vietnamese noodle bowl

Vietnamese Vermicelli  Noodle Bowl w/ lemongrass chicken (or shrimp or tofu) served over rice vermicelli noodles, with veggies and herbs  &amp; flavorful Vietnamese dressing, called Nuoc Cham.

Vietnamese Vermicelli Noodle Bowl

-1 1/4 lbs chicken thighs (boneless, skinless), tofu or large prawns

lemongrass

shallots,

garlic

tsp kosher salt

tsp sugar

½ tsp ground Chinese five spice

oz vermicelli rice noodles, cooked and cooled

Red Bell pepper

cucumber,

daikon radish- grated or

basil basil

additions: cilantro crushed peanuts, bean sprouts, microgreens

lime juice (or sub part rice vinegar)

tablespoon fish sauce (or sub soy sauce, or make vegan fish sauce)

water

tablespoon sugar

red chile- medium spicy

Make the marinade

 Chop lemongrass into thin slices and place in a food processor and pulse repeatedly until very finely chopped. Add the remaining ingredients- shallot, garlic, salt, sugar, five spice, and pulse until very finely chopped, add the oil and pulse to create a paste.

Massage the chicken thighs ( coat tofu or shrimp) with the marinade.  Let marinate 30 minutes, several hours or up to 48 hours for the most flavor!

Cook noodles

according to package directions. Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water. 

Prep all the Veggies

slice the bell pepper, cucumber, and daikon radishes.

Make Nuoc Cham Dressing

&#8211; mix lime juice, fish sauce, water, sugar until sugar dissolves then top with a few sliced chilies in a small bowl. Set aside.

Grill

Preheat grill to medium-high.  Grill the chicken until deep grill marks appear, lower the heat, and cook all the way through. Place in a warm oven until ready to use. Slice.  Alternatively, you can cut the chicken into bite-sized pieces and cook on a grill pan. 

Assemble bowls

Place cooked noodles, fresh veggies, fresh herbs, grilled chicken, grouped together in a wide bowl, and spoon a little of the dressing over the noodles and veggies. Enjoy!! 

So delicious! I made it with grilled prawns.

Thanks for the great recipe.  Tried it for the first time, yesterday.  Hubby said he would eat it again!  I did dilute the sauce as the lime juice was strong.  Lovely meal.

My family loves this dish we make it with tofu. even my meat eating husband asks me to make it frequently.

I came across your recipe on Pinterest and made it for my family just now.  They loved it!  My daughter said that it tasted just like it does at one of the local restaurants and my son just kept saying "omg, yes!".  It's definitely a keeper.

I really love this recipe It's really delicious. Thanks a lot for sharing this! <a href="https://www.concreteboulder.net/" rel="nofollow ugc">Concrete Boulder Colorado</a>

Me and my will have a dinner date tommorow and this one will be an addition to our table. Thank you so much for sharing the tips! <a href="https://www.treeservicedenvercolorado.com" rel="nofollow ugc">Denver Arborist</a>

I made this based on the recipe and it was really good. I had cashews though instead of peanuts so used them. The Thai basil makes this dish! My recommendation is to double or triple the sauce but that’s a personal preference though.

Thank you for this it's my favorite at restaurants and now I know how to make it myself.
<a href="https://www.treeservicesfortcollins.com/" rel="nofollow ugc">Tree Trimming Fort Collins</a>

https://content.jwplatform.com/videos/ktGPWBAK.mp4

Healthy Vietnamese Vermicelli Noodle Bowl with your choice of lemongrass chicken, shrimp or tofu served over vermicelli rice noodles, w/ fresh veggies and basil & flavorful Vietnamese dressing. Video.

 Vermicelli Noodle Bowls

A traditional Vietnamese noodle bowl served with seared slices of beef seasoned with fragrant lemongrass.

Vietnamese Lemongrass Beef Vermicelli Bowls with Garlic Hoisin Sauce

fish sauce

honey

chili paste (like sambal oelek)

garlic cloves,

canola oil

hoisin sauce

Shredded carrots, lettuce, and cucumbers

cilantro leaves

mint leaves

Vietnamese rice vermicelli noodles (about 8 ounces)

peanuts

In a medium bowl, stir together fish sauce, honey, chili paste, garlic and lemongrass. Add sliced beef and massage seasoning into beef. Let sit for 15 minutes at room temperature.

Heat the oil in a wok over high heat. When oil is nearly smoking, add beef and quickly stir-fry until beef is lightly browned and just cooked through, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam.

For the beef

Place oil and garlic in a small saucepan. Heat oil over medium-low heat until garlic just starts to sizzle and is fragrant, about 30 seconds. Add hoisin sauce and water; stir to combine. Cook sauce until it is warmed through.

For the garlic hoisin sauce

Place desired amount of noodles, fresh vegetables, cilantro, and mint in a bowl. Top with beef. Drizzle desired amount of garlic hoisin sauce on beef and sprinkle with crushed peanuts.

For serving

A classic Vietnamese recipe! Vermichelli noodles topped with grilled pork, crunchy veggies and garnishes, served with a flavor bursting sauce. Make this classic Asian dish at home!

Vietnamese Noodle Bowl with Grilled Pork

lbs pork shoulder

brown sugar

tbsp fish sauce

soy sauce

tbsp shallots

~2 inch lemongrass (bottom white part)

vegetable oil

7-8 oz dried rice vermicelli noodles

cucumber (shredded)

carrots (shredded)

rice vinegar

sugar

lettuce

cilantro

peanuts (chopped)

lime

tbsp sugar

2-3 tbsp freshly squeezed lime juice (or to taste)

tsp red pepper flakes (or

Remove some of the fat from pork shoulders (but it is not necessary to remove all the fat), and slice pork into thin slices. Bring them into a large ziplock bag.

