Vermicelli Noodle Bowl

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

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5 from 1 review

• Total Time: 19 mins
• Yield: 2 1x

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Ingredients

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• 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

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Instructions

1. Boil your rice noodles for 2-4 minutes or until soft
2. Drain and rinse with very cold water
3. 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
4. Simply pour your sauce over the noodles in a serving bowl and add all the toppings

• Prep Time: 15 mins
• Cook Time: 4 mins

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