Description
Culinary magic meets Vietnamese Noodle Bliss Bowl, a harmonious symphony of fresh herbs, tender proteins, and silky rice noodles. Fragrant aromatics and tangy dressing invite you to savor an authentic journey through Southeast Asian flavors.
Ingredients
Scale
Protein:
- 200 grams (7 ounces) rice vermicelli noodles
Vegetables:
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
Garnish and Toppings:
- 1/4 cup crushed peanuts
- 1/4 cup fried shallots
Dressing:
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- Boil rice vermicelli noodles in rapidly bubbling water for 3-4 minutes until tender, stirring occasionally to prevent sticking. Drain thoroughly in a colander and rinse with cold water to stop cooking process.
- Create a vibrant dressing by whisking soy sauce, freshly squeezed lime juice, granulated sugar, finely minced garlic, and optional chili peppers in a small ceramic bowl until sugar dissolves completely.
- Assemble the noodle base by combining cooled vermicelli with julienned carrots, thinly sliced cucumber, crisp bean sprouts, chopped fresh cilantro, and delicate mint leaves in a spacious mixing vessel.
- Drizzle the prepared zesty dressing over the noodle and vegetable mixture, gently tossing with chopsticks or salad tongs to ensure every ingredient receives an even coating of flavor.
- Artfully plate the Vietnamese noodle salad into individual serving dishes, garnishing with a generous sprinkle of roughly chopped roasted peanuts and golden, crispy fried shallots to add textural complexity and aromatic depth.
Notes
- Choose rice vermicelli that’s thin and delicate for the most authentic texture, ensuring it doesn’t become mushy during cooking.
- Rinse noodles with cold water immediately after boiling to stop the cooking process and prevent clumping.
- For a gluten-free version, swap traditional soy sauce with tamari or coconut aminos to maintain the savory flavor profile.
- Prep vegetables ahead of time and store separately to keep them crisp, adding them just before serving to maintain maximum freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2
- Calories: 412 kcal
- Sugar: 7 g
- Sodium: 1400 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 0 mg