Don’t you love to experiment in the kitchen with different flavors, combinations, and ingredients? It’s so fun to try a new twist on a traditional dish that you wouldn’t have ever thought of before. Which is why you will just love making this Beef Bahn Mi Bowl! They are so delicious and anyone I’ve made them for so far has loved them!
Traditional Bahn Mi
Bahn Mi is a traditional Vietnamese food that was created through a number of historical and regional influences. It’s made with fresh French baguette, often contains a smear of pate, and includes deliciously flavored pork.
The toppings of this intense sandwich include fresh and crunchy, and sweetly pickled vegetables such as cucumber, carrots and cilantro.
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The prep of the vegetables are best julienne to allow each bite a full burst of flavor! You get a mix of savory, sweet, fresh, decadence, and umami all in one amazingly sandwich.
I would absolutely recommend purchasing this julienne slicer/peeler gadget to save your sanity and speed up the prep process. It’s a game changer!
Bahn Mi with a twist
The Bahn Mi bowls were a nice and simple recipe to follow. Most of the work is in the prep. If there was one change I would make to this dish from the recipe provided it would be to really play up the vegetables. I love when the fresh veggies of this sandwich pop and really are packed with flavor.
So, with that, I’d add some crunchy Daikon radish to the cucumber and carrots. I’d also go back and allow the vegetables to marinate in a pickling brine a few hours beforehand.
To pickle them, you’ll want to use rice wine vinegar, salt, and sugar. I added the ratios in the recipe down below.
We also try to prep our dishes from Every Plate close to how the pictures on the card are displayed. When I make this again, I’ll probably choose to cut the cucumbers a little thinner, or julienne them and the daikon. Just a nice little tip that I think would really elevate this dish.
Recipes You’ll Love
Beef Bahn Mi Bowl Recipe
WITH SRIRACHA MAYO AND PICKLED CUCUMBER
Imagine my surprise when the option to order a Beef Bahn Mi bowl appeared on my Every Plate menu, I jumped at the chance to try it. Would you ever think to make Bahn Mi into a non-sandwich form? I was super excited by this one and the spicy mayo paired with lime rice. It was super fun to dive into this one and indulge in an old favorite in a new way.
Beef Bahn Mi Bowl
Eggs. Soy. Milk
- 1 c Jasmine Rice
- 1 small Yellow Onion
- 1/2 Lime
- 3 cloves Garlic
- 1 Persian or English Cucumber
- 1 Medium size Carrot
- 3 oz Mayonnaise
- 1 oz Sriracha
- 8 oz Ground Beef
- 2 oz Soy Sauce
- 1 tbsp Butter
- tbsp Vegetable Oil
- 2 tsp Sugar
- tbsp Salt Pepper
- In a small pot, combine rice, 1 ¼ cups water and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
- Meanwhile, clean and dry all produce. Peel and mince garlic. Zest and quarter lime. Cut ends off and halve the cucumber lengthwise; slice crosswise into thin half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.
- In a small bowl, combine mayonnaise, as much sriracha as you’d like (add more for extra spicy!), a pinch of the minced garlic, and a squeeze of lime juice. Season with salt and pepper.
- In a medium bowl, combine cucumber, ¼ tsp sugar a pinch of salt, and juice from 2 lime wedges.
- Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar. Cook, breaking up meat into pieces, until browned and cooked through, about 5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.
- Fluff rice with a fork and stir in lime zest and 1 TBSP butter; divide between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.
- **TIP: To get a more authentic Bahn Mi, allow the carrots and cucumber to marinate in 3 tbsp rice wine vinegar and 1 tsp salt and 1/2 tsp sugar