Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vietnamese noodle salad/bowl. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vietnamese Noodle salad/bowl is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vietnamese Noodle salad/bowl is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vietnamese noodle salad/bowl using 22 ingredients and 23 steps. Here is how you can achieve that.
The ingredients needed to make Vietnamese Noodle salad/bowl:
- Get Meat
- Take 1/4-1/3 pound meat (pork here)
- Take 1 Tbl fish sauce
- Make ready 1 Tbl soy sauce
- Prepare 2 cloves garlic
- Prepare 1 Tbl lime juice (lemon or vinegar sub.)
- Get 2 tsp. sugar
- Prepare 1 Tbl lemon grass
- Make ready 2-4 tsp. hot sauce (optional)
- Make ready 1 tsp. corn starch (optional)
- Make ready Sauce
- Get 1/4 cup sugar
- Make ready 1/2 cup chicken broth (or water)
- Get 2 garlic cloves
- Prepare 5 Tbl fish sauce
- Take 2 Tbl vinegar (rice vinegar if you have it)
- Take 1-2 Tbl lime or lemon juice
- Make ready fresh hot chili (optional)
- Get Main
- Take 4 ounces dry noodles
- Take 4 spring rolls
- Get 3-5 veggies your choice
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. 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).
Instructions to make Vietnamese Noodle salad/bowl:
- Prep the protein
- Pork is a normal meat for this, but chicken, beef, lamb works well. I am trying tofu next time.
- Cut your protein into bite size pieces of your choosing.
- 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.
- Add the rest of the meat ingredients, mix well. Cover and let set 30 minutes to an hour.
- Prep the sauce
- If you are using a hot chili, thinly slice.
- Mix all sauce ingredients, set aside.
- Get the cooking steps done
- If you have any that require blanching, do that now, cool immediately. Use water for noodles if using noodles.
- Prepare noodles per package directions, to el dente.
- Drain noodles, wash to cool down, mix a tiny bit of oil in to stop it from sticking, set aside
- Now would be a good time to assemble your spring rolls, this is how I did it 😉
- Cook pork in a skillet/wok/stir-fry
- Set aside to cool
- Cook spring rolls, set aside to cool, I used my air fryer for this
- Assemble
- Julian cucumber, carrot and any other veggies that require it.
- Clean some lettuce (green leaf here, it seems to work the best, really) and place the leafy parts in your bowls.
- 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.
- Put your noodles or rice in the center of the lettuce. Place all the other things around, pretty easy.
- Pour the sauce in to your liking, mix it all up.
- 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.
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! 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.
So that is going to wrap this up for this exceptional food vietnamese noodle salad/bowl recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
