Vermicelli Bowls

After eating at Pho Van, we recreated the vermicelli bowls, and it is now one of our favorite meals to make. It's quick and easy, and tastes so fresh!

You can eyeball the amount of these ingredients to put in depending on what you like. 

Cucumber- julienne cut
Carrot- julienne cut
Napa Cabbage or any Lettuce you'd like to use- chopped
Mint- chiffonade cut
Thai Basil- chiffonade cut
Cilantro- roughly chopped
Green Onion- roughly chopped

To make a quick Vietnamese dressing whisk together:

1/4 cup fresh lime juice
1 tbs rice wine vinegar
2 teas soy sauce
1/4 cup fish sauce
1/4 tsp salt
1/4 tsp hot sesame oil
2 tbs agave nectar (or any sweetener you like to use)
1 tsp red chili paste
1 tsp minced garlic
1 tsp finely chopped ginger
2 tbs finely diced green onion
(good amount for two people)
This is a homemade dressing I like to make but you can also buy bottles of spring roll fish sauce at asian markets and most grocery stores.

Boil noodles for 5 min and strain.
I buy these rice noodles at the asian market. You can use any vermicelli rice noodle, but I like this brand because they are quick.

You can grill use any meat you like. We grilled shrimp in butter and garlic with red chili paste. 
To assemble:
Put rice noodles in bowl (they go a long way)
Top with veggies and herbs.
Pour on dressing/sauce.
Top with chopped roasted peanuts!

Mmm... Gin and tonic.

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