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Pork Banh Mi Bowls

Posted in : MAIN DISHES on by : Admin

Easy and healthy Pork Banh Mi Bowls loaded with savory vietnamese pork meatballs, pickled veggies, fresh herbs, and spicy sriracha mayo.



  • 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.
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