We already have a delicious banh mi recipe on the blog.
It’s of the more traditional sandwich variety, but untraditional in that it features tofu instead of meat. If you haven’t made it, you should. This version sticks to the meat, but instead requires a fork for eating rather than your hands. You all know I have a thing for food in bowls.
You may look at the recipe and think it has quite a few components – meatballs, quinoa, pickled veg, and a sauce that has me licking my lips just thinking about it. But the reason this meal can still be a weeknight dinner saviour is that many, if not all the components can be made a day or two ahead of time. And even if you have a spur of the moment banh mi craving, it still comes together lickity split – a 35 minute meal for sure.
One of the best parts about these bowls is if you have some toddlers or babies in your household with discerning palates, they can be deconstructed to fit everyones needs. My husband and I ate them as is, my 3 year old had the meatballs pre-saucing, quinoa, and only the pickled carrots, and my 7 month old ditched the fork and used her hands to shovel some smashed meatball pieces into her mouth.
Winner winner chicken dinner!