Vietnamese Noodle Bowls are simple, fresh and healthy. I made this recipe up on the fly and thought it came out great. I highly recommend the fish sauce (available in the Asian section) but if you cannot find it, you can probably use more soy sauce. These noodles should also be in the Asian section.
1 pkg. Vermicelli rice noodles, cooked according to package directions
1 cup carrot, julienned
1 cup cucumber, sliced in half moons
1 cup bean sprouts
1 head of Bibb lettuce, torn up
3 sliced green onions
1/2 cup peanuts, chopped (optional)
Fresh herbs (cilantro, basil, and/or mint)
Lime wedges (for serving)
Siracha (for serving)
2 Tbsp. fish sauce
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. coconut palm suger (or brown sugar)
1 lime, juiced (about 1 Tbsp.)
1-2 sliced thai chili pepper or Siracha (optional)
Cook the noodles. Generally, you place these noodles in a bowl and cover with boiling water. Let noodles soak for 15-20 minutes and then drain.
Whisk together dressing ingredients. If adding the thai peppers, the dressing is best used the next day so the spice can infuse.
Set up ingredients in assorted bowls and let everyone assemble bowls to their preference. Generally you add some lettuce, top with a large portion of noodles and add the various veggies and herbs. Add a few tablespoons of dressing to each bowl and enjoy.