25 Minute Banh Mi Rice Bowls
A yummy balance of spicy, sweet, and savory flavors...plus so delicious and quick to make!
Foto: Half Baked HarvestIngredients
- 2 Persian cucumbers, chopped
- 1 Serrano or jalapeño pepper, seeded and sliced
- 1 cup mixed fresh herbs, chopped
- 3 tablespoons mixed sesame seeds and peanuts
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- 1 avocado, cubed
- 2 tablespoons sesame or olive oil
- 1 1/2 pounds ground chicken or ground pork
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1/2 cup tamari
- 2 tablespoons fish sauce
- 1 -3 tablespoons chili paste
- 2 tablespoons maple syrup
- 1 cup shredded or pickled carrots
- 1/3 cup pickled ginger
- 3 -4 cups cooked rice, for serving
- spicy mayo, for serving
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!
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