Banh Mi Bowls with Lemongrass Meatballs Recipe

If you’re searching for a dinner that’s fun, fresh, and impossibly flavorful, Banh Mi Bowls with Lemongrass Meatballs will absolutely steal your heart (and tastebuds!). All the excitement of a Vietnamese banh mi sandwich — think crisp pickled veggies, aromatic meatballs, creamy mayo, and a tangle of herbs — lands in a beautiful rice bowl. This is the kind of meal you’ll want to assemble when you crave something healthy, a little zippy, and bursting with color and crunch. It’s a new favorite around my table, and I can’t wait for you to make it yours too.

this Recipe

Ingredients You’ll Need

Every ingredient in these Banh Mi Bowls with Lemongrass Meatballs plays a special part, whether it’s bringing depth, tang, crunch, or creamy heat. Most are pantry staples or easy to find, so you can savor all the bright and bold flavors with minimal fuss.

• Ground pork: Brings tenderness and richness to the meatballs; you can swap for ground chicken or turkey if you prefer a lighter option.
• Lemongrass paste (or fresh lemongrass): Instantly adds that signature citrusy, fragrant lift that makes these meatballs unforgettable.
• Fish sauce: Contributes umami depth and a hint of savoriness typical in Vietnamese cooking.
• Soy sauce: Adds a foundational savory-salty flavor and a touch of color.
• Brown sugar: Rounds out the salt with a bit of molasses sweetness for well-balanced meatballs.
• Garlic cloves: Offer aromatic pungency—freshly minced is best!
• Egg: Binds the meatballs for perfect texture.
• Panko breadcrumbs: Keep the meatballs juicy and tender without being dense.
• Salt: Essential for boosting all the flavors.
• Shredded carrots: Bring vibrant color and crunch to the pickled vegetable topping.
• Sliced cucumbers or radishes: Add crispness and mild peppery flavor—both work beautifully!
• Rice vinegar: The foundation for quick pickling, giving vegetables their tart and tangy zing.
• Water: Lightens up the pickle brine so it’s not overwhelmingly sharp.
• Sugar (for veggies): Balances out the vinegar, keeping the pickles lively but not harsh.
• Salt (for veggies): Helps the vegetables soften and enhances their flavor.
• Mayonnaise: Makes the sauce creamy and helps the flavors meld together.
• Sriracha: Brings a gentle heat—add more if you’re a spice lover!
• Soy sauce (for sauce): Adds savory notes to the creamy drizzle.
• Cooked white or brown rice: The hearty base that soaks up every delicious topping.
• Fresh cilantro: Adds a burst of herbal freshness at the finish.
• Lime wedges: Squeezed over at the end for a hit of mouthwatering acidity.

How to Make Banh Mi Bowls with Lemongrass Meatballs

Step 1: Make the Quick Pickled Veggies

Kick things off by combining rice vinegar, water, sugar, and salt in a medium bowl, then whisk until everything is dissolved. Toss in the shredded carrots and sliced cucumbers (or radishes!) and let the veggies sit while you prep the rest—this quick pickle transforms them into tangy, crunchy topping magic.

Step 2: Prepare and Bake the Lemongrass Meatballs

Preheat your oven to 400°F (200°C). In a large bowl, mix together the ground pork, lemongrass, fish sauce, soy sauce, brown sugar, garlic, egg, panko, and a pinch of salt. Stir just until combined—overmixing can make the meatballs tough. Roll the mixture into small balls (about 1 to 1.5 inches) and arrange them on a baking sheet lined with parchment. Bake for 15–20 minutes until they’re golden, caramelized, and fully cooked inside.

Step 3: Mix Up the Creamy Spicy Mayo Sauce

In a small bowl, whisk together mayonnaise, sriracha, and soy sauce. Taste and adjust the spiciness to your liking—some days call for a little extra sriracha! This sauce ties together every bite of your Banh Mi Bowls with Lemongrass Meatballs.

Step 4: Assemble Your Bowls

Spoon a generous bed of cooked rice into each bowl. Arrange a few meatballs over the rice, then pile on the tangy pickled veggies. Drizzle the spicy mayo sauce over everything, finishing with bright cilantro leaves and a wedge of lime for squeezing. Every bowl should look vibrant and inviting.

How to Serve Banh Mi Bowls with Lemongrass Meatballs

Garnishes

The right toppings make these bowls truly exciting. I love a flurry of fresh cilantro, extra lime wedges for an extra squeeze, and maybe some sliced jalapeños or thinly sliced scallions if you like a little more heat and crunch. A sprinkle of toasted sesame seeds can also add a subtle nutty note on top of your Banh Mi Bowls with Lemongrass Meatballs.

Side Dishes

Banh Mi Bowls with Lemongrass Meatballs are delightfully satisfying on their own, but if you’re looking to round out the meal, consider a side of edamame, a light soup (like miso or a simple broth), or crisp spring rolls. Even a platter of sliced mango is a fresh way to finish the meal and keep those vibrant flavors going.

Creative Ways to Present

Get playful! Serve family-style with all the components in separate bowls, and let everyone build their own. For parties, try mini-meatball “banh mi” lettuce wraps or layer everything in jars for a portable lunch. Colorful plating—like adding heaps of herbs and a zigzag of spicy mayo—makes these Banh Mi Bowls with Lemongrass Meatballs look as great as they taste.

Make Ahead and Storage

Storing Leftovers

If you’re planning to enjoy Banh Mi Bowls with Lemongrass Meatballs later, store the rice, meatballs, pickled veggies, and sauce in separate airtight containers in the fridge. This keeps everything fresh and prevents your rice from getting soggy. They’re splendid as a make-ahead lunch option!

Freezing

The lemongrass meatballs are perfect for freezing. Once they’re cooked and cooled, lay them flat in a freezer bag and store for up to two months. Simply thaw and reheat whenever a Banh Mi craving strikes—these bowls are genuine meal prep heroes!

Reheating

For the juiciest meatballs, reheat gently in a microwave or oven until warmed through. Rice is best revived with a splash of water and a quick microwave spin. Add the sauce and toppings just before serving for the freshest, boldest bite.

FAQs

Can I use ground chicken or turkey instead of pork for the meatballs?

Absolutely! Ground chicken or turkey are both great lean alternatives for the lemongrass meatballs, making the dish lighter but still super flavorful.

What’s the best way to slice the veggies for pickling?

A julienne slicer or mandoline will give you those thin, crisp slices that absorb all the pickling flavors best. But even a sharp chef’s knife works perfectly—just aim for bite-sized pieces!

Is there a vegan or vegetarian option for this recipe?

Try swapping the pork with finely chopped mushrooms or tofu, and use vegan fish sauce or extra soy sauce. The meatballs will still soak up all that wonderful lemongrass and umami flavor.

How long do the pickled veggies last in the fridge?

They last beautifully for up to a week in an airtight container! The flavor deepens with time, so they’re wonderful to keep on hand for salads, sandwiches, and, of course, your next Banh Mi Bowls with Lemongrass Meatballs night.

Can I make the sauce less spicy?

Definitely! Just reduce or omit the sriracha, or stir in a touch of honey or more mayo to mellow the heat. Your Banh Mi Bowls with Lemongrass Meatballs will still be packed with flavor.

Final Thoughts

Banh Mi Bowls with Lemongrass Meatballs offer a burst of color, crunch, and irresistible flavor, all piled into one bowl. It’s a meal that’s easy enough for weeknights but special enough to impress friends. I can’t wait for you to fall in love with every zesty, aromatic bite—give these bowls a try and watch them disappear!

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