Combine and blend the rest of the ingredients listed under &quot;Grilled Pork&quot; in food processor/blender to create marinate, and add to zip lock bag. Make sure pork is evenly coated with marinate. Marinade pork for at least 1 hour, or up to a few hours.

Grill pork on a grill pan or outdoor grill. Pork can be pan-fried on a skillet as well. Grill under indirect heat (if using charcoal grill), or medium/low heat (if using grill pan, electric grill, or skillet) to make sure the insides of the pork is completely cook. Note that because there is sugar in the marinate, pork will brown/burn quickly on the outside.

Grilled Pork

Bring hot water and sugar (see ingredients under &quot;Vegtables and Garnishes&quot;) together in a bowl to dissolve sugar. Add rice vinegar. Stir to combine.

Add shredded cucumber and shredded carrots to bowl with vinegar miture. Or, if desire, separate vinegar mixture into two bowls and separately pickle cucumber and carrots.

Press the carrots and cucmber down so that they are completely submerged in the mixture. Pickle for 30-60 minutes.

Drain vienegar mixture.

Pickled Vegetables

Prep/chop the rest of the vegetables and garnishes - lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges.

Other Vegetables and Garnishes

Cook noodles base on package insutrctions. It&#x27;s usually cooks quickly! If noodles needs to sit for a while before combining with the other ingredients, rinse them in cold water to prevent them from sticking to each other, continuing to cook and turning mushy.

Noodles

Combine hot water and sugar to completely dissolve sugar. Then add the other sauce ingredients. Stir to combine.

Sauce (Nuoc Cham)

Bring noodles to bowl, and top with grilled pork, vegetables, and garnishes. Serve with sauce, and enjoy!

Combine

If you haven't had a Vietnamese noodle bowl, it is time. This savory and fresh grilled pork meatball noodle bowl is my favorite anytime food!

Vietnamese Meatball Noodle Bowl 

basil

garlic cloves

green onions, finely chopped

T fish sauce

T sriracha

T sugar

cornstarch

t black pepper

t salt

Carrot Daikon Salad from here

c cucumber

green leaf or romaine lettuce

c mint sprigs

c Thai basil sprigs

c cilantro

jalapeno

bean sprouts

Nuoc Cham (Dressing for the salad)

Rice Stick Noodles (Maifun) (1 package)

Meatballs from above

c lime juice

garlic clove

t red chili flakes

T sweet chili sauce (Mae Ploy)

Mix all ingredients together in bowl. Form each into about 2 inch meatballs. Chill.

Preheat grill, then place these on an oiled  grill tray and slowly grill at medium high heat while turning them as they brown.  Or you could skewer them like shish kebab and grill them slowly also or fry them in a tablespoon of oil in a nonstick skillet on the stove.

Meatballs:

Soak rice noodles in very hot or boiling water according to package directions.  Let soften for about 10 minutes. You may have to keep changing your water to get these soft enough. Texture and consistency  is important here. Not too soft, not too hard. And it is not an exact science! Drain well when they are ready.

Prepare all ingredients for the noodle bowl and set aside.

Noodle Bowl:

Put a handful of noodles in a bowl. Top with lettuce. Top with mint, basil, cilantro, jalapenos, slices of cucumbers and bean sprouts.  Add some carrot daikon salad. Place meatballs on last. Garnish with peanuts. Serve with Nuoc Cham on the side so diners can add as needed.

To prepare individual bowl:

When you have the word garlicky in the description, you have our attention! When the weather is a scorcher like it is today, having these meatballs made ahead and then placed in a delicious herb salad is the perfect treat. Stay cool and take care

Recipe video above. Popular Vietnamese street food! Fabulous combination of contrasting flavours and textures, fresh vegetables with flavourful lemongrass marinated pork, noodles and herbs, all doused in a mild nuoc cham sauce (so you can use lots).Light and fresh yet anything but dull. Excellent DIY spread for gatherings - lay it all out on tables and let everyone put their own bowls together. Chicken version here. Slightly different toppings because chicken is a white meat, pork is richer. :)

Vietnamese pork noodle bowls (bun thit nuong)

lemongrass marinated pork ((it's marinated overnight. 8 pieces, serves 4))

200 grams/ 7 ounces dried vermicelli noodles ((Note 1))

cucumbers (, halved lengthwise then

cilantro/coriander

unsalted peanuts

Lime wedges ((to serve

carrots

white radish (daikon) (, peeled,

white sugar

tsp cooking salt (kosher salt)

rice vinegar ((sub apple cider vinegar))

tbsp white sugar

tbsp fish sauce ((Note 3))

tbsp rice wine vinegar

lime juice

birds eye chilli

garlic (, finely chopped)

Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.

2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.

Make pickled vegetables:

Nuoc cham sauce - Mix ingredients together. Until sugar is dissolved.

Vermicelli noodles - Soak in boiling water for 5 minutes (or per packet directions). Drain, rinse under tap water, then cool and drain thoroughly (nobody likes watery noodles!).

Toppings - Prepare all the other toppings, ready to use.

Cook pork per the recipe.

Assemble bowls - Place noodles in a bowl. Top with lettuce, pickled vegetables, cucumber and bean sprouts. Slice pork, place 2 steaks on each bowl. Top with herbs, sprinkle with peanuts and sliced chilli. Add a lime wedge.

Serve with nuoc cham on the side so everybody can help themselves. Douse generously! Dive in and eat!

Pork bowls:

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The most viewed vietnamese noodle bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine