Easy and healthy Pork Banh Mi Bowls loaded with savory vietnamese pork meatballs, pickled veggies, fresh herbs, and spicy sriracha mayo.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
marinating time: 30 minutesminutes
Total Time: 1 hourhour
Servings:4servings
Ingredients
meatballs
1poundground pork
2teaspoonsminced garlic
2tablespoonsflour
1tablespoonfish sauce
1tablespoonsriracha
2teaspoonssoy sauce
½teaspoonsalt, or to taste
2 tablespoonsfinely chopped cilantro
pickled veggies
2large carrots, cut into ribbons with a peeler
1large cucumber, peeled, then cut into ribbons with a peeler
½cuprice vinegar
2teaspoonssoy sauce
¼teaspooncrushed red pepper flakes
add ins
4-6 cupssteamed jasmine or basmati white rice
fresh cilantro sprigs for garnish
1jalapeno, thinly sliced
sriracha mayo sauce
⅓cupmayo
1tablespoonsriracha
Instructions
pickle the veggies
Combine rice vinegar, soy sauce, and crushed red pepper flakes in a jar. Cover and shake to mix well. Add carrots and cucumbers, pushing them down into the vinegar mixture to make sure they are submerged. Cover again and chill for at least 1 hour. (After 30 minutes of marinating you can begin preparing the meatballs.)
prepare the meatballs
Preheat oven to 400 degrees and lightly grease a baking sheet.
In a large bowl combine all of the meatball ingredients. Mash with your hands until well mixed. Shape into 12 balls and place 2 inches apart on prepared baking sheet.
Cook for 15-20 minutes until browned and cooked through.
assemble the bowls
Stir together mayo and sriracha. Portion the rice into bowls then top with meatballs, pickled cucumbers and carrots (discard marinade), jalapenos, cilantro, and drizzle with the sriracha mayo. Serve immediately.
Notes
The pork meatballs can easily swapped out for grilled chicken, steak, or ground chicken meatballs.