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Easy Pork Banh Mi Bowls dinner recipe | lecremedelacrumb.com
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Pork Banh Mi Bowls

Easy and healthy Pork Banh Mi Bowls loaded with savory vietnamese pork meatballs, pickled veggies, fresh herbs, and spicy sriracha mayo.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
marinating time 30 minutes
Total Time 1 hour
Author Tiffany

Ingredients

meatballs

  • 1 pound ground pork
  • 2 teaspoons minced garlic
  • 2 tablespoons flour
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons finely chopped cilantro

pickled veggies

  • 2 large carrots cut into ribbons with a peeler
  • 1 large cucumber peeled, then cut into ribbons with a peeler
  • 1/2 cup rice vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon crushed red pepper flakes

add ins

  • 4-6 cups steamed jasmine or basmati white rice
  • fresh cilantro sprigs for garnish
  • 1 jalapeno, thinly sliced

sriracha mayo sauce

  • 1/3 cup mayo
  • 1 tablespoon sriracha

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.