Did you know that the traditional Banh Mi sandwich originated in Saigon as a Vietnamese street food in the early 1950's? But this delicious sandwich has roots back as early as the 1800's during the French occupation when the French introduced the baguette. The term bahn mi, refers to both the bread and the sandwich. I wanted to take all these delicious flavors and create a meal that everyone would love. The signature sweet, tangy, and salty juxtaposition of flavors shine in this easy dinner.
Begin with quality ingredients.
When we spend time in the kitchen creating a meal, it's important to use quality ingredients.
I highly recommend beginning with the protein and source your meat well.
What does this mean?
Today, I'm using Burroughs Family Farms ground beef. This regenerative farm is committed to producing food in a way that delivers superior nutrition and protects and improves the soil, air, and water. I'm so grateful that we can support our health and our planet by purchasing from Burroughs Family Farms.
You can learn more about their regenerative farming here.
Ground Beef is always on rotaion at my house, and this spin on the Bahn Mi sandwich is a meal you'll make on repeat.
Saigon Bowl [aka- Bahn Mi without the bread]
Cook Time: 20 minutes
Prep Time: 20 minutes [plus 1 hour for pickling veggies]
Serves: 4
Quick Pickled Veggies.
1-2 cucumbers, sliced thin
1 bunch radishes, sliced thin
1 small red onion, sliced thin
3/4 cup rice vinegar
1/2 cup water
1 tsp. kosher salt
Bowls.
1 tbsp. butter or ghee
1 tbsp. olive oil
1.5 lbs. Burroughs Farms ground beef
2 cloves garlic, minced
1 tbsp. fresh ginger, grated
1/2 cup coconut aminos
2 tbsp. fish sauce
1 tbsp. chili garlic sauce
4 cups cauliflower rice [I use frozen straight from the bag]
Sriracha Sauce.
1/2 cup mayo [I like Primal Kitchen or Chosen]
1-2 tbsp. sriracha
1-2 tbsp. fresh lime juice
zest from 1 lime
Toppings.
1/2 cup chopped cashews
Thinly sliced purple cabbage
Grated carrots
Quartered limes
Method.
To make pickled vegetables; combine cucumbers, radishes and onions in a bowl. Add vinegar, water and salt. Allow the vegetables to sit for at least 1 hour on counter. Drain well before adding to the Saigon Bowls.
To make sauce; combine mayo, sriacha, lime juice and zest in a small bowl and mix well.
In a cast iron pan; heat ghee or butter and olive oil over medium heat. Add ground beef, breaking up meat-cook until browned. [If necessary, drain excess fat.]
Reduce heat to medium-low. Add the garlic, ginger, coconut aminos, fish sauce and chili garlic sauce, stir to combine. Allow to cook another 2 minutes. Remove from heat, and remove meat from pan, cover to keep warm.
In the same pan; add 1 tbsp. ghee or butter and fry cauliflower rice over medium heat until soft, about 6-7 minutes. Season with salt to taste.
Divide cauliflower rice into 4 bowls, add ground beef mixture, top with grated carrots, cabbage and pickled veggies.
Drizzle with sriracha sauce and cashews.
Enjoy.
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