Description
This vibrant Vietnamese Noodle Bowl features tender rice vermicelli noodles topped with marinated chicken or tofu, fresh vegetables, and a zesty dressing. It’s a flavorful and refreshing dish, perfect for a light meal or lunch, and can be customized with your favorite veggies. Enjoy it warm or cold for a versatile dining experience.
Ingredients
Scale
- 8 oz rice vermicelli noodles
- Water for boiling
- 1 lb chicken breast, thinly sliced (or tofu for a vegetarian option)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 teaspoon ground black pepper
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1 cup fresh herbs (mint, cilantro, and basil)
- 1/2 cup green onions, chopped
- 3 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
- Crushed peanuts
- Extra lime wedges
Instructions
- Start by boiling a large pot of water. Once it reaches a rolling boil, add the rice vermicelli noodles.
- Cook the noodles according to the package instructions, usually about 3-5 minutes, until they are tender but still slightly firm (al dente).
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This also helps to remove excess starch, preventing them from sticking together.
- Set the noodles aside in a large bowl, and drizzle a little vegetable oil over them to keep them from sticking. Toss gently to coat.
- In a medium bowl, combine the soy sauce, fish sauce (if using), sugar, minced garlic, and ground black pepper. Mix well to create a marinade.
- Add the thinly sliced chicken (or tofu) to the marinade, ensuring each piece is well coated. Let it marinate for at least 15-30 minutes. If you have more time, marinating for a few hours in the refrigerator will enhance the flavor even more.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Once the oil is hot, add the marinated chicken (or tofu) to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
- Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown color. If using tofu, cook until it is crispy on the outside.
- Once cooked, remove the protein from the skillet and set it aside on a plate. Cover it with foil to keep it warm.
- In a small bowl, whisk together the lime juice, sugar, fish sauce (or soy sauce), minced garlic, and chopped chili (if using).
- Taste the dressing and adjust the flavors as needed. You may want to add more lime juice for acidity, sugar for sweetness, or fish sauce for saltiness.
- In each serving bowl, place a generous portion of the cooked rice vermicelli noodles as the base.
- Top the noodles with the cooked chicken (or tofu) evenly distributed among the bowls.
- Add the shredded carrots, julienned cucumber, and bean sprouts on top of the protein.
- Finish with fresh herbs, green onions, and a drizzle of the dressing.
- Garnish with crushed peanuts and serve with extra lime wedges on the side.
Notes
- For a vegetarian option, substitute chicken with tofu and use soy sauce instead of fish sauce.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This dish can be served warm or cold, making it versatile for any season.
- Prep Time: 30 minutes
- Cook Time: 15 minutes