Bánh Mì Bowls

This was tasty with sriracha mayo and plenty of the pickled veg to help sauce things up a bit. I made the meatballs to be about 1inch diameter and they were definitely a bit overcooked at 25 minutes. Next time I think I will pull them at 20 minutes.

This is one of my all time favorite recipes from BudgetBytes.  We love the freshness of everything and all the different flavors! I usually make more meatballs and freeze for quick future meals.  You won't regret making this! 

I made these for dinner last night and there is nothing left! I made a few changes. First of all, I realized my bread crumbs were stale so I made my own using a leftover burger bun in my spice grinder. Secondly, I have some lemongrass I need to use up, so I added 1/2 Tablespoon to the meatball mixture. I also diced the green onion pretty fine, so there wouldn't be big chunks. The meatballs were so tasty with wonderfully balanced flavors and weren't dry at all. I made homemade baguettes using a recipe from Allrecipes which worked well. I did two mayo blends for toppings: one with sambal oelek and one with basil and lemongrass. I actually liked them together and it wasn't too spicy. I also made some jasmine rice thinking I would prep the leftovers for lunches. That would have been great if there were any meatballs left over! Next time, I will double the meatballs and I will halve the pickled veggies as the recipe makes quite a lot. Thank you for a wonderful and delicious recipe.

I make this recipe 2-3 times a month, it is so delicious! Leftovers are great cold for lunch, very refreshing. Only change I've made is I make double the pickled carrots (so good) and grate them on a box grater.

My husband and I love these meatballs and making the bowls! They are so fresh yet filling. 

Commenting on the pickled veggies! I made a slight variation for a bowl meal (rice & ginger-soy glazed chicken) and they were perfect. I sliced two carrots and two cucumbers on the thinnest mandolin setting in a medallion shape. The brine process can be simplified by skipping the stovetop. I used hot water from the kettle directly into a glass container and dissolving the sugar and salt in that before adding the vinegar followed by the veggies.

Uhhhh... as a vietnamese person i think we have something called com tam which is exactly like this

I just wanted to say that I come back to this recipe time and time again! I've made it for myself and for guests, and it's a hit every time. This was also the recipe that introduced me to quick pickling, and for that I am forever grateful! Thank you!

I made tacos with this recipe as well, and they were delicious! I browned the ground pork in a skillet with the garlic, ginger, and green onions, and then I mixed in the soy sauce with some corn starch to thicken it a little. I also squeezed some lime juice on top of the tacos after I assembled them, and oh my gosh they were delicious! Some of the best tacos I've ever eaten. They were so fresh and the flavors were such a good balance. Thank you Beth for the recipe, and thank you Kathryn for the idea to make them into tacos!