Vietnamese · Beef
Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
Vietnamese-inspired bowls featuring seasoned ground beef over lime-zested rice with pickled cucumbers, grated carrots, and spicy sriracha mayo. This deconstructed banh mi delivers all the fresh, vibrant flavors of the classic Vietnamese sandwich in bowl form.
The Method
Instructions
First things first, let's get the rice going. Place your rice in a fine mesh sieve and rinse it under cold water. Keep rinsing until the water runs clear, which helps wash away excess starch and prevents the rice from getting gummy. Once that's done, transfer the rinsed rice to a small pot and add 1 cup of water for 2 servings or 2 cups of water if you're making 4 servings. Don't forget to add a pinch of salt to season the rice right from the start. Bring the pot to a gentle boil over medium high heat, then as soon as it's bubbling, cover the pot and lower the heat to a gentle simmer. Let it cook undisturbed for about 15 minutes or until the rice is tender and all the water is absorbed. Once it's done, turn off the heat but keep it covered for at least another 10 minutes so the rice can steam and become nice and fluffy. This little resting step really makes a difference!
While the rice is cooking and resting, let's prep the fresh produce. Give everything a good rinse and dry to get rid of any dirt or grit. Peel and finely chop your garlic clove until it's almost paste like; this will help it blend nicely into the beef later. Next, zest your lime carefully to collect all that fragrant green skin, then cut the lime into quarters. For 4 servings, zest one whole lime and quarter both limes. Now, take the cucumber and trim off the ends, then cut it in half lengthwise. Lay each half flat side down and slice thinly crosswise into half moons, which will give you those perfect little cucumber bites. Peel your onion and cut it in half, then dice it into medium sized pieces so they cook evenly without getting too mushy. Lastly, peel and grate the carrot to create tender, sweet strands that will add some lovely texture to our bowls.
Time to brighten things up with a quick pickle for the cucumber. In a medium bowl, toss together the sliced cucumber, the juice from half of your lime (or one lime if you're making 4 servings), ¼ teaspoon of sugar ( ½ teaspoon for 4 servings), and a pinch of salt. Give it a good stir and let those flavors mingle , the lime juice and sugar will soften the cucumbers just enough, giving them a fresh and tangy kick. While that's marinating, prepare your spicy mayo. In a small bowl, combine mayonnaise, a pinch of that chopped garlic from earlier, a squeeze of lime juice to keep it zesty, and as much sriracha as you like. If you like things spicy, go ahead and add a generous amount! Season with salt and pepper to taste. This sauce will add a creamy, spicy punch that's just irresistible.
Now let's cook the savory part. Heat a drizzle of oil in a large pan over medium high heat until it shimmers. Add your diced onion and cook, stirring often, for about 4 to 5 minutes until the onion becomes soft and translucent , you want it to develop a little sweetness but not brown yet. Toss in your ground beef along with the remaining garlic and 2 teaspoons of sugar ( 4 teaspoons for 4 servings ). Use a spatula or wooden spoon to break up the beef into small pieces as it cooks. Keep everything moving so the beef browns evenly and cooks through, which should take another 4 to 5 minutes . Once the beef is nicely browned and cooked, stir in the soy sauce, which will deepen the flavor and add that lovely umami boost. Turn off the heat and give it a taste, then adjust with salt and pepper if needed.
By now your rice should be ready to go. Fluff it gently with a fork to separate the grains, then stir in the lime zest and 1 tablespoon of butter . This little finishing touch adds richness and a subtle citrus aroma that brightens the whole dish. Divide the fluffy, buttery rice between your bowls. Arrange the savory beef, the fresh grated carrot, and those tangy pickled cucumbers right on top. Don't forget to squeeze a little extra lime juice over everything for an added burst of freshness. Finally, drizzle your bowls generously with that creamy, spicy sriracha mayo you made earlier. Take a moment to appreciate the colors and flavors all coming together , it smells amazing already! Now dig in and enjoy your delicious Vietnamese inspired beef banh mi bowls.
While the rice is cooking and resting, let's prep the fresh produce. Give everything a good rinse and dry to get rid of any dirt or grit. Peel and finely chop your garlic clove until it's almost paste like; this will help it blend nicely into the beef later. Next, zest your lime carefully to collect all that fragrant green skin, then cut the lime into quarters. For 4 servings, zest one whole lime and quarter both limes. Now, take the cucumber and trim off the ends, then cut it in half lengthwise. Lay each half flat side down and slice thinly crosswise into half moons, which will give you those perfect little cucumber bites. Peel your onion and cut it in half, then dice it into medium sized pieces so they cook evenly without getting too mushy. Lastly, peel and grate the carrot to create tender, sweet strands that will add some lovely texture to our bowls.
Time to brighten things up with a quick pickle for the cucumber. In a medium bowl, toss together the sliced cucumber, the juice from half of your lime (or one lime if you're making 4 servings), ¼ teaspoon of sugar ( ½ teaspoon for 4 servings), and a pinch of salt. Give it a good stir and let those flavors mingle , the lime juice and sugar will soften the cucumbers just enough, giving them a fresh and tangy kick. While that's marinating, prepare your spicy mayo. In a small bowl, combine mayonnaise, a pinch of that chopped garlic from earlier, a squeeze of lime juice to keep it zesty, and as much sriracha as you like. If you like things spicy, go ahead and add a generous amount! Season with salt and pepper to taste. This sauce will add a creamy, spicy punch that's just irresistible.
Now let's cook the savory part. Heat a drizzle of oil in a large pan over medium high heat until it shimmers. Add your diced onion and cook, stirring often, for about 4 to 5 minutes until the onion becomes soft and translucent , you want it to develop a little sweetness but not brown yet. Toss in your ground beef along with the remaining garlic and 2 teaspoons of sugar ( 4 teaspoons for 4 servings ). Use a spatula or wooden spoon to break up the beef into small pieces as it cooks. Keep everything moving so the beef browns evenly and cooks through, which should take another 4 to 5 minutes . Once the beef is nicely browned and cooked, stir in the soy sauce, which will deepen the flavor and add that lovely umami boost. Turn off the heat and give it a taste, then adjust with salt and pepper if needed.
By now your rice should be ready to go. Fluff it gently with a fork to separate the grains, then stir in the lime zest and 1 tablespoon of butter . This little finishing touch adds richness and a subtle citrus aroma that brightens the whole dish. Divide the fluffy, buttery rice between your bowls. Arrange the savory beef, the fresh grated carrot, and those tangy pickled cucumbers right on top. Don't forget to squeeze a little extra lime juice over everything for an added burst of freshness. Finally, drizzle your bowls generously with that creamy, spicy sriracha mayo you made earlier. Take a moment to appreciate the colors and flavors all coming together , it smells amazing already! Now dig in and enjoy your delicious Vietnamese inspired beef banh mi bowls.
Pairs Well With
