Banh Mi Bowls
with Broccoli & Pickled Veggies
Bahn Mi is a popular sandwich that exemplifies the French influence on Vietnamese cuisine in the 1860's. It typically consists of a baguette stuffed with Vietnamese sausage, fresh herbs, cucumber, pickles, chile peppers, and French condiments such as mayonnaise and pâté. This plant-based rice bowl version features crisp-tender broccoli tossed in a sticky, sweet chili sauce and crunchy pickles made from radishes, cucumbers, and jalapeños.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup seasoned rice vinegar
- 1 tbsp turbinado sugar
- 3 radishes, trimmed and thinly sliced
- 1 Persian cucumber, thinly sliced
- 1 jalapeño, trimmed, halved lengthwise, deseeded and thinly sliced into half moons
- 3/4 cup quinoa speckled rice
- 1 broccoli crown, trimmed and cut into florets
- 1 tbsp sweet chili sauce
- 1 garlic clove, peeled and grated
- 1/4 cup vegan mayo
- 1 tbsp sriracha
- 0.25 oz cilantro, leaves picked
- 0.25 oz mint, leaves torn
- 1 tbsp vegetable oil
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Add vinegar, sugar, ½ tsp salt, and ⅓ cup water to small saucepan. Bring pickling liquid to a boil and remove from heat. Combine radishes, cucumber, and jalapeño in heatproof bowl. Add pickling liquid and transfer to refrigerator until step 5.
Combine rice, 1½ cups water, and a pinch of salt in same saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 12 to 18 minutes.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add broccoli and cook until crispy in places, 3 to 4 minutes. Add sweet chili sauce and 1 tbsp water, toss to coat, cover, and cook until tender, 3 to 4 minutes.
Stir together garlic, mayo, and as much sriracha as you'd like in small bowl.
Drain pickled veggies and discard pickling liquid. Divide rice between serving bowls. Top banh mi bowls with broccoli, pickled veggies, cilantro, and mint. Serve with spicy mayo. Ăn nào!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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