Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, vietnamese noodle salad/bowl. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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 is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Vietnamese Noodle salad/bowl is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin 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 cook it.
The ingredients needed to make Vietnamese Noodle salad/bowl:
- Take Meat
- Make ready 1/4-1/3 pound meat (pork here)
- Get 1 Tbl fish sauce
- Prepare 1 Tbl soy sauce
- Get 2 cloves garlic
- Take 1 Tbl lime juice (lemon or vinegar sub.)
- Take 2 tsp. sugar
- Make ready 1 Tbl lemon grass
- Prepare 2-4 tsp. hot sauce (optional)
- Take 1 tsp. corn starch (optional)
- Get Sauce
- Prepare 1/4 cup sugar
- Prepare 1/2 cup chicken broth (or water)
- Make ready 2 garlic cloves
- Get 5 Tbl fish sauce
- Get 2 Tbl vinegar (rice vinegar if you have it)
- Prepare 1-2 Tbl lime or lemon juice
- Get fresh hot chili (optional)
- Get Main
- Take 4 ounces dry noodles
- Take 4 spring rolls
- Take 3-5 veggies your choice
This is a cold salad of vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing. 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. 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.
Steps 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 π
- 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.
Vietnamese Noodle Salad with Chicken: Recipe Instructions. 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! A simple noodle salad with a ton of flavour thanks to the vegan vietnamese salad dressing.
So that is going to wrap it up for this exceptional food vietnamese noodle salad/bowl recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!
