Turkey · Vietnamese · 30 min
Turkey "Banh Mi" Rice Bowl with Pickled Veggies, Cilantro & Mint
- 30 min
- 2–6 servings
- 640 kcal / serving
A compact bowl with juicy ground turkey, tangy pickled veggies, and fresh herbs over jasmine rice. The crisp veg and bright lime-herb sauce balance the savory meat for a quick weeknight meal.
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Ingredients
- 2 mediumcarrots
- ½ small bunchcilantro
- ½English cucumber
- ½ small pkgfresh mint
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- ¾ lbground turkey
- ½ cupjasmine rice
- ½lime
- ½ bunchradish
- English cucumbers
- limes
From the pantry: black pepper, brown sugar, chili-garlic sauce, fish sauce, mayonnaise, rice vinegar, salt, toasted sesame oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- ½ small bunchcilantro
- ½English cucumber
- ½ small pkgfresh mint
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- ½lime
- ½ bunchradish
- English cucumbers
- limes
Meat & seafood
- ¾ lbground turkey
Pantry & dry goods
- ½ cupjasmine rice
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| cilantro | ½ small bunch | 1 small bunch | 2 small bunches |
| English cucumber | ½ | 1 | 1 ½ |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| jasmine rice | ½ cup | 1 cup | 1 ½ cups |
| lime | ½ | 1 | |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the rice under cold water using a colander, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
- Once boiling, stir the rice, cover the pan, reduce heat to low, and simmer until the liquid is absorbed (about 15–18 minutes). Keep it off the heat for 5 minutes with the lid on.
- In a medium bowl, whisk together vinegar, sugar, and salt to make the pickling liquid.
- Wash and dry all produce, then prepare the vegetables as directed: grate the carrots, cut the cucumbers into bite-sized pieces, and slice the radishes thinly.
- Peel and zest the lime, then juice it into a separate small bowl.
- Remove cilantro leaves from stems and mint leaves from stems; discard stems and mince the leaves. Add half of the chopped herbs to the lime juice bowl.
- In the lime-herb bowl, stir in fish sauce, mayonnaise, and chili-garlic sauce until well combined and set aside.
- Trim the green onions and cut them into thin crosswise pieces, then heat a nonstick skillet over medium heat.
Two tips
- Prep the pickled veg up to 1 day ahead for quicker weeknight meals.
- For a different finish, swap ground turkey for diced tofu and serve with the same lime-herb sauce.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 41 g
- Carbs
- 59 g
- Fat
- 27 g
- Fiber
- 6 g
- Sodium
- 209 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.