vietnamese noodle salad

<em>These Vermicelli Noodle Bowls are veggie-packed, popping with color, and come together in under 30 mins. The perfect light, yet filling lunch or dinner for those warm-weather days. Vegan &amp; Gluten-Free.</em>

Vermicelli Noodle Bowls

(60 ml) unseasoned rice vinegar

lime

soy sauce* fish sauce

(60 ml) sweet chili sauce

Sweet Chili Tofu*

(110 g) vermicelli noodles*

green lettuce, chopped

carrot,

Persian Cucumbers, thinly sliced (or 1/2 English)

red bell pepper, thinly sliced

(100 grams) bean sprouts

(30 g) dry roasted peanuts

Make the Dressing

add the vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a mason jar with a tight-fitting lid and shake well to combine. If the dressing is thicker than you&#8217;d like, add 1-2 tablespoons of water to thin. Set aside.

Soak the Noodles

bring 3 cups of water to a boil in an electric kettle or pot. Place the vermicelli noodles in a wide-bottom bowl, then carefully pour the water over them. Let soak for 3 to 5 minutes, or until the noodles are tender. Drain and set aside.

Assemble: 

place the noodles and lettuce in the bottom of each serving bowl, then top with Sweet Chili Tofu, carrot, cucumber, bell pepper, bean sprouts, fresh herbs, and peanuts.

Serve: 

Drizzle each bowl with dressing, then serve as desired. Leftovers will keep in the fridge for up to 3 days.

Really easy and soooo tasty! The dressing was amazing!

This was delicious! Prepped everything while the tofu was cooking. I like a little extra spice, so I added chili oil to the finished product, but the flavor was already there. I'll definitely be making this again, and very soon!

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold! 

Vietnamese Noodle Salad with Tangy Dressing

oz thin vermicelli rice noodles

cucumber

carrots

herbs

jalapeno peppers

lime wedges

peanuts

fish sauce (use soy sauce

sugar

Tablespoons lime juice

rice wine vinegar

Thai chili pepper

Prep the noodles and vegetables

Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.

Make the dressing

Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.

Assemble and add dressing

Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.

Serve

Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

This refreshing, tasty rice noodle salad is perfect for a hot summer day, served with lots of raw crunchy vegetables, seared chicken, and nuoc cham sauce.

Vietnamese Rice Noodle Salad with Chicken

chicken thighs

garlic ((minced))

lime ((juiced))

fish sauce

soy sauce

brown sugar

vegetable oil

rice vinegar vinegar

red chili ((de-seeded and sliced,

rice vermicelli noodles

Vegetable oil

bean sprouts

carrot ((julienned))

romaine lettuce ((finely julienned))

Mint

Cilantro

In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.

Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.

Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.

Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.

To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

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))

lettuce

cucumbers (, halved lengthwise then

mint leaves

cilantro/coriander

unsalted peanuts

Lime wedges ((to serve

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:

Glass Noodle Salad is a Southeast Asian-styled noodle dish with a perfect balance of flavors and texture: the freshness of vegetables, the delicate texture of glass noodles, and the vibrant flavors of a well-balanced dressing. It's the perfect refreshing dish for hot summer days!

Glass Noodle Salad

Glass Noodles

carrot

tbsp peanuts (reserve some for garnish)

cilantro (reserve some for garnish)

mint leaves (reserve some for garnish)

tofu

ginger

tbsp sugar

In a large bowl, soak the glass noodles in warm water for about 3 minutes.

Once the noodles are ready, drain and rinse them under cold water to remove excess starch. Soak them in an iced bath to prevent sticking.

Prepare the Glass Noodles:

Peel the carrot and cucumber. Using a julienne peeler or a sharp knife, cut them into thin, matchstick-like strips.

Chop the cilantro and mint leaves roughly.

Place the prepared vegetables and herbs in a mixing bowl and set aside.

Prep the Vegetables and Herbs:

Cut the tofu into small cubes or slices according to your preference.

Heat a non-stick pan over medium heat and add a small amount of oil.

Gently fry the tofu until golden brown and slightly crispy on all sides. Remove from heat and set aside.

