Banh Mi Bowl

February 23, 2015


Banh Mi is right up there with Mexican food and sushi in my book, but with my attempt to eat more gluten free, I needed to figure out a new way to enjoy this amazing dish without the amazing, crusty baguette (weh.).   The fact this bowl was so much easier to eat (and equally flavorful), almost had me forgetting my favorite part of a Banh Mi sandwich was missing 🙂

Banh Mi Bowl

Banh Mi Bowl 

recipe via Budget Bytes


  • 1 lb ground pork (I used turkey for a healthier substitute although it won’t be a juicy)
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 tablespoon soy sauce (or Tamari)
  • 2 green onions, thinly sliced

Pickled Veggies 

  • 2 medium carrots, julienned (I used my spiralizer)
  • 1/2 large watermelon radish, julienned (I used my spiralizer)
  • 1/2 cup rice vinegar
  • 1/8 cup sugar
  • 1/2 tsp salt
  • 1/2 cup water


  1.  Make the pickled veggies by combining vinegar, sugar, salt and water in a small saucepan. Stir over medium heat until the sugar has dissolved, then pour over carrots and radishes in an airtight container. Refrigerate.  I stored them separately and poured half of the liquid into each container.  * This is a great step to make the night before… but you can do it as late as 30 minutes before serving.
  2. Make the meatballs by combining all ingredients listed above until thoroughly mixed. Preheat oven to 400 degrees and line baking sheet with foil and a thin layer of non-stick spray.  The mixture will yield about 30 tablespoon sized meatballs. Place them on the prepared baking sheet and bake for 25 minutes.
  3. While the meatballs are cooking you can start assembling your Banh Mi Bowls.  First warm rice/noodles if you prepared them ahead.  Then top with pickled veggies, cucumber rounds, jalapeño and cilantro. Once meatballs are ready add them to the bowl and drizzle with soy sauce and spicy mayo (mayo with srirarcha).




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