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Banh Mi Bowls

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Banh Mi Bowls


½ cup rice vinegar
¼ cup water
2 ½ tablespoons sugar
1 cup sliced carrot strips
1 cup very thinly sliced radish
3 tablespoons chopped cilantro
3/4 cup unsalted beef broth
1 ½ tablespoons reduced-sodium soy sauce
1 ½ tablespoons sambal olec (ground fresh chili paste)
1 ½ tablespoons creamy peanut butter
1 tablespoon minced garlic
12 cooked meatballs (from Swedish meatballs on a baking sheet)
2 sachets (8.5 oz) of pre-cooked brown rice (such as Uncle Ben)
3 tablespoons unsalted peanuts, finely chopped
4 lime wedges

To make

We transform a classic Vietnamese sandwich into a wholegrain bowl that's perfect for making your own lunch or dinner. If you haven't done quick pickling yourself before, you'll be surprised how easy it is. Don't know how to use leftover chili paste? Try mixing green beans with a couple of teaspoons (along with honey, soy sauce, garlic, and canola oil) and saute, spreading a little on grilled cheese, and adding to a cucumber salad dressing.
In a small saucepan, bring the vinegar, 1/4 cup water, and sugar to a boil. Remove the pan from the heat; add the carrot strips and radishes. Let stand for 20 minutes. Drain the water. Add the cilantro to the carrot mixture; toss to combine.Combine the stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium-high heat. Add the meatballs; stir to coat. Cook under the lid for 10 minutes or until warmed through. Remove the meatballs from the pan with a slotted spoon. Bring stock mixture to a boil; cook for 2 minutes or until thickened.Preheat the rice according to the instructions on the package.Divide the rice evenly into 4 bowls. Sprinkle each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Sprinkle peanuts on top. Serve with lime wedges.
  Views: 28
  Published: 11/20/2023 7:52 PM

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