If you’re a fan of banh mi sandwiches, you’re going to love these fresh banh mi noodle bowls. Rice noodles and crispy veggies are tossed in a tangy ginger-lime dressing, then topped with our homemade lemongrass Vietnamese meatballs. Drizzle it all with a creamy sriracha mayo for one super delicious meal that’s ready in under an hour!
These banh mi noodle bowls were dreamed up after we made our first batch of lemongrass Vietnamese meatballs. They’re jam-packed with all the familiar flavors of a traditional banh mi served over saucy rice noodles and crisp veggies.
Ingredients needed
These banh mi inspired noodle bowls are layered with crunchy veggies, rice noodles, juicy meatballs, and tons of flavor. Here’s what you need to make them:
- Lemongrass Vietnamese meatballs : you’ll need one batch of our flavorful lemongrass Vietnamese meatballs .
- Thinly sliced vegetables : we use a mix of thinly sliced carrots, cucumber, bell peppers, and red onion to mimic the pickled veggies you’d find in a traditional banh mi sandwich.
- Rice noodles : we use rice sticks or vermicelli because they’re most common, but feel free to use your favorite variety.
- Sriracha mayo : sriracha mayo is creamy and a bit spicy. It’s really easy to make with just two ingredients: sriracha and mayonnaise. Scroll down to our recipe notes for how to make your own.
- Cilantro and Thai basil : fresh herbs are an integral part of Vietnamese cooking. You can add other herbs like fresh mint as well.
How to make banh mi noodle bowls
These banh mi noodle bowls are an easy weeknight meal with so much flavor. Make them for dinner and enjoy the leftovers for lunch the next day!
Here’s how we make them in a few simple steps:
- Start by making the lemongrass Vietnamese meatballs . Whisk all the ginger-lime dressing ingredients together. You can also shake them in a mason jar with a tight-fitting lid.
- Sprinkle your veggies with the sugar and salt to soften and season them.
- Cook your rice noodles according to the package directions, drain, and rinse with cold water.
- Toss the cooked noodles with the dressing, and divide them between four bowls. Top with the meatballs, sriracha mayo, and garnish with herbs and sesame seeds. That’s it!
Can I make these bowls ahead of time?
For the best taste and texture, these bowls are best served right away, but you can certainly get a head start! The ginger-lime dressing and sriracha mayo are easily prepared up to 3-4 days in advance. You can also slice the veggies and prepare the meatballs so all you have to do is cook the noodles and assemble the bowls when the time comes.
What’s the best way to thinly slice the veggies?
The best way to slice the veggies is to julienne them with a sharp knife, or using a julienne peeler. You can also use a regular vegetable peeler to make ribbons with the carrots and cucumbers. Or a mandoline works great, too!
Can I use store-bought meatballs?
Yes, you can but try to find some Asian-inspired meatballs so they tie nicely into this dish.
Can I store leftovers?
Yes, store any leftovers in an airtight container in the fridge for 3-4 days.
Banh Mi Noodle Bowls Recipe
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Ingredients
- ▢ 1 batch of Lemongrass Vietnamese Meatballs
- ▢ 4 cups thinly sliced vegetables (try carrots, cucumbers, bell peppers, and red onion)
- ▢ ¼ teaspoon EACH: sea salt and sugar
- ▢ 8 ounces rice noodles
- ▢ 4 tablespoons Sriracha mayo (see notes)
- ▢ ¼ cup EACH: chopped cilantro and Thai basil
- ▢ Sesame seeds (to serve)
The Ginger Lime Dressing
- ▢ ⅓ cup lime juice
- ▢ ¼ cup EACH: neutral-flavored oil and rice vinegar
- ▢ 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce
- ▢ 1 teaspoon Sriracha
- ▢ 2 cloves garlic (finely minced)
- ▢ 2 inch piece ginger (finely minced)
The Banh Mi Noodle Bowls
Instructions
- Start by making Lemongrass Vietnamese Meatballs . 1 batch of Lemongrass Vietnamese Meatballs
- Whisk the dressing ingredients in a small bowl. ⅓ cup lime juice, ¼ cup EACH: neutral-flavored oil and rice vinegar, 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce, 1 teaspoon Sriracha, 2 cloves garlic, 2 inch piece ginger
- Place the veggies you’re using into a large bowl and toss them with the salt and sugar. This will soften the veggies so they’re not too crunchy. 4 cups thinly sliced vegetables, ¼ teaspoon EACH: sea salt and sugar
- Bring a large pot of salted water to a boil over high heat and then take the pot off the heat. Add the rice noodles and let them soak for as long as the package indicates – the time will vary based on the size of the noodles and the brand. When they’re soft, drain them, rinse them under cold running water, and then put them back into the pot. 8 ounces rice noodles
- Toss the cooked rice noodles in the ginger lime dressing and the softened veggies. Divide the noodles between four bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil, and sesame seeds. 4 tablespoons Sriracha mayo, ¼ cup EACH: chopped cilantro and Thai basil, Sesame seeds
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Banh Mi Noodle Bowls Recipe
Ingredients
- 1 batch of Lemongrass Vietnamese Meatballs
- 4 cups thinly sliced vegetables , try carrots, cucumbers, bell peppers, and red onion
- ¼ teaspoon EACH: sea salt and sugar
- 8 ounces rice noodles
- 4 tablespoons Sriracha mayo , see notes
- ¼ cup EACH: chopped cilantro and Thai basil
- Sesame seeds , to serve
The Ginger Lime Dressing
- ⅓ cup lime juice
- ¼ cup EACH: neutral-flavored oil and rice vinegar
- 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce
- 1 teaspoon Sriracha
- 2 cloves garlic , finely minced
- 2 inch piece ginger , finely minced
The Banh Mi Noodle Bowls
Instructions
- Start by making Lemongrass Vietnamese Meatballs . 1 batch of Lemongrass Vietnamese Meatballs
- Whisk the dressing ingredients in a small bowl. ⅓ cup lime juice, ¼ cup EACH: neutral-flavored oil and rice vinegar, 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce, 1 teaspoon Sriracha, 2 cloves garlic, 2 inch piece ginger
- Place the veggies you’re using into a large bowl and toss them with the salt and sugar. This will soften the veggies so they’re not too crunchy. 4 cups thinly sliced vegetables, ¼ teaspoon EACH: sea salt and sugar
- Bring a large pot of salted water to a boil over high heat and then take the pot off the heat. Add the rice noodles and let them soak for as long as the package indicates - the time will vary based on the size of the noodles and the brand. When they’re soft, drain them, rinse them under cold running water, and then put them back into the pot. 8 ounces rice noodles
- Toss the cooked rice noodles in the ginger lime dressing and the softened veggies. Divide the noodles between four bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil, and sesame seeds. 4 tablespoons Sriracha mayo, ¼ cup EACH: chopped cilantro and Thai basil, Sesame seeds
