Who loves Asian noodles? I do! There’s something so sweet, sour, tangy and crunchy about them. Vermicelli noodle bowls are a personal favorite and a popular Vietnamese dish. While Jordan orders Pho, I order vermicelli and can’t get enough of it…so I decided to make a homemade, healthy version. It’s easier than I expected, boil the noodles for just a couple minutes, add your chopped veggies, and mix your sauce ingredients together, so simple! Hope you enjoy!
Warning: this recipe contains fish sauce. When mixing it might smell disgusting. However, once combined the smell goes away and really compliments the dish. I promise!
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Vermicelli Noodle Bowl
- Total Time: 19 mins
- Yield: 2 1x
Ingredients
Scale
- 2 packs Asian style brown rice noodles
Sauce:
- 1/2 cup rice vinegar
- juice of 1 lime (I’ve also used lemon)
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tsp Chinese 5 spice
- 1/2 cucumber, finely chopped
- 1 shallot, finely chopped
- 1.5 carrot, finely chopped
- sprinkle of mung bean sprouts
Optional
- Add a meat: chicken, steak, shrimp etc
- Garlic chili sauce
Instructions
- Boil your rice noodles for 2-4 minutes or until soft
- Drain and rinse with very cold water
- Set the noodles aside and make the sauce. In a separate bowl, mix together your sauce ingredients making sure all the ingredients are very finely chopped
- Simply pour your sauce over the noodles in a serving bowl and add all the toppings
- Prep Time: 15 mins
- Cook Time: 4 mins
This looks absolutely fabulous! I will need to try this recipe very soon! so fresh & tasty sounding!