Meatball Banh Mi Bowl (Printer-Friendly)
A tasty fusion bowl with meatballs, pickles, and spicy mayo served over rice.
# What You’ll Need to Cook:
→ Quick Pickle
01 -
1 medium carrot, peeled and cut into matchsticks
02 -
4 mini cucumbers, sliced
03 -
3 Thai red chilies, sliced
04 -
0.5 cup water
05 -
0.25 cup rice vinegar
06 -
0.25 cup sugar
→ Sriracha Mayonnaise
07 -
0.5 cup mayonnaise
08 -
1 tablespoon sriracha sauce
→ Meatballs
09 -
1 pound ground pork
10 -
2 teaspoons lemongrass paste
11 -
3 cloves garlic, minced
12 -
4 green onions, finely chopped
13 -
2 tablespoons fresh cilantro, chopped
14 -
1 tablespoon fish sauce
15 -
1 teaspoon sugar
16 -
1 teaspoon salt
17 -
0.5 teaspoon white pepper
→ Other
18 -
2 tablespoons vegetable oil
19 -
2 tablespoons fresh cilantro, chopped
20 -
4 cups cooked rice
21 -
2 tablespoons sesame seeds, toasted
# Steps to Prepare:
01 -
Combine all the quick pickle ingredients in a bowl and refrigerate until ready to serve. Leftovers can be stored in the fridge for up to 2 weeks.
02 -
In a small bowl, whisk the mayonnaise and sriracha sauce together until well blended. Refrigerate until ready to use.
03 -
In a medium-size bowl, combine all the meatball ingredients and mix well. Shape into golf-ball-sized meatballs.
04 -
Heat the vegetable oil in a skillet over medium heat. Add the meatballs and cook for 5 to 7 minutes or until evenly browned and fully cooked.
05 -
Add rice to bowls, then top with a few meatballs, quick pickles, and a drizzle of sriracha mayo. Garnish with cilantro and sesame seeds before serving.
# Extra Cooking Tips:
01 -
For a healthier alternative, use brown or cauliflower rice instead of white rice.
02 -
Pickled vegetables can be made ahead and stored in the fridge for up to 2 weeks.
03 -
The components of the dish can be stored separately: pickles for 2 weeks, meatballs and rice for 3 to 4 days, and mayo for up to 2 months.