Vietnamese Vermicelli Noodle Bowl
Go get take-out Vietnamese... or make this: Vietnamese vermicelli noodle bowl for cheaters! Easy to make, even tastier to eat.
Equipment
- Pot and water
- BBQ
Ingredients
- 50 g rice vermicelli 50 g per person
- ½ cup shredded napa cabbage or shredded lettuce
- ½ cup bean sprouts fresh (or steamed)
- ¼ cup shredded carrots julienne
- ¼ cup shredded cucumber thin sliced and/or quartered
- 1 tsp fish sauce
- 2 tsp rice vinegar
Meat Marinade
- 1 tbsp brown sugar
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder, or minced (2x)
- 1 thai red chili finely chopped
- 1 lb meat chicken, pork, beef... tofu
Instructions
Day/night prior
- Mix sauce and marinade meat at least 1-2 hours, preferably overnight.
If pork, chicken or beef, follow this:
- Preheat grill to med-high heat.
- If pork or chicken, cook it all the way through! (definitely, don't fail on this on chicken) - For chicken, cook to internal temperature of 165°F. 12-18 minutes on flame.
Let's do this!
- Boil water in medium-large pot.
- Drop vermicelli into boiling water. Boil 5-7 min, until noodles soften (but do not stick together)
- Prepare, in a large bowl, a nice bed of shredded Napa and bean sprouts.
- In a colander, drain and cool vermicelli noodles and gently place on bowl.
- Top with carrots, cucumber, cilantro, onions and, most importantly, meat!
- Thinly slice meat and place on top of fresh veg, freshly warm noodles.
- Garnish with fresh cilantro, Thai chili, peanuts or whatever your heart desires.