Ridiculously healthy and much more delicious when you make it at home. Why? Because you use the best, freshest ingredients, of course!
Method
- Cook the noodles, rinse under cold water, and allow to come to room temperature.
- Prepare sauce and fresh ingredients and arrange on the table.
- Saute veggies.
- Mix your bowl!
Ingredients
Noodles
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.
http://vietworldkitchen.typepad.com/blog/2008/11/basic-vietnamese-dipping-sauce-nuoc-cham.html
- 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.
— stacita
Comments
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