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

A deconstructed take on the classic Vietnamese bánh mì, served over fluffy lime-zested rice with savoury ground beef, quick-pickled cucumber, fresh grated carrot, and a creamy sriracha mayo drizzle.

Ingredients

• Rice

  ⚖ 200 g 💧 307.7 ml 🥛 1⅓ cup
  kcal/г%DV

  Calories

  71435%

  Protein

  29.558%

  Total Fat

  1.72%

  Carbohydrates

  149.654%
• Ground Beef

  ⚖ 453.6 g None
  kcal/г%DV

  Calories

  70735%

  Protein

  99.8199%

  Total Fat

  31.840%

  Carbohydrates

  0.00%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Cucumber

  ⚖ 300 g 1 pcs
  kcal/г%DV

  Calories

  452%

  Protein

  1.93%

  Total Fat

  0.50%

  Carbohydrates

  10.93%
• Carrots

  ⚖ 88.7 g 🥕 1⅛ pcs
  kcal/г%DV

  Calories

  361%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  8.53%
• Soy Sauce

  ⚖ 59.1 g 💧 49.3 ml 🥄 3⅓ tbsp
  kcal/г%DV

  Calories

  331%

  Protein

  5.410%

  Total Fat

  0.20%

  Carbohydrates

  3.31%
• Garlic Clove

  ⚖ 15 g 🧄 3 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.01%

  Total Fat

  0.10%

  Carbohydrates

  4.21%
• Lime

  ⚖ 70 g 🍋 1 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  0.50%

  Total Fat

  0.10%

  Carbohydrates

  7.32%

Instructions

• Place rice in a fine-mesh sieve and rinse until the water runs clear. Transfer to a small pot with 240 ml water (480 ml for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, about 15 minutes. Remove from heat and keep covered for at least 10 minutes.
• Meanwhile, wash and dry all produce. Peel and finely chop the garlic. Zest and quarter the lime. Trim the cucumber, halve it lengthwise, and thinly slice crosswise into half-moons. Halve, peel, and medium-dice the onion. Trim, peel, and grate the carrots.
• In a medium bowl, combine the cucumber slices, the juice from half the lime, 1 g sugar (2 g for 4 servings), and a pinch of salt; toss and set aside to quick-pickle. In a small bowl, whisk together the mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as desired. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add the onion and cook, stirring, until softened, 4–5 minutes. Add the ground beef, remaining garlic, and 8 g sugar (16 g for 4 servings). Cook, breaking the meat into pieces, until browned and cooked through, 4–5 minutes. Stir in 60 ml soy sauce, then remove from heat and season with salt and pepper.
• Fluff the rice with a fork and stir in the lime zest and 15 g butter. Divide the rice among bowls and arrange the beef, grated carrot, and pickled cucumber on top. Squeeze over the remaining lime juice and drizzle generously with the sriracha mayo.