Image for illustration onlyBeef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
Following the stated order keeps the ingredient balance clear and the final texture consistent. In beef banh mi bowls with sriracha mayo, carrot & pickled cucumber, White Rice, Onion and Lime are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Add'l ingredients: mayonnaise, siracha.
- 2Put rice into a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.
- 3Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.
Nutrition
- Calories
- 314
- Protein
- 30.2g
- Carbs
- 6.8g
Chef tips
To help the cucumbers absorb the pickling liquid perfectly, slice them very thinly and leave to marinate for at least ten minutes before serving; it adds a wonderful crunch to the dish. If the children prefer a milder flavour, replace the sriracha mayo with plain mayonnaise and a little lemon juice. Serve the ingredients in separate bowls so everyone can assemble their own favourite combination.
Culinary reasoning
Following the stated order keeps the ingredient balance clear and the final texture consistent. In beef banh mi bowls with sriracha mayo, carrot & pickled cucumber, White Rice, Onion and Lime are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.