables are covered in the vinegar. Store in refrigerator.
- Step 4: Grate the cucumber with a box grater. Use the side normally used for grating cheese. It should make a bit under 1/2 cup.
- Step 5: In a bowl, mix the grated cucumber with all the other meatball ingredients until just combined. Shape into golfball-sized balls. Place on the lined baking sheet.
- Step 6: Set the cooking rack at least 6 inches from the broiler. Broil the meatballs for 5 to 6 minutes. Flip. Broil an additional 4 to 5 minutes. Keep an eye on them to avoid overcooking. Transfer the cooked meatballs to a plate and let the meatballs rest for a few minutes.
- Serve: Divide the plates and fill each with a scoop of warm rice, pickled veggies, some meatballs, handful of herbs, jalapeño, and optional cashews. Drizzle the sauce on top and enjoy.
Recipe Notes
Note 1: Ground pork may be substituted with ground chicken thigh, ground beef, or ground turkey. Look for a cut that would be around 90% lean, to retain the same amount of juiciness.
Nutrition
It's hard to not love a bowl that's bursting with Vietnamese flavor, made with a recipe that's actually very doable. Juicy pork meatballs, crunchy pickled vegetables, fresh herbs, and a spicy mayo sauce - all piled over warm rice. Shortcuts such as broiling the meatballs, the quick pickling, and using pre-cooked rice, helps to shave off cooking time so that you can spend more time enjoying the meal. I like to make a double batch of the meatballs to use throughout the week.
How To MakeDiet Type: Low-carb
Shopping List
-
Meatballs
- 1 pound ground pork (Note 1)
- 1/2 medium cucumber (or 1/4 of an English cucumber)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons hot sauce
- 2 garlic cloves, minced
- 1/2 teaspoon five-spice
- 1/2 teaspoon salt Quick Pickled Vegetables
- 1 cup daikon radish or red radish, shredded
- 1 cup cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1/4 teaspoon salt Spicy Mayo Sauce
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 1/2 teaspoons hot sauce
- 3/4 teaspoon ginger powder
- 1/2 teaspoon garlic powder The Rest
- cooked cauliflower rice
- fresh herbs (basil, cilantro, and/or mint)
- jalapeños, chopped
- chopped peanuts
Instructions
- Step 1: Preheat the oven to broil. Line a rimmed baking sheet with aluminum foil.
- Step 2: Mix all Spicy Mayo Sauce ingredients until smooth. Store in refrigerator.
- Step 3: Time for the Quick Pickled Vegetables. Combine the radish, cucumber, rice vinegar, and salt so that all of the vegetables are covered in the vinegar. Store in refrigerator.
- Step 4: Grate the cucumber with a box grater. Use the side normally used for grating cheese. It should make a bit under 1/2 cup.
- Step 5: In a bowl, mix the grated cucumber with all the other meatball ingredients until just combined. Shape into golfball-sized balls. Place on the lined baking sheet.
- Step 6: Set the cooking rack at least 6 inches from the broiler. Broil the meatballs for 5 to 6 minutes. Flip. Broil an additional 4 to 5 minutes. Keep an eye on them to avoid overcooking. Transfer the cooked meatballs to a plate and let the meatballs rest for a few minutes.
- Serve: Divide the plates and fill each with a scoop of warm rice, pickled veggies, some meatballs, handful of herbs, jalapeño, and optional peanuts. Drizzle the sauce on top and serve.
Recipe Notes
Note 1: Ground pork may be substituted with ground chicken thigh, ground beef, or ground turkey. Look for a cut that would be around 90% lean, to retain the same amount of juiciness.
Nutrition
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