Tweaked from the traditional fare with help from allrecipes.com
Vietnamese vermicelli bowls are one of my all-time favourite take-out dishes.
Actually, they’re even better if you’re eating in – what’s better than bottomless sprouts (and assorted herbs!) served alongside your meal?
Bottomless sprouts! A bit of an improvement over our North American version of the bottomless concept: fries or pop. Yuck.
Serve this up for a casual weeknight meal and pack leftovers for a light lunch. It’s fresh and oh-so-satisfying.
- Vermicelli rice noodles, cooked
- Carrot, sliced into matchsticks
- Cucumber, sliced into matchsticks
- Basil, julienned
- Mint, julienned
- Protein component – meat or tofu
- ¼ cup white vinegar
- ¼ cup fish sauce
- 1 Tbsp coconut sugar
- ¼ tsp red pepper flakes
- 1 clove garlic, pressed
- 2 Tbsp lime juice
1. Prep all ingredients for the bowls: cook the rice noodles (they only take a couple of minutes!), wash and chop the veggies and the herbs for easy assembly right before you’re ready to serve.
2. Combine the sauce ingredients and stir together. Keep separate from the vermicelli bowl – serving in a separate dish alongside in order to let each person drizzle their own on top.