Oh the mighty banh mi. It’s one of my favorite foods in the entire world. It’s truly the perfect sandwich. If you’re unfamiliar with banh mi (Vietnamese submarine sandwich), check out this excellent little write up Viet World Kitchen for a little history and explanation as to why they’re so freaking amazing.
This is (obviously) not a traditional banh mi recipe. I was feelin’ a little creative, so I decided to try putting all of the flavors of banh mi into a bowl… because I love anything in “bowl” form. Of course, if you wanted, you could just stuff all of these ingredients into a baguette (or even better yet, a Vietnamese baguette) and make a real banh mi. I have a picture of that version at the end of the post.
Banh mi can be filled with any sort of meat (cold cuts, char siu, liver pate, chicken, meatballs, whatever), but I decided to use the yummy meatballs that are in my Teriyaki Meatball Bowls. I made a couple small changes to the meatballs to account for the fact that they’re not drenched in teriyaki sauce, but you could drench them in teriyaki sauce and still put them on the banh mi!
Also, I didn’t have any daikon (radish), so I added some onion to my pickled carrots. I know, I know… not traditional, but “tastes good” trumps “traditional” in my book.
You’ll want to add some sort of sauce to the bowls for moisture, but I didn’t add that into the price because A) I don’t know what kind you want to use and B) I don’t know how much you’ll want to use. Here are some suggestions: sriracha, soy sauce, sriracha-mayo, or teriyaki sauce. If you are making an actual banh mi sandwich, make sure to slather the bread with mayo and a sprinkle of soy sauce because that’s just how it’s done.
Okay, let’s go already!
Banh Mi Bowls
banh mi bowls
- 2 medium carrots ($0.27)
- 1 small onion ($0.32)
- 1/2 cup white or rice vinegar ($0.25)
- 1/4 cup white sugar ($0.08)
- 1/2 tsp salt ($0.03)
- 1/2 cup water ($0.00)
- 1 lb ground pork ($3.47)
- 1 large egg ($0.25)
- 1/2 cup plain breadcrumbs ($0.17)
- 2 cloves garlic, minced ($0.16)
- 2 inches fresh ginger, grated ($0.34)
- 1/2 Tbsp soy sauce ($0.06)
- 2 whole green onions ($0.17)
- 6 cups cooked jasmine rice ($1.04)
- 1 medium cucumber ($0.79)
- 2 medium jalapeños ($0.40)
- 1/2 bunch cilantro ($0.38)
- Make the pickled carrots first. In a small sauce pot combine the vinegar, sugar, salt, and water. Heat over medium flame and stir until the sugar is dissolved. Turn the heat off. Shred or julienne the carrots and slice the onion as thin as possible. Combine the carrots, onion, and vinegar mixture in a container. Make sure the vegetables are fully submerged in the liquid and refrigerate for at least 30 minutes (up to one week).
- Next, get the rice started. Combine 2 cups of dry jasmine rice and 3 cups of water in a medium sauce pot. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a full boil, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit, undisturbed with the lid in place, for an additional 15 minutes, or until you’re ready to use it.
- After the rice is started, begin making the meatballs. In a large bowl combine the ground pork, egg, breadcrumbs, minced garlic, grated ginger, soy sauce, and sliced green onions. Mix these ingredients thoroughly (your hands are best for this job). Begin to preheat the oven to 400 degrees. Line a baking sheet with foil and spray it lightly with non-stick spray. Make about 30 meatballs, approximately 1 tablespoon each, and place them on the prepared baking sheet.
- Bake the meatballs in the fully heated oven for 25 minutes. While the meatballs are cooking, thinly slice the jalapeno and cut the cucumber into quarter rounds (cut it into thin spears if you’re making this in sandwich form). Pull the cilantro leaves from the stems.
- Once the rice and meatballs are both finished cooking, you’re ready to assemble! Place about 3/4 cup rice in the bottom of a bowl, add about 4 meatballs, about 1/4 cup of pickled carrots and onions, some cilantro leaves, cucumber, and jalapeno. Add a splash of soy sauce, sriracha, or mix up some sriracha mayo to top the bowls. Enjoy!
Step By Step Photos
You’ll want to start pickling the carrots first because they need at least 30 minutes to marinate. Pickled carrots (and usually daikon) are what give banh mi a really unique taste. They’re sweet and tangy, which makes a fantastic contrast to the meat. Add the vinegar, sugar, salt, and water to a small sauce pot. Heat and stir the mixture until the sugar is fully dissolved, then turn off the heat.
You want to cut the carrots really, really thin to get that nice texture. I decided to brave the scary mandoline again, but got too scared of shredding my fingers and abandoned it half way through… I mean, look at the teeth on that thing! How am I supposed to clean it without shredding my sponge?!
So, I tried a couple other options. I used a large-holed cheese grater and that seemed to work the best. I also tried shaving ribbons with the vegetable peeler, but I liked the grated carrot better. You’ll want to do about two carrots total, or about 1 cup shredded. Also thinly slice one small onion (about one cup).
Add the vegetables and vinegar mixture to a container and refrigerate for at least 30 minutes (make sure vegetables are fully submerged).
Next get the jasmine rice started. Look for these big 5 lb. bags of jasmine rice for the best price. You’ll want about 6 cups total once cooked, so use 2 cups of dry rice and 3 cups of water. Follow the cooking instructions on the package.
The last thing to make is the meatballs. These are really easy. Just add the ground pork, egg, breadcrumbs, minced garlic, grated ginger, sliced green onions, and soy sauce to a bowl. Then, mix it all up. (I use a vegetable peeler to remove the peel from the ginger, then a small-holed cheese grater to grate it.)
Mix the ingredients up really, really well. Get your hands in there (then wash them well). Oh, and start preheating the oven to 400 degrees.
Make about 30 meatballs, about 1 tablespoon each. Place them on a baking sheet covered with foil and lightly spritzed with non-stick spray.
Bake the meatballs in the fully preheated oven for 25 minutes, or until they’re golden brown. Remember, if you make your meatballs bigger, you’ll need to cook them longer. Open up one of the biggest meatballs just to make sure they’re cooked through.
While you’re waiting for the meatballs to cook, prepare the rest of the toppings. Pull the cilantro leaves from their stems, thinly slice the jalapeno, and cut the cucumber into quarter rounds. If you’re making traditional banh mi (sandwich form), slice the cucumber into thin spears.
And then it’s time to assemble the bowls! Use about 3/4 cup rice in the bottom of each bowl, then add about 4 meatballs, about 1/4 cup pickled carrots and onion, some fresh cilantro, jalapeno, and cucumber. YUM! Drizzle with a little soy sauce, sriracha, or a mixture of mayo and sriracha.
OR, you can just stuff it all inside a baguette. Vietnamese baguettes > French baguettes for this because they use a rice/wheat flour mix, which makes them much lighter. If you can get them, it’s worth it (this is a regular French baguette in the photo)! Make sure to slather on some mayo and a splash of soy sauce. NOM.