Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We deconstruct the classic Vietnamese sandwich for a whole-grain bowl that's perfect for make-ahead lunches or dinner. If you haven't quick pickled your own vegetables before, you'll be suprised by how easy it is. Not sure how to use the rest of the chile paste? Try tossing green beans with a couple teaspoons (along with honey, soy sauce, garlic, and canola oil) and roasting, spread a little on grilled cheese, and add it to dressing for cucumber salad. 

Recipe by Cooking Light September 2016

Gallery

Credit: Victor Protasio; Styling: Paige Hicks

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.

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  • Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium. Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened.

  • Heat rice according to package directions.

  • Divide rice evenly among 4 bowls. Top each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.

Nutrition Facts

453 calories; fat 17.3g; saturated fat 3.9g; mono fat 7g; poly fat 2.3g; protein 28g; carbohydrates 50g; fiber 6g; cholesterol 59mg; iron 3mg; sodium 668mg; calcium 57mg; sugars 5g; added sugar 3g.
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