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Vietnamese Noodle salad/bowl
Vietnamese Noodle salad/bowl

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We hope you got insight from reading it, now let’s go back to vietnamese noodle salad/bowl recipe. To cook vietnamese noodle salad/bowl you need 22 ingredients and 23 steps. Here is how you do it.

The ingredients needed to cook Vietnamese Noodle salad/bowl:
  1. Get Meat
  2. You need 1/4-1/3 pound meat (pork here)
  3. Use 1 Tbl fish sauce
  4. Provide 1 Tbl soy sauce
  5. Use 2 cloves garlic
  6. Take 1 Tbl lime juice (lemon or vinegar sub.)
  7. Prepare 2 tsp. sugar
  8. Provide 1 Tbl lemon grass
  9. You need 2-4 tsp. hot sauce (optional)
  10. Use 1 tsp. corn starch (optional)
  11. Provide Sauce
  12. Provide 1/4 cup sugar
  13. Get 1/2 cup chicken broth (or water)
  14. Prepare 2 garlic cloves
  15. Use 5 Tbl fish sauce
  16. Get 2 Tbl vinegar (rice vinegar if you have it)
  17. Get 1-2 Tbl lime or lemon juice
  18. Prepare fresh hot chili (optional)
  19. Take Main
  20. Take 4 ounces dry noodles
  21. Take 4 spring rolls
  22. Use 3-5 veggies your choice
Instructions to make Vietnamese Noodle salad/bowl:
  1. Prep the protein
  2. Pork is a normal meat for this, but chicken, beef, lamb works well. I am trying tofu next time.
  3. Cut your protein into bite size pieces of your choosing.
  4. 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.
  5. Add the rest of the meat ingredients, mix well. Cover and let set 30 minutes to an hour.
  6. Prep the sauce
  7. If you are using a hot chili, thinly slice.
  8. Mix all sauce ingredients, set aside.
  9. Get the cooking steps done
  10. If you have any that require blanching, do that now, cool immediately. Use water for noodles if using noodles.
  11. Prepare noodles per package directions, to el dente.
  12. Drain noodles, wash to cool down, mix a tiny bit of oil in to stop it from sticking, set aside
