Turkey Banh Mi Bowl Recipe

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This turkey banh mi bowl recipe is absolutely delicious and richly flavorful! 

What is Banh Mi?

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! 


Why You’ll Love this Banh Mi Bowl

This recipe really is a riot of complementary flavors – from the quick pickled veggies to the herby meatballs. There’s something about bowls that I really enjoy – you can see all the food and sprinkle on several different toppings.

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/Sriracha mix and a rice or quinoa base. 

If you want a more traditional banh mi – skip the rice and add the meatballs and the veggies to a crusty baguette.

I shredded my carrots and cucumbers with a simple Y peeler. You could also use a mandoline.

Variations for This Recipe

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. 

I hope you enjoy this flavorful and tangy turkey banh mi bowl as much as I do!


Yield: 4 servings

Turkey Banh Mi Bowl Recipe

Turkey Banh Mi Bowl Recipe

This delicious turkey banh mi bowl is deeply flavorful and filling.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 1 cup uncooked purple sticky rice, black rice, or quinoa
  • 2 medium carrots, sliced into ribbons
  • 3 Persian cucumbers, sliced into ribbons
  • 2 tablespoons of 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
  • 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 turkey
  • 4 cloves garlic, minced
  • 1/2 cup mayonnaise
  • optional - fresh mint and cilantro for topping

Instructions

  1. In a medium pot, cook the rice or quinoa according to the package directions.
  2. Combine the carrots, cucumbers, rice wine vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt in a medium bowl. Stir to combine and let sit at room temperature for 30 minutes.
  3. In a large bowl, combine the remaining salt, sugar, fish sauce, pepper, scallions, lemongrass, 2 tablespoons sriracha, oil, basil, lime zest, lime juice, garlic, and ground pork. Use hands or a spoon to combine all the ingredients.
  4. Heat olive oil in a large skillet or cast iron pan. Form turkey mixture into small meatballs. When the oil is hot, cook the meatballs for 5 to 7 minutes, or until they are cooked through.
  5. Meanwhile, combine the remaining sriracha and mayonnaise in a small bowl.
  6. Divide the rice, meatballs, and pickled veggies between 4 bowls. Top with the sriracha mayo and any desired herbs.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 641Total Fat: 45gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 132mgSodium: 1910mgCarbohydrates: 29gFiber: 3gSugar: 9gProtein: 32g
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