Bahn Mi Bowls

Marinated carrots

  • 2 carrots, thinly sliced ( I used a mandolin)

  • 1/2 white onion, thinly sliced

  • 1/4 cup white wine vinegar

  • 4 tbsp apple cider vinegar

  • 1 tsp sugar

  • red pepper flakes

  • salt

Pickled cucumbers

  • 1 big cucumber, thinly sliced

  • 1/2 white onion thinly sliced

  • 1/4 cup rice wine vinegar

  • 1 tbsp red pepper flakes

  • 1 tsp sugar

  • 1 tsp dill

  • 1 tsp salt

Meatballs

  • 1 lb ground chicken

  • 1 egg

  • 1 tbsp minced garlic

  • 1/4 cup bread crumbs

  • 4 tbsp gochuchang

  • 1/4 cup hoisin

Green beans

  • 1/2 lb green beans

  • 1 tbsp minced garlic

  • 3 tbsp hoisin

  • 1 tbsp gochuchang

  • 1 tsp sugar

Coconut rice

  • 1 cup jasmine rice

  • 1 1/2 cup coconut milk (in can)

  • salt

Sriracha mayo

  • 2 tbsp mayo

  • 1 tbsp sriracha



Place all ingredients for carrots in airtight container. Let marinate for at least 2 hours.

Same with the cucumbers.

Add all meatball ingredients in bowl and roll into small balls.

Place in oven at 400 until no longer pink. Or saute in pan until no longer pink.

Coat in sauce.

While meatballs are cooking prepare the rice according to directions.

Boil green beans or saute in pan. Coat with garlic, gochuchang, hoisin and sugar.

Prepare bowls and drizzle with sriracha, cilantro, sriracha mayo, and sesame seeds.

Enjoy!

Amanda WeeklundComment