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Banh Mi Bowl

plate

Yield

Yield: 12 lunch portions

kikkoman products used:

ingredients

Sweet Chili Lime Sauce
3 cups Kikkkoman Thai Style Chili Sauce
1 cup  Kikkoman Less Sodium Soy Sauce
1 cup  Fresh Lime Juice
2 tablespoons Kikkoman Rice Vinegar
2 tablespoons Fresh Ginger, Finely Minced
2 teaspoons Sugar

 

Pork Meatballs
3 cups Shiitake Mushrooms, Dried, Rehydrated, Cut in Ribbons
1 ½ cups Green Onions, Mince
1 cup Fresh Cilantro, Minced
¾ cup Fresh Ginger, Finely Minced
¾ cup Fresh Garlic, Finely Minced
¼ cup Kikkoman Soy Sauce
1 tablespoon Fish Sauce
6 pounds Pork, Ground

 

Pickle
2 cups Kikkoman Rice Vinegar
1 cup Sugar
¼ cup Sea Salt
3 cups English Cucumber, Julienne
3 cups Carrot, Julienne
3 cups Daikon Radish, Julienne

 

Garnish
6 cups Vermicelli Noodles, Soaked in Hot Water to Soften and Drained
As Needed Jalapeno Peppers, Paper Thin Rings
As Needed Cilantro Sprigs
As Needed Basil Leaves
As Needed Mint Leaves
As Needed Kikkoman Sriracha Hot Chili Sauce

directions

Sweet Chili Lime Sauce:
Combine ingredients and blend together using a whisk or an immersion blender. Transfer to a plastic container with a snap on lid. Sauce will hold for several days and can be scaled to desired quantity for production.  

 

Pork Meatballs:
Combine mushrooms, onions, cilantro, ginger, garlic, soy and fish sauces in an extra large mixing bowl. Mix together using a rubber spatula. Add the pork and blend into the mushroom mixture with hands. Do not over mix. Make a small patty and cook in a small pan or skillet. Taste and adjust seasoning to taste. Form 1 to 1.5 ounce meatballs. 

 

Cooking Meatballs:
Heat a non-stick skillet with a thin layer of vegetable oil over medium high heat. Add desired number of meatballs and cook to caramelize until internal temperature reads 165 on an instant read thermometer. A typical portion for meatballs is five. They can be cooked to order or in large batches. If cooking in large batches, do not overcrowd the skillet. 

 

Pickles:
Combine vinegar, sugar and salt in a medium saucepan. Heat to a simmer, stirring occasionally, until the sugar and salt dissolve. Turn off heat and add cucumber, carrot and daikon. Stir to coat vegetables with pickling liquid. Allow vegetables to cool in the pickling liquid. Transfer to a plastic container with a snap on lid. Pickles will hold for several days and can be scaled to desired quantity for production.

 

To Order:
Measure ½ cup of soaked vermicelli rice noodles into bottom of bowl, ladle two to three ounces of Sweet Chili Lime Sauce over the noodles. Arrange meatballs on one side of noodles, arrange pickles opposite of meatballs, then scatter jalapeno rings and fresh herbs in between. Finish with a dollop of sriracha sauce. 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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