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We hope you got benefit from reading it, now let’s go back to vietnamese noodle salad/bowl recipe. To make vietnamese noodle salad/bowl you need 22 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to cook Vietnamese Noodle salad/bowl:
- Get Meat
- Take 1/4-1/3 pound meat (pork here)
- You need 1 Tbl fish sauce
- Use 1 Tbl soy sauce
- Use 2 cloves garlic
- Use 1 Tbl lime juice (lemon or vinegar sub.)
- Use 2 tsp. sugar
- Use 1 Tbl lemon grass
- Get 2-4 tsp. hot sauce (optional)
- Use 1 tsp. corn starch (optional)
- Prepare Sauce
- Provide 1/4 cup sugar
- Take 1/2 cup chicken broth (or water)
- Use 2 garlic cloves
- You need 5 Tbl fish sauce
- Take 2 Tbl vinegar (rice vinegar if you have it)
- Prepare 1-2 Tbl lime or lemon juice
- You need fresh hot chili (optional)
- You need Main
- You need 4 ounces dry noodles
- Provide 4 spring rolls
- Get 3-5 veggies your choice
Steps to make Vietnamese Noodle salad/bowl:
- Prep the protein
- Pork is a normal meat for this, but chicken, beef, lamb works well. I am trying tofu next time.
- Cut your protein into bite size pieces of your choosing.
- Add lemon grass, this is what I use, since actual lemon grass is not easily available. If you can't find it, leave it out. It will still taste great.
- Add the rest of the meat ingredients, mix well. Cover and let set 30 minutes to an hour.
- Prep the sauce
- If you are using a hot chili, thinly slice.
- Mix all sauce ingredients, set aside.
- Get the cooking steps done
- If you have any that require blanching, do that now, cool immediately. Use water for noodles if using noodles.
- Prepare noodles per package directions, to el dente.
- Drain noodles, wash to cool down, mix a tiny bit of oil in to stop it from sticking, set aside
- Now would be a good time to assemble your spring rolls, this is how I did it 😉
- Cook pork in a skillet/wok/stir-fry
- Set aside to cool
- Cook spring rolls, set aside to cool, I used my air fryer for this
- Assemble
- Julian cucumber, carrot and any other veggies that require it.
- Clean some lettuce (green leaf here, it seems to work the best, really) and place the leafy parts in your bowls.
- Cut your spring rolls, I found the least crumble way is to put the point of the knife in, then cut down. Finish the cut. You still crumble a little, but not as much as just slamming through it.
- Put your noodles or rice in the center of the lettuce. Place all the other things around, pretty easy.
- Pour the sauce in to your liking, mix it all up.
- Veggies; cucumber and carrots seem to always be in this. I used sugar snap peas here, asparagus, avacados, spinach (wilted) just some more options. Thin sliced red onion, green onion, many options to choose from.
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