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 and healthy meal that's ready in under an hour!
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
To make Sriracha mayo, mix about a teaspoon of Sriracha into ¼ cup of mayonnaise. You can add more Sriracha if you'd like it spicier.