Vietnamese Vegetable Vermicelli Bowl

Ridiculously healthy and much more delicious when you make it at home. Why? Because you use the best, freshest ingredients, of course!


  1. Cook the noodles, rinse under cold water, and allow to come to room temperature.
  2. Prepare sauce and fresh ingredients and arrange on the table.
  3. Saute veggies.
  4. Mix your bowl!


Boil a package of Vietnamese dry white rice noodles or rice sticks according to package instructions (about 3 minutes), then drain and bring to room temperature.

Nuoc Cham (Dipping Sauce)
Here I ran into a bit of a problem, as I did not want to use fish sauce. I recommend checking out Andrea Nyugen's recipe, which I used as the basis of the vegetarian variation below.

  • Juice of 1 lime
  • 1/2 cup water
  • 2 T sugar
  • 1 T white vinegar
  • 1 clove garlic, minced (if large, use just half)
  • 1/2 serrano pepper, sliced

Fresh Ingredients
Pile a large plate with these fresh veggies!

  • 1 carrot, julienned or shredded
  • 2 scallions, sliced
  • 1/2 cup unsalted peanuts, chopped
  • Leaves of 5 branches of mint, whole
  • 1/2 package sprouts
  • 1/2 serrano pepper, minced
  • 1 handful of shredded lettuce/bowl
  • 1 wedge of lime per bowl

Sauteed Veggies
Stir fry the following ingredients until desired softness. I like them more on the soft side myself and slightly browned. Add salt.

  • 3 cloves garlic, minced
  • 1 onion, sliced in half the long way, then sliced into 1/3 inch wedges
  • 1 red pepper, sliced into 1/3 inch strips
  • 1 green pepper, sliced into 1/3 inch strips
  • 1 package of tempeh or fried tofu
  • 1 zucchini, unpeeled, cut into half moons

Mix your bowl! Serve with a bottle of Sriracha sauce for the table.




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