Banh Mi-Style Meatball Bowls
with Pickled Veggie Salad, Sriracha Lime Mayo & Ginger Rice
Banh Mi-Style Meatball Bowls
Savory meatballs, tangy pickled veggie salad, and fluffy ginger rice come together with a creamy sriracha-lime mayo for a fresh, Vietnamese-inspired bowl.
Ingredients
For 2 servings
- 1 clove Garlic
- 1 thumb Ginger
- 10 ounce Ground Beef
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- ¼ cup Panko Breadcrumbs
- 6 milliliters Ponzu Sauce
- 4 ounce Shredded Carrots
- 1 teaspoon Sriracha
- 1 unit Super Select Cucumber
- 4 tablespoon Sweet Soy Glaze
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Swaps and substitutions
For gluten-free needs, swap the panko and any wheat-based sauces for gluten-free versions, and use tamari in place of soy-based seasoning. For egg-free or dairy-free diners, choose an egg-free mayo or vegan mayo; the rest of the bowl can stay the same if fish ingredients are tolerated.
What to serve with it
Add crisp lettuce cups or extra cucumber ribbons for more crunch, and serve with a simple broth or a light side salad to balance the rich, savory flavors. A chilled lager, sparkling lime drink, or iced tea also works well alongside the spicy, tangy bowl.
