Tonight, though, tonight I wanted both.
I wanted something vibrant and alive with bright herbs and heat; I wanted something healthy but still able to trick my inner critic into believing I was indulging in something slightly sinful.
But standing in the kitchen, the fridge door open, staring at bottles of soy sauce, fish sauce, smoked ham, and ground chicken, I didn’t have the faintest clue how to do it. Luckily, I knew who would.
The Prompt
I want to make an absolutely bangin’ Asian fusion dish for dinner tonight. It has to be healthy, flavorful, and use fun ingredients! I have some ground chicken and some smoked ham, but you can include whatever else you want to make this recipe sing.
Gippity Kitchen Says:
Hey Stephen!
Ohhh man, buckle up—because this recipe is about to hit your dinner table like a flavor-loaded freight train. Let’s turn a Vietnamese Bánh mì sandwich into a feisty Asian fusion bowl!
Think tender pork, caramelized at the edges, broiled to smoky perfection after a soak in a zippy marinade (fish sauce, soy, honey, sriracha—basically all my fridge faves at once). Pair that with juicy chicken meatballs bursting with ginger and lemongrass, practically begging to be dunked. Are you drooling yet?
Now, let’s talk veggies: Lightning-fast pickled carrots, cucumbers, and daikon deliver that addictive crunchy zing, while a generous fistful of chopped cilantro, mint, and basil turns your bowl into a vibrant, herbaceous party. And because every great bowl needs that satisfying crunch factor, we’re adding crushed peanuts and crisp baguette crostinis rubbed with garlic.
It’s the perfect storm of lean proteins, bright veggies, and mouth-popping freshness, topped with an irresistibly creamy hoisin-lime drizzle to tie it all together. Hungry? Yeah, me too. Let’s get stacking—grab your chopsticks and let’s dive in!
Vietnamese Bangin' Bánh mì Bowl
This Asian fusion Bánh mì bowl layers broiled charred pork, ginger‑lemongrass chicken meatballs, smoked ham, quick-pickled veggies, fresh herbs, and crunchy crostinis for a vibrant, healthy dinner.
Ingredients
For the Broiled Pork:
- 1 lb thinly sliced pork tenderloin roast or shoulder
- 2 tbsp fish sauce
- 1 tbsp soy sauce (low sodium)
- 1 tbsp honey
- 1 tbsp sriracha
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 tsp ground black pepper
For the Ginger‑Lemongrass Chicken Meatballs:
- 1 lb ground chicken
- 1 tbsp ginger paste
- 1 tbsp lemongrass paste
- 2 tbsp chopped fresh cilantro
- 1 red Fresno or jalapeño pepper, thinly sliced
- 1 garlic clove, minced
- 1 tbsp soy sauce
- ¼ tsp black pepper
For the Smoked Ham:
- 1 cup smoked ham, cubed
For the Pickled Veggies:
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup julienned daikon radish (or parsnips)
- 1 tbsp salt
- ½ cup rice vinegar
- ¼ cup water
- 2 tbsp sugar
For the Bowl Base:
- 2 cups cooked brown rice or quinoa
- 1 cup thinly sliced napa cabbage
- Pinch of salt and a squeeze of lime juice
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
For the Toppings:
- ¼ cup crushed roasted peanuts
- 1 avocado, sliced
- 1 fresh jalapeño, thinly sliced (optional)
- Lime wedges
For the Sauce:
- ¼ cup hoisin sauce
- ¼ cup Greek yogurt
- 1 tbsp lime juice
- 1 tsp sesame oil
For the Crostinis:
- 1 small baguette, thinly sliced
- 2 tbsp olive oil
- 1 garlic clove, halved
Instructions
- Marinate the Pork:
In a large bowl, combine fish sauce, soy sauce, honey, sriracha, minced garlic, diced shallot, and black pepper. Add the sliced pork and toss to coat. Marinate for at least 30 minutes (or up to 2 hours for more flavor).
-
Cook the Pork:
Spread the marinated pork slices on a baking sheet lined with foil or parchment paper. Broil on high for 5–7 minutes, until the pork is cooked through and slightly charred. -
Make the Meatballs:
In a bowl, combine ground chicken, ginger paste, lemongrass paste, chopped cilantro, thinly sliced Fresno or jalapeño, minced garlic, soy sauce, and black pepper. Mix well and form into small meatballs (about 1″ diameter).
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Cook the Meatballs:
Heat a large skillet over medium heat with a splash of oil. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. -
Prepare the Smoked Ham:
Cube the smoked ham into bite-sized pieces. Heat a little oil in a skillet over medium heat. Add the ham cubes and sauté for 3–5 minutes until heated through and slightly crispy.
-
Prepare the Pickled Veggies:
Place julienned carrots, cucumbers, and daikon (or parsnips) in a bowl. Sprinkle with salt and toss to coat. Let them sit for 20–30 minutes until they release water. Drain and pat dry.
In a small pot, combine rice vinegar, water, and sugar. Heat until the sugar dissolves. Pour the mixture over the drained veggies and let it cool to room temperature. -
Prepare the Napa Cabbage:
Thinly slice napa cabbage and season lightly with salt and lime juice. Toss and let sit a few minutes to soften. -
Make the Crostinis:
Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush both sides with olive oil, and bake for 10–12 minutes until golden. Rub each warm slice with the cut side of the garlic clove.
-
Assemble the Bowl:
In each bowl, start with brown rice or quinoa. Around the perimeter, arrange broiled pork, meatballs, smoked ham, pickled veggies, and napa cabbage. Sprinkle with chopped cilantro, mint, and basil. -
Add Toppings:
If using, top each bowl with crushed peanuts, sliced avocado, and jalapeño slices. Serve with lime wedges on the side. -
Make the Sauce:
In a small bowl, whisk the hoisin sauce, Greek yogurt, lime juice, and sesame oil until smooth. Drizzle the sauce over the assembled bowls. -
Serve and Enjoy:
Let everyone customize with extra sauce, lime juice, or herbs. Serve crostinis on the side for crunch and dig in to enjoy the vibrant textures and flavors!
The Verdict
This bowl was a sensory ambush that welcomed me with open arms.
First, the smoky pork hit my tongue with charred edges that whisper of flame and caramelization. This was followed closely by the chicken meatballs, rich with ginger and lemongrass, little flavor grenades detonating gently with each bite.
Just as my tastebuds began to surrender, the pickled veggies sliced through—sharp and bright, with a jolt of clean tang that woke me right up. The fresh herbs were the glue, tying every element into a delicious conspiracy.
And the crostinis—crisp, garlicky soldiers—were my shovels, perfect for scooping. Tonight, Gippity crafted something healthy that tasted distinctly wicked.
Balance, as it turns out, never tasted this thrilling.
