Recipe
Banh Mi Bowls
Post by My Recipes Keeper
Summary
We deconstruct the classic Vietnamese sandwich for a whole-grain bowl that's perfect for make-ahead lunches or dinner. If you haven't quick pickled your own vegetables before, you'll be suprised by how easy it is. Not sure how to use the rest of the chile paste? Try tossing green beans with a couple teaspoons (along with honey, soy sauce, garlic, and canola oil) and roasting, spread a little on grilled cheese, and add it to dressing for cucumber salad.
Ingredients
| Ingredients |
| 3 tablespoon nsalted peanuts, finely chopped |
| 4 cup precooked brown rice |
| 1 tablespoon minced garlic |
| 1 tablespoon creamy peanut butter |
| 1 tablespoon tablespoons sambal oelek (ground fresh chile paste) |
| 1 tablespoon reduced-sodium soy sauce |
| 1 cup unsalted beef stock |
| 3 tablespoon chopped cilantro |
| 1 cup very thinly sliced radishes |
| 1 cup shaved carrot ribbons |
| 2 tablespoon sugar |
| 1 tablespoon water |
| 1 tablespoon rice vinegar |
Instruction
- 1
- Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.
- 2
- Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium. Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened.
- 3
- Heat rice according to package directions.
- 4
- Divide rice evenly among 4 bowls. Top each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.
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