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Recipe: Perfect Vietnamese Noodle salad/bowl

Vietnamese Noodle salad/bowl. This light and refreshing vermicelli noodle salad gets its inspiration from one of my favorite dishes of all time, Vietnamese bun salads, with fresh slivered veggies in a tangy Vietnamese rice vinegar dressing, making it a simple side dish to serve with grilled meats and chicken. The entire Vietnamese noodle bowl as a whole is so delicious, but I have to say that the Lemongrass Chicken is the stand out. To me, these Vietnamese Noodles with Lemongrass Chicken is the epitome of healthy eating without compromise.

Vietnamese Noodle salad/bowl The chicken noodle bowls are finished with a simple rice vinegar dressing seasoned with ginger, and garnished with fresh mint, cilantro, scallions, and chopped peanuts. Vietnamese Noodle Salad with Chicken: Recipe Instructions. This Vietnamese noodle bowl recipe is made with all of the classics — thin rice vermicelli noodles, your choice of protein, fresh veggies piled high, lots of fresh herbs, and everyone's favorite nước chấm (Vietnamese dipping sauce). You can have Vietnamese Noodle salad/bowl using 22 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Vietnamese Noodle salad/bowl

  1. You need of Meat.
  2. It's 1/4-1/3 pound of meat (pork here).
  3. You need 1 Tbl of fish sauce.
  4. Prepare 1 Tbl of soy sauce.
  5. You need 2 cloves of garlic.
  6. You need 1 Tbl of lime juice (lemon or vinegar sub.).
  7. It's 2 tsp. of sugar.
  8. Prepare 1 Tbl of lemon grass.
  9. Prepare 2-4 tsp. of hot sauce (optional).
  10. You need 1 tsp. of corn starch (optional).
  11. You need of Sauce.
  12. You need 1/4 cup of sugar.
  13. Prepare 1/2 cup of chicken broth (or water).
  14. Prepare 2 of garlic cloves.
  15. You need 5 Tbl of fish sauce.
  16. Prepare 2 Tbl of vinegar (rice vinegar if you have it).
  17. Prepare 1-2 Tbl of lime or lemon juice.
  18. It's of fresh hot chili (optional).
  19. Prepare of Main.
  20. It's 4 ounces of dry noodles.
  21. It's 4 of spring rolls.
  22. You need 3-5 of veggies your choice.

This Vietnamese vermicelli salad has tender rice noodles, caramelized tofu, raw vegetables, and lots of crunchy peanuts. The whole thing is topped with fresh herbs (cilantro + basil + mint) and a tangy-salty dressing. I decided it was high time I made a Vegan Vietnamese noodle bowl the way I wanted it! Vietnamese noodle salad bowls make a great weeknight dinner.

Vietnamese Noodle salad/bowl instructions

  1. Prep the protein.
  2. Pork is a normal meat for this, but chicken, beef, lamb works well. I am trying tofu next time..
  3. Cut your protein into bite size pieces of your choosing..
  4. Add lemon grass, this is what I use, since actual lemon grass is not easily available. If you can't find it, leave it out. It will still taste great..
  5. Add the rest of the meat ingredients, mix well. Cover and let set 30 minutes to an hour..
  6. Prep the sauce.
  7. If you are using a hot chili, thinly slice..
  8. Mix all sauce ingredients, set aside..
  9. Get the cooking steps done.
  10. If you have any that require blanching, do that now, cool immediately. Use water for noodles if using noodles..
  11. Prepare noodles per package directions, to el dente..
  12. Drain noodles, wash to cool down, mix a tiny bit of oil in to stop it from sticking, set aside.
  13. Now would be a good time to assemble your spring rolls, this is how I did it 😉.
  14. Cook pork in a skillet/wok/stir-fry.
  15. Set aside to cool.
  16. Cook spring rolls, set aside to cool, I used my air fryer for this.
  17. Assemble.
  18. Julian cucumber, carrot and any other veggies that require it..
  19. Clean some lettuce (green leaf here, it seems to work the best, really) and place the leafy parts in your bowls..
  20. Cut your spring rolls, I found the least crumble way is to put the point of the knife in, then cut down. Finish the cut. You still crumble a little, but not as much as just slamming through it..
  21. Put your noodles or rice in the center of the lettuce. Place all the other things around, pretty easy..
  22. Pour the sauce in to your liking, mix it all up..
  23. Veggies; cucumber and carrots seem to always be in this. I used sugar snap peas here, asparagus, avacados, spinach (wilted) just some more options. Thin sliced red onion, green onion, many options to choose from..

It's perfect for hot summer nights! This Vietnamese noodle salad bowl gets its substance from a bit of thinly sliced pork shoulder. If you want to jazz it up think bun this. Low carb Vietnamese noodle bowls evolved into quite the cooking project. So much of what I make is based on staples that I have on hand.

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