Banh Mi Noodle Bowls
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If you’re a fan of banh mi sandwiches, you’re going to love these fresh banh mi noodle bowls. Rice noodles and crispy veggies are tossed in a tangy ginger-lime dressing, then topped with our homemade lemongrass Vietnamese meatballs. Drizzle it all with a creamy sriracha mayo for one super delicious meal that’s ready in under an hour!
These banh mi noodle bowls were dreamed up after we made our first batch of lemongrass Vietnamese meatballs. They’re jam-packed with all the familiar flavors of a traditional banh mi served over saucy rice noodles and crisp veggies.
Ingredients notes
These banh mi inspired noodle bowls are layered with crunchy veggies, rice noodles, juicy meatballs, and tons of flavor. Here’s what you need to know about a few of the ingredients:
- Lemongrass Vietnamese meatballs: you’ll need one batch of our flavorful lemongrass Vietnamese meatballs.
- Thinly sliced vegetables: I like to use a mix of thinly sliced carrots, cucumber, bell peppers, and red onion to mimic the pickled veggies you’d find in a traditional banh mi sandwich, but feel free to use what you have on hand or veggies you enjoy.
- Cilantro and Thai basil: fresh herbs are an integral part of Vietnamese cooking. You can add other herbs like fresh mint as well.
Can I make these bowls ahead of time? For the best taste and texture, these bowls are best served right away, but you can certainly get a head start! The ginger-lime dressing and sriracha mayo are easily prepared up to 3-4 days in advance. You can also slice the veggies and prepare the meatballs, so all you have to do is cook the noodles and assemble the bowls when the time comes.
Banh Mi Noodle Bowls Recipe
Ingredients
- 1 batch of Lemongrass Vietnamese Meatballs
- 4 cups thinly sliced vegetables (try carrots, cucumbers, bell peppers, and red onion)
- ¼ teaspoon EACH: sea salt and sugar
- 8 ounces rice noodles
- 4 tablespoons Sriracha mayo (see notes)
- ¼ cup EACH: chopped cilantro and Thai basil
- Sesame seeds (to serve)
The Ginger Lime Dressing
- ⅓ cup lime juice
- ¼ cup EACH: neutral-flavored oil and rice vinegar
- 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce
- 1 teaspoon Sriracha
- 2 cloves garlic (finely minced)
- 2 inch piece ginger (finely minced)
The Banh Mi Noodle Bowls
Instructions
- Start by making Lemongrass Vietnamese Meatballs.1 batch of Lemongrass Vietnamese Meatballs
- Whisk the dressing ingredients in a small bowl.⅓ cup lime juice, ¼ cup EACH: neutral-flavored oil and rice vinegar, 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce, 1 teaspoon Sriracha, 2 cloves garlic, 2 inch piece ginger
- Place the veggies you're using into a large bowl and toss them with the salt and sugar. This will soften the veggies so they're not too crunchy.4 cups thinly sliced vegetables, ¼ teaspoon EACH: sea salt and sugar
- Bring a large pot of salted water to a boil over high heat and then take the pot off the heat. Add the rice noodles and let them soak for as long as the package indicates – the time will vary based on the size of the noodles and the brand. When they're soft, drain them, rinse them under cold running water, and then put them back into the pot.8 ounces rice noodles
- Toss the cooked rice noodles in the ginger lime dressing and the softened veggies. Divide the noodles between four bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil, and sesame seeds.4 tablespoons Sriracha mayo, ¼ cup EACH: chopped cilantro and Thai basil, Sesame seeds
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Love these! I’ve made them a few times now and just can’t get enough. The meatballs are the best ever and the dressing goes great with the noodles. I switch up the veggies and can’t seem to go wrong!
I’ve made this three times, inviting new guests each time. Before serving, I tell them this is the best dish I have ever eaten in my entire life, which surely sets dangerously high expectations. No!!! Every single guest has been blown away by the explosion of flavours.
You know when you’re reading a really fat novel that has become a part of your life, and when you reach the last page you’re bereft and filled with a sense of loss from which you’re not sure how to recover? That’s how I feel as I finish the last bite of this dish. It’s that good!
Awww Mary that makes me so happy to hear!!