RecipeLunch
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flameLunchRice & GrainsSandwichesUnder 30 mins
25 Minute Banh Mi Rice Bowls
Prep15 minutes
Cook10 minutes
Serves6
Method
Steps
- 1. To make the salad. Combine everything in a bowl and gently toss. Season with salt
- 2. To Make the meat. In a bowl, mix the tamari, fish sauce, chili paste, and maple syrup. Add 1/3 cup water. Set a few tablespoons of the sauce aside for serving, if desired.
- 3. Heat the oil, meat, shallots, and garlic in a large skillet over medium-high heat. Cook, breaking up the meat as it cooks, until browned, 5 minutes. Add the sauce. Cook another 5 minutes, until the meat is crispy. Add the pickled ginger, and let cook for 1 minute. Remove from the heat.
- 3. Spoon the meat over bowls of rice. Top with the herb salad, pickled carrots, and spicy mayo. Drizzle over the extra sauce. Enjoy!
Good to know
Notes
- Pickled Carrots: In a bowl, mix 1/2 cup rice vinegar, 1/4 cup maple syrup or honey, 1 tablespoon toasted sesame oil, and 1 teaspoon salt. Microwave 1 minute, then whisk. Add 2 cups julienned carrots and toss well. Let sit 15 minutes to 1 hour. You can also add thinly sliced ginger and or jalapeños.
- LEMONGRASS RICE: Add 1 can coconut milk and 1/3 water to a medium-sized pot. Bring to a low boil. Add in 1 1/2 cups jasmine rice and 1 tablespoon lemongrass paste. Stir to combine. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 15-20 minutes (don’t take any peeks inside!).
- After 15-20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
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