Vermicelli Noodle Bowl
A light noodle bowl built on rice vermicelli with swappable proteins, vegetables, and sauce components. Served fresh or warm with customizable toppings and dressings.
Ingredients
Method
Bring a large pot of salted water to boil. Cut cucumber into matchsticks, julienne carrot, shred red cabbage, tear mint leaves, and mince garlic and ginger.
Combine fish sauce, lime juice, sugar, garlic, ginger, and red pepper flakes in a small bowl; stir until sugar dissolves. Set aside.
Add rice vermicelli to boiling water and cook until tender, 4–5 minutes. Drain in a colander and rinse with cool water; set aside.
If using raw pork tenderloin, slice thin and pan-sear over medium-high heat with a light oil until cooked through, 3–4 minutes per side. Or use pre-cooked or cured protein.
Divide cooked vermicelli between serving bowls. Arrange cucumber, carrot, red cabbage, and protein on top of noodles.
Pour sauce over each bowl and top with fresh mint and toasted sesame seeds. Serve at room temperature or warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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