Beef Banh Mi Bowls with Sriracha Mayo, Pickled Cucumber & Carrots
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Beef Banh Mi Bowls with Sriracha Mayo, Pickled Cucumber & Carrots

Fragrant jasmine rice crowned with caramelized ground beef, crisp pickled cucumber, and grated carrot, all brought together with a fiery sriracha-lime mayo that cuts through the richness with bright, spicy heat. It's the essence of Vietnamese street food—bold, balanced, and endlessly craveable.

⏱️40 min
🍽️4 portioner
2.5
🇻🇳 Vietnamesisk🍲 Middag🥩 Nötkött

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Rinse rice in a fine-mesh sieve until water runs clear. Add to a pot with 240 ml water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and keep covered for at least 10 minutes.
  2. 2
    While rice cooks, prepare produce: finely chop garlic, zest and quarter lime, trim and halve cucumber lengthwise then slice crosswise into half-moons, halve and medium dice onion, trim and grate carrot.
  3. 3
    In a medium bowl, combine cucumber with juice from half the lime, 1.25 ml sugar, and a pinch of salt. Let sit to pickle. In a small bowl, whisk together mayonnaise, a pinch of garlic, a squeeze of lime juice, and sriracha to taste. Season with salt and pepper.
  4. 4
    Heat oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4–5 minutes. Add ground beef, remaining garlic, and 10 ml sugar. Break up meat as it cooks until browned through, 4–5 minutes. Stir in soy sauce, then taste and season with salt and pepper.
  5. 5
    Fluff rice with a fork and stir in lime zest and 15 ml butter. Divide rice between bowls. Top with beef, grated carrot, and pickled cucumber. Squeeze lime juice over and drizzle with sriracha mayo.
  6. 6
    3
  7. 7
    In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Season with salt and pepper.
  8. 8
    4
  9. 9
    Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.
  10. 10
    5
  11. 11
    Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.