Pork Banh Mi Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vietnamese-inspired bowls with baked pork meatballs, pickled vegetables, fresh herbs, and spicy sriracha mayo over rice. Bright and flavorful with a balance of savory, pickled, and spicy notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound ground pork
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 2 teaspoons soy sauce
- ½ teaspoon salt (or to taste)
- 2 tablespoons finely chopped cilantro
- 2 large carrots (cut into ribbons with a peeler)
- 1 large cucumber (peeled, then cut into ribbons with a peeler)
- ½ cup rice vinegar
- ¼ teaspoon crushed red pepper flakes
- 4-6 cups steamed jasmine or basmati white rice
- fresh cilantro sprigs for garnish
- 1 jalapeno (thinly sliced)
- ⅓ cup mayo
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1119mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 515mg
- Calcium
- 23mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.