Banh Mi Bowl in a bowl with fork.

Banh Mi Bowls with Lemongrass Meatballs

  • Author: Pinch of Yum
  • Prep Time: 1 hour (for pickling!)
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: enough meatballs / carrots for 4 bowls


Banh Mi Bowls! A quick and easy meal featuring quinoa or rice topped with quick pickled carrots, herbs, peanuts, and easy lemongrass pork meatballs, all covered with spicy mayo.



Quick Pickled Carrots

  • 1/2 cup rice vinegar
  • 1/4 cup Wholesome! coconut palm sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 68 carrots, cut into thin ribbons (I used a peeler to make those curls)


  • 1 lb. ground pork
  • 12 tablespoons lemongrass paste
  • 4 cloves garlic, minced
  • 1 tablespoon chili paste (like Sriracha or Sambal Oelek)
  • 1 tablespoon fish sauce
  • 1 tablespoon Wholesome! coconut palm sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon salt


  • quinoa, rice, or noodles
  • herbs: cilantro, basil, mint, green onions
  • crushed peanuts or sesame seeds
  • spicy mayo (just mayo with a hit of sriracha)


  1. Quick Pickled Carrots: Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture for one hour.
  2. Meatballs: Mix all ingredients. Roll into small meatballs with your hands (they might feel wet and heavy – pop them in the fridge or freezer for a few minutes to get them to hold their shape a bit better). Heat a little bit of olive oil over medium high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.
  3. Bowls: Layer the carrots and meatballs over quinoa, rice, or noodles. Top with herbs, peanuts, sesame seeds, and/or spicy mayo. I would feel happy for you if you also added an avocado.

  • Category: Dinner
  • Cuisine: Asian-Inspired

Keywords: banh mi recipe, bowl recipe, banh mi, pork recipe