Vietnamese Beef Bowl

Vietnamese Beef Bowl made with rice, lettuce, pickled vegetables and ground beef with Vietnamese flavors.

There’s this Vietnamese noodle bowl made from pork, lettuce, picked vegetables and noodles that I love. You can find a version of it at most Vietnamese restaurants. The pork has this sweet yet peppery flavor that is amazing. I wanted to recreate that flavor at home with a little less work, hence my Vietnamese Beef Bowl.

Making rice is the simplest dish when you’ve got a rice cooker so I switched out the noodles for rice. I also think of dishes in terms of leftovers. I survive on leftovers during the day because I don’t have time to stop running around after the babe to make a meal. Rice noodles need to be made fresh. I’ve tried to use rice noodles in leftovers and it’s a mess. They are either super hard or super mushy. Either way, it’s totally gross.

Vietnamese Beef Bowl made with rice, lettuce, pickled vegetables and ground beef with Vietnamese flavors.

Instead of cuts of pork, I used lean ground beef. I simmered it in a few spices, pepper and a lot of honey. It turned out perfect. My husband loves the flavor (and the recipe) even though he’s not a big ground meat fan. He usually thinks it tastes too dry but this dish is a winner.

The most labor-intensive part of this dish is the Vietnamese Pickled Vegetables (the recipe is included in a previous post) but this can be done hours or even days in advance. They are quick pickled in the refrigerator so it’s a pretty easy recipe for pickling but you can learn more over at the post.

If you’re following a low carb or autoimmune protocol diet, you can just leave out the rice. Just add more lettuce and you’ve still got a flavorful meal.

Vietnamese Beef Bowl made with rice, lettuce, pickled vegetables and ground beef with Vietnamese flavors.

Vietnamese Beef Bowl
 
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This Vietnamese Beef Bowl has sweet and peppery ground beef mixed in a bowl with white rice, lettuce and pickled vegetables. It’s reminiscent of the bowls that you may get at your favorite Vietnamese restaurant.
Author:
Recipe type: Main Dish
Cuisine: Asian
Serves: 2-4
Ingredients
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 Small Onion, finely chopped
  • 3 Garlic Cloves, finely chopped
  • 1 pound Ground Beef
  • 2 teaspoon Ground Coriander
  • 1 teaspoon Ground Black Pepper
  • ¼ cup Honey
  • 2 tablespoon Fish Sauce
  • 1-3 Scallions, sliced
  • Vietnamese Pickled Vegetables
  • Iceberg Lettuce, roughly chopped
Instructions
  1. Heat the oil in a large skillet over high heat.
  2. Add the onion and garlic then cook for 2 minutes.
  3. Next add the ground beef and cook for about 3 minutes or until the beef is just beginning to brown, breaking up the meat with a wooden spoon.
  4. Finally add the coriander, black pepper, honey and fish sauce.
  5. Let the beef mixture continue cooking until the beef has cooked through and the sauce has thickened, about 5 minutes.
  6. Serve over rice, garnished with sliced scallions along with chopped lettuce and Vietnamese Pickled Vegetables.

Vietnamese Beef Bowl made with rice, lettuce, pickled vegetables and ground beef with Vietnamese flavors.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!

 

 

 

Vietnamese Pickled Vegetables

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

I’m a huge fan of pickles, especially this recipe for Vietnamese Pickled Vegetables using carrots, cucumbers and daikon radishes. These are quick pickled which means they won’t last on the shelf and need to be stored in the fridge but they are also done in an hour or two.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

Old school pickling scares me a little as I don’t want to poison my loved ones or myself. It’s also super time consuming. Maybe one day I’ll conquer pickling but not while I’m wrangling my young son. So, quick pickling is more my speed and allows me to indulge my love of pickles.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

These veggie pickles end up on a lot of Vietnamese dishes. I always see them in salads and along side meat dishes at my favorite Vietnamese restaurants. I’ve included them in my Beef Bowl (recipe coming soon). It’s a nice way to cut the fattiness of the meat. Although I have a tendency to just eat them right out of the jar.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.

Vietnamese Pickled Vegetables
 
Prep time
Cook time
Total time
 
Quick pickled veggies with a Vietnamese twist that are a great condiment or side.
Author:
Recipe type: Condiment
Serves: 4 cups
Ingredients
  • 1½ cup Rice Vinegar (White Vinegar would be a great substitute)
  • ½ cup Water
  • ¼ cup Honey
  • ½ teaspoon Salt
  • 1 cup Shredded Carrots (about 3)
  • 2 cups Peeled and Shredded Daikon (about ¼ large)
  • 1 cup English Seedless (about 1) or Persian Cucumber (about 3)
Instructions
  1. Put vinegar, water, sugar and salt into a large bowl and whisk until sugar is dissolved.
  2. Add carrots, daikon, cucumbers and onions and toss to combine.
  3. Cover and refrigerate for at least 1 hour or up to several hours before serving.

Here's a recipe for Vietnamese (quick) Pickled Vegetables using carrots, cucumbers and daikon radishes.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!