Cook the Tofu:

Peel and finely mince the garlic and ginger.

Remove the seeds from the Thai chili pepper and finely chop it.

In a small bowl, combine the minced garlic, ginger, chopped chili pepper, lime juice, soy sauce, and sugar. Stir well until the sugar dissolves.

Make the Sauce:

In the mixing bowl with the vegetables and herbs, add the cooked glass noodles and fried tofu.

Pour the sauce over the salad and toss gently to ensure everything is evenly coated with the flavorsome dressing.

Sprinkle the peanuts over the top for an added crunch.

Transfer the glass noodle salad to a serving dish or plate. Garnish with additional cilantro and mint leaves, if desired. Serve it immediately and relish the refreshing combination of textures and flavors.

Assemble the Salad:

This Vietnamese noodle salad is truly the star of the show! Also known as bun cha gio, it&#39;s topped with crispy fried spring rolls on a bed of vermicelli and drizzled with a delicious nuoc mam sauce.

Vietnamese Noodle Salad - Bun Cha Gio

100 g vermicelli noodles

spring rolls (cooked, served whole or

tbsp fish sauce

tsp garlic (finely chopped)

chilli birds eye (finely chopped)

cilantro coriander

cucumber (chopped small)

pickled carrot and daikon

spring onion / green onion (sliced thinly)

red chilli (sliced on the diagonal)

Have your fried spring rolls cooked and ready to go (either store-bought or from scratch Vietnamese or Thai style). Cook vermicelli noodles according to packet directions and drain.

Add the water, fish sauce, rice vinegar, lime juice, sugar, garlic and (optional) fresh chilli in a small dish, and stir until the sugar has dissolved.

For the Nuoc Mam Cham (pour over sauce)

Grab a large, wide bowl to arrange your salad, it&#39;s going to be big! Layer with lettuce, if using, then the vermicelli noodles. Top next with your favourite toppings, including mint, coriander, bean sprouts, cucumber, pickled carrot and daikon, spring onion, chilli and finally, crispy fried spring rolls.

Serve with the sauce on the side, and once you&#39;re ready to eat, pour it over the bowl and dig in!

Assemble the bowl

https://www.youtube.com/watch?v=ItUviJz5F5s

This Vietnamese noodle salad is truly the star of the show! Known as bun cha gio, it's topped with crispy fried spring rolls on a bed of vermicelli and drizzled with nuoc mam sauce. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/bun-cha-gio/

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☕️ About this recipe: 

Bun cha gio is an easy Vietnamese noodle salad you can enjoy for breakfast, lunch or dinner!

Filled with fresh herbs, this refreshing cold noodle salad is perfect for hot summer days. 

We love the contrast of crispy spring rolls with rice noodles, veggies and sweet and sour sauce. It’s filling and satisfying without being heavy!

🥒 Ingredients: 

100 g vermicelli noodles
3-4 fried spring rolls cooked, served whole or cut in thirds

For the nuoc mam cham sauce:
4 tbsp water
2 tbsp fish sauce
2 tbsp rice vinegar
2 tsp lime juice
2 tsp sugar
2 tsp garlic finely chopped
1 fresh chilli birds eye finely chopped

For the toppings, make your own combo:
2 tbsp crushed peanuts
1 handful mint
1 handful coriander
1 handful lettuce shredded
¼ cup bean sprouts
¼ cup cucumber chopped small
¼ cup pickled carrot and daikon
1 spring onion / green onion sliced thinly
1 small red chilli sliced on the diagonal

👩‍🍳 Recipe Steps:

00:00 How to Make Bun Cha Gio
00:09 Make the nuoc mam sauce
00:30 Layer noodles, mint and bean shoots in a bowl
00:38 Top with fried spring rolls, cucumber, carrot and peanuts
00:46 Serve with nuoc mam sauce

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Bun Cha Gio - Vietnamese Noodle Salad with Spring Rolls [Easy Lunch or Dinner!]

Requiring minimal cooking, this Vietnamese noodle salad is the perfect lunch or weeknight dinner. Customize this salad to your tastes by adding all your favorite vegetables, herbs, and toppings.

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