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Banh Mi Bowl with Vietnamese Peanut Sauce

Banh Mi Bowl with Vietnamese Peanut Sauce

Treat yourself to these Banh Mi Bowls with Vietnamese Peanut Sauce ... they're bursting with bold, delicious flavors!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 4 people
Author: Ginnie

Ingredients

For Pickled Veggies:

  • 2 large radishes, julienned
  • 1 large carrot, julienned
  • ½ cup rice vinegar
  • ½ cup sugar

For Peanut Sauce:

  • ½ cup unsalted peanuts
  • 1 tablespoon peanut oil
  • 3 cloves garlic, minced
  • 1 teaspoon chili paste
  • 1 tablespoon tomato paste
  • ½ cup plus 2 tablespoons water
  • ½ teaspoon sugar
  • ¼ cup hoisin sauce
  • 2 tablespoon vegan fish sauce, see note below for a vegan fish sauce recipe
  • 1 lime, cut into 6 quarters

For Rice:

For Cabbage:

  • 2 teaspoons peanut oil
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes
  • ½ a small red cabbage, chopped
  • ¼ cup veggie broth
  • 2 tablespoons soy sauce

For Tofu:

  • 2 teaspoons peanut oil
  • 2 (6-ounce) packages baked tofu, cubed (any flavor)

For Bowl:

  • 1 cucumber, peeled, seeded, and julienned
  • 1 jalapeno, seeded and thinly sliced
  • ½ cup cilantro leaves

Instructions

Prepare Pickled Veggies:

  • Place julienned radishes and carrot in a small bowl.
  • Combine rice vinegar and sugar in a small pot, then bring to a boil over high heat, stirring occasionally.
  • Once the sugar is dissolved, pour mixture over veggies. Set aside.

Prepare Peanut Sauce:

  • Toast peanuts in a medium skillet over medium heat, stirring frequently, until lightly browned.
  • Reserve 2 tablespoons peanuts for garnish.
  • Add remaining peanuts to bowl of a food processor and process until you have a thick, smooth peanut butter.
  • Heat peanut oil in a medium skillet over medium heat.
  • Add the garlic, chili paste, and tomato paste (watch out for splatters), and cook for about 30 seconds.
  • Whisk in the peanut butter, water, sugar, hoisin sauce, and fish sauce.
  • Bring the mixture to a boil, then reduce heat and simmer for about 3 to 4 minutes.
  • Remove from heat, then add juice from 2 lime quarters (reserve the rest). Set aside.

Prepare Rice:

  • Place rice in a fine mesh strainer, then rinse rice in cold water for a couple minutes.
  • Combine rice, water, and salt in a medium pot.
  • Bring to a boil, then reduce heat, cover pot, and simmer until tender (about 18 minutes).
  • Remove from heat and let sit for 5 minutes. Fluff with a fork before serving.

Prepare Cabbage:

  • While rice is cooking, heat peanut oil in a large pot over medium high heat.
  • Add garlic and crushed red pepper flakes to oil and cook until fragrant (about 30 seconds), stirring constantly.
  • Mix in cabbage, broth, and soy sauce.
  • Bring to a boil, then reduce heat, cover, and simmer until tender (about 15 to 20 minutes).

Prepare Tofu:

  • While cabbage and rice are cooking, heat peanut oil in a medium skillet over medium heat.
  • Add tofu to oil and cook until browned on all sides, stirring frequently.

Assemble Bowls:

  • Divide rice between four bowls, then top with tofu, cabbage, pickled veggies, cucumber, and jalapeno.
  • Drizzle with peanut sauce, then garnish with reserved peanuts, lime wedges, and cilantro leaves.
  • Serve immediately. Enjoy!

Notes

Vegan Fish Sauce: Bring 1 cup vegetable broth to a boil. Pour broth over 3 dried shitake mushrooms in a small bowl. Let cool, then remove and discard the mushrooms. Stir in 1 cup soy sauce. Refrigerate until ready to use.
 
This recipe makes more than you'll need, so refrigerate the leftovers for use in your favorite recipes.
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