Turkey Banh Mi Bowl Recipe
This turkey banh mi bowl recipe is absolutely delicious and richly flavorful!
Banh mi is traditionally a Vietnamese meat sandwich. It's often made with pork and pickled veggies and is served on a rice flour baguette. Banh mi is actually the Vietnamese word for bread, so this bowl is not at all a traditional version of banh mi in that it contains no bread!
The meatballs would be delicious in a sandwich though, so feel free to serve them that way. There's something about bowls that I really enjoy - you can see all the food and sprinkle on several different toppings. They usually end up looking absolutely gorgeous as well, so as someone who likes to photograph my food, that really helps!
What I've replicated here with the turkey meatballs is the essential flavors in a banh mi sandwich - the spicy chili, aromatic herbs, subtle sweetness, and zesty lime. This combines into a flavor explosion that's offset so well with the creamy mayo/Srirachi mix and a rice or quinoa base.
You can be flexible on the types of vegetables you pickle for the side. Radishes are often used and I think bean sprouts would work as well. I like carrots and cucumbers as much for their color as their flavor, though. I used smaller Persian cucumbers, but if you can't find them you can use one large English cucumber.
- 1 cup uncooked purple sticky rice, black rice, or quinoa
- 2 medium carrots, sliced into ribbons
- 3 Persian cucumbers, sliced into ribbons
- 2 tablespoons rice wine vinegar
- 2 tablespoons, plus 1 teaspoon sugar
- 1 teaspoon salt, divided
- 2 tablespoons fish sauce
- 1/2 teaspoon ground pepper
- 4 tablespoons finely chopped scallions
- 3 tablespoons finely chopped lemongrass (about one stalk)
- 3 tablespoons sriracha, divided
- 1 tablespoon vegetable oil
- 1/2 cup chopped fresh basil
- finely grated zest of 1 lime
- 1 tablespoon lime juice
- 1 pound ground pork
- 4 cloves garlic, minced
- 1/2 cup mayonnaise
- optional - fresh mint and cilantro for topping