Meatball Banh Mi Bowl

meatball banh mi rice bowl in a white bowl.

5 from 7 votes

Meatball Banh Mi Bowl

Delicious, incredibly easy to make Meatball Banh Mi Bowls with a quick and easy quick pickle, a spicy mayo sauce served with cooked rice. These bowls are packed with lots of nutrition and good for you ingredients, perfect for a busy weeknight dinner or lunch with friends.

Prep Time23

Cook Time7

Total Time30

Course: Dinner, Lunch

Cuisine: Asian, Vietnamese

Keyword: banh mi bowls, banh mi rice bowls, meatball banh mi rice bowls

Servings:

Calories: 642kcal

Ingredients

Quick Pickle

1 medium carrot peeled and cut into matchsticks
4 mini cucumbers sliced
3 Thai red chilies sliced
½ cup water
¼ cup rice vinegar
¼ cup sugar

Sriracha Mayonnaise

½ 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
½ teaspoon white pepper

Other

2 tablespoons vegetable oil
2 tablespoons fresh cilantro chopped
4 cups cooked rice
2 tablespoons sesame seeds toasted

US Customary - Metric

Instructions

Make the quick pickle. Combine all the quick pickle ingredients in a bowl and refrigerate until ready to serve. Any leftovers can be stored in the fridge for up to 2 weeks.
Make the spicy mayo. In a small bowl whisk the mayonnaise and Sriracha together until well blended. Refrigerate until ready to use.
Make meatballs. In a medium size bowl combine all the meatball ingredients and mix well. Shape into golf-ball size meatballs.
Cook the meatballs. Heat the vegetable oil in a skillet over medium heat. Add the meatballs and cook (in batches if needed) for 5 to 7 minutes or until evenly browned and cooked through.
Assemble bowls. Add rice in bowls, then top with a few meatballs, some quick pickles, and a drizzle of sriracha mayo. Garnish with cilantro and sesame seeds then serve.

Video

Notes

Nutritional information includes rice.
For a healthier version, use brown rice or cauliflower rice instead of plain white rice.
The pickled veggies will last up to 2 weeks in the refrigerator, so you can prep them ahead to save time.
Instead of making meatballs, make the meatball mixture and cook it like that in a skillet until no longer pink, breaking it up with a spatula or wooden spoon as it cooks.
These Banh Mi Bowls are best served fresh but the great news is that you can store leftovers in the refrigerator. I recommend storing the recipe components separately in airtight containers. The quick pickle will last up to 2 weeks in the fridge, the meatballs and cooked rice will last 3 to 4 days, and the mayo will last up to 2 months.

Nutrition