Vietnamese Noodle Salad Bowl Recipes

LOW CARB VIETNAMESE NOODLE BOWL SALAD [RECIPE]

Steps:

• Boil shirataki noodles for several minutes. Optional: vinegar and/or erythritol may be added to the boiling water to flavor the noodles.
• Drain the noodles and chill in fridge until ready to serve the salad.
• Salt the pork to your preference.
• Grill pork and shrimp over high heat. Set aside once cooked through.
• To construct the salad, divide each prepped salad ingredient into four parts to distribute into four separate bowls. The bowls should be large enough to allow tossing and mixing.
• Layer romaine, cooked and chilled shirataki noodles, cooked pork and shrimp, mung beans, cucumber, cilantro, and peanuts.
• Whisk together water, white rice vinegar, fish sauce, erythritol, and Thai garlic chili sauce.
• Serve drizzled over the noodle salad, then toss salad to evenly distribute.

VIETNAMESE BEEF NOODLE SALAD BOWLS

Steps:

• Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
• Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
• Prep the vegetables.
• Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
• Bring a large fry pan or skillet to high temperature. Add 1 tbsp of oil and flash fry the beef strips until medium/medium-rare.

VIETNAMESE NOODLE SALAD BOWL

Steps:

• Combine all marinade ingredients with the pork and refrigerate for 1-2 hours.
• Pour boiling water over the rice noodles to soften (follow the instructions on the package) and chill the noodles. Running cold water over the noodles to chill works nicely.
• Pre-heat your frying pan or wok over medium high heat. Add the oil. When it starts to shimmer cook half the pork, flipping it regularly until it browns and is cooked through. This will not take long. A few minutes max. Remove the pork when cooked and repeat with the remaining pork.
• To serve, divide rice noodles into two bowls and top with chopped vegetables, cilantro and mint and pork. Pour 1/2 the nuoc cham over each bowl (or serve on the side and let people season to taste).
• Combine all ingredients in a small sauce pan and heat to a simmer. Cool and serve.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

VIETNAMESE RICE-NOODLE SALAD

Steps:

• Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.