Banh Mi Bowls
Ingredients
Pickled Carrots
-
2
carrots
carrots
-
1
onion
onion
-
½
cup
rice vinegar
-
¼
cup
white sugar
-
½
tsp
salt
-
½
cup
water
Meatballs
-
1
lb
ground pork
-
1
large
egg
-
½
cup
plain breadcrumbs
-
2
cloves
garlic, minced
-
2
inches
fresh ginger, grated
-
½
Tbsp
soy sauce
-
2
green onions
green onions
Bowls
-
6
cups
cooked jasmine rice
-
1
cucumber
cucumber
-
2
jalapeños
jalapeños
-
½
bunch
cilantro
Instructions
- Make the pickled carrots by combining vinegar, sugar, salt, and water in a pot and heating until the sugar dissolves.
- Shred the carrots and slice the onion thinly, then mix them with the vinegar solution and refrigerate for at least 30 minutes.
- Cook the jasmine rice by combining 2 cups of dry rice with 3 cups of water, bringing to a boil, then simmering for 15 minutes.
- Prepare the meatballs by mixing ground pork, egg, breadcrumbs, garlic, ginger, soy sauce, and green onions in a bowl.
- Preheat the oven to 400°F and shape the meat mixture into about 30 meatballs, placing them on a baking sheet.
- Bake the meatballs for 25 minutes or until golden brown.
- Slice the jalapeño and cucumber while the meatballs are baking, and pull the cilantro leaves from the stems.
- Assemble the bowls with rice, meatballs, pickled carrots, cilantro, cucumber, and jalapeño. Add sauce as desired.
Nutrition Facts (estimated)
Servings
6
Calories
511
Total fat
17.5g
Total carbohydrates
66.1g
Total protein
20g
Sodium
392.4mg
Cholesterol
0mg
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