VERMICELLI NOODLE BOWL
Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Vietnamese
Time 1h
Yield 2
Number Of Ingredients 20
Steps:
- Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
- Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
- Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
- Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.
Nutrition Facts : Calories 658.7 calories, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
BASIL-CASHEW-LIME VERMICELLI BOWLS WITH PORK AND GREEN BEANS
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops and green beans for an easy summery dinner bowl.
Provided by Anna Stockwell
Categories Dinner Cashew Nut Pork Chop Pork Basil Chile Pepper Lime Juice Green Bean Mint Wheat/Gluten-Free Dairy Free Summer Quick & Easy
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.
- Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.
- Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it's thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you're slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4" thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.
- Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.
- Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.
- Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.
- While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.
- Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.
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VERMICELLI NOODLE BOWLS | VEGAN & VIETNAMESE-INSPIRED
From frommybowl.com
5/5 (3)Category MainCuisine AmericanTotal Time 25 mins
- 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’d like, add 1-2 tablespoons of water to thin. Set aside.
- 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.
- 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.
- Drizzle each bowl with dressing, then serve as desired. Leftovers will keep in the fridge for up to 3 days.
HEALTHY VERMICELLI NOODLE BOWL (BUN GA NUONG)
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4.9/5 (9)Calories 564 per servingCategory Main
- 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!
- according to package directions. Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water.
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