Vietnamese Rice Noodle Bowls
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes
Servings: 4 people
Calories: 86kcal
Full of thinly sliced fresh vegetables, greens, and protein this is a great option for a "build-your-own" kind of night. Offer this produce-heavy option for your next night with friends. Who needs to go to a Vietnamese restaurant when you can make it at home?
Print Recipe
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
Nutrition
Calories: 86kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5670IU | Vitamin C: 48.5mg | Calcium: 48mg | Iron: 1.1mg