Meal Prep: Bahn Mi Bowls
- cooking spray
- 2 scallions, chopped
- 1 jalapeno pepper, chopped
- 2 large garlic cloves, chopped
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 1 pound ground pork
- 1 large egg
- 1 lime, juiced
- ¼ cup panko bread crumbs
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon kosher salt
- 1 jalapeno pepper, stemmed and seeded
- 1 lime, zested and juiced
- 1 cup cilantro
- 2 garlic cloves
- 1 (½ inch) piece ginger, peeled
- ¾ cup plain Greek-style yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons hot water
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1 (8.8 ounce) package thin rice noodles, prepared according to package directions
- 3 large carrots, peeled and spiralized using the 3mm blade
- 2 English cucumbers, spiralized using the 3mm blade
- 1 jalapeno pepper, thinly sliced
- 2 scallions, sliced on the bias
- ¼ cup fresh cilantro
- 1 lime, cut into wedges
For best results, we recommend using:
- Preheat oven to 400°F (200°C). Lightly spray a sheet tray with cooking spray.
- Combine scallions, jalapeno, ginger, and garlic, in a food processor; pulse together until minced. Add pork, egg, lime juice, panko, soy sauce, sesame oil, and salt; pulse just until combined.
- Scoop 2 tablespoons of mixture into the palm of your hand and shape into a ball; place onto prepared baking sheet. Repeat with remaining pork mixture.
- Bake in preheated oven until no longer pink at the center, 17 to 19 minutes.
- Blend jalapeno, lime zest, lime juice, garlic, ginger, cilantro, yogurt, mayonnaise, and water in a blender until smooth. Add more hot water, if sauce is too thick. Divide sauce into four small sealable containers.
- Whisk together rice wine vinegar, soy sauce, sugar, and salt in a small bowl.
- Put noodles, carrots, and cucumber in a large bowl. Drizzle sauce over the mixture and toss to coat.
- Divide noodle mixture between 4 sealable meal containers; top each with 3 or 4 meatballs, sliced jalapeno, cilantro leaves, and scallions. Lay a sauce container into each meal container and seal; refrigerate for up to 5 days.
- To serve, drizzle sauce over the bahn mi bowl.
Not a fan of pork? Use ground turkey instead! You will love having meals ready to go for the week!
What others are saying
Erica Schaefer says:
I took this recipe and actually made a sandwich out of it. i skipped the rice noodles but did use carrot and cucumber in the sandwich. The meatballs are crazy delicious (I made mine with ground turkey as suggested in the tip). It was like a banh mi, meatball sub mashup.
Caro Hodgin says:
i made the meatballs only and served them over white rice. really flavorful, moist, and delicious. i followed the recipe exactly and they turned out perfectly.
Melissa Hunter says:
I made this recipe and used ground turkey, as suggested in the recipe tip. Also, I don't have a spiralizer so I used pickled vegetables instead. Super simple recipe, not labor intensive, which is always a plus. The sauce blends together nicely, even in the small single serve blenders.
Laura Griffin says:
Loved this deconstructed Bahn Mi bowl! This was definitely one of the most flavorful dishes I've prepared in a long time. From the meatballs, to the sauce, everything was fantastic. I used ground turkey instead of pork and it was perfect. This recipe also works great for meal prepping.
Greg Jones says:
Delicious, quick and easy Bahn-Mi inspired bowl. I love to make this recipe ahead and take to to work. The sauce is absolutely delicious, not too spicy and incredible flavor.