We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the classic without the mess of its handheld namesake. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party-in-a-bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
¾ cup
Jasmine Rice
132 g
Mini Cucumber
56 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tsp
Sriracha
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Rice Vinegar
(Contains Sulphites)
7 g
Cilantro
½ tbsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Before starting, wash and dry all produce.
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, roughly chop cilantro. Thinly slice cucumbers into 1/4-inch rounds. Combine mayo and sriracha in a small bowl and set aside.
Add the rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Whisk together vinegar, 1/4 cup water and 1/2 tbsp sugar (dbl both for 4 ppl) in a medium bowl. Add cucumber and carrots and toss to coat. Set aside in the fridge.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Using a slotted spoon carefully drain any excess fat. Add the hoisin-soy sauce blend and half the sesame seeds. Cook, stirring often until beef is coated,1-2 min.
Fluff rice with a fork, then season with salt. Drain liquid from pickled veggies. Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon spicy mayo over top.