Rice noodles, thinly sliced veggies and all the fresh, vibrant fresh herbs your heart desires. It’s pretty simple, friends. However, there are so many bright colors in this meal that I swear it makes it feel “special”. I would also venture to say that these rice noodle bowls are an item that most people feel like they would have to head to their nearest Vietnamese restaurant to get. No need to leave. Just whip this up at home.
This is the base of the dish — the noodles, the veggies, the herbs and toppings. To complete this dish, you also will want to add some nuoc cham and maybe even some lemongrass marinaded protein. However, don’t let me tell you what to do. This base would also be amazing topped with a peanut sauce.
I added my favorite mix of vegetables to this rice noodle bowl, but feel free to get creative here too.
I hope you love this staple! No, seriously, we probably eat this a few times a month. It’s:
Basic + Buildable
Easy to make
Easy to prep ahead
Vibrant and Fresh
Ready in less than 30 minutes
Full of flavor
Easy to increase for a larger guest count
Always a crowd favorite
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #theeternalhostess on Instagram.
Ingredients
Base
- 9 ounces dried rice noodles (cooked to package directions)
- 4 cups spring mix lettuce
- 1 small cucumber (julienned)
- 2 small carrot (julienned)
- 1 red pepper (julienned)
Toppings
- 1/2 cup cilantro (roughly chopped)
- 1/2 cup basil leaves (roughly chopped)
- 1/2 cup mint leaves (roughly chopped)
- 1/4 cup peanuts (roughly chopped)
- 1 lime (cut into sections )
Dressing
- 1 batch nuoc cham
Protein
- 1 batch lemongrass chicken (*Other Protein Ideas in Notes*)
Instructions
- Cook Rice Noodles according to package directions.
- Chop all vegetables and toppings.
- Place cooked rice noodles and spring mix at the bottom of all your bowl or plate.
- Top with carrots, cucumbers, and red peppers. Add lemongrass chicken (or protein of choice). Top with your preference of herbs and peanuts.
- Top with nuoc cham right before eating. It's best to serve the nuoc cham in a small glass or bowl right at the table.
Notes
- I used medium size rice noodles, but you could use small or even vermicelli depending on your preference
- Offer multiple proteins to create more of a "choose your own" dinner adventure and accommodate for different dietary restrictions.
- I also put some extra hot sauce out on the table for anyone that prefers a spicier bowl -- Sambal Olek or Siracha would be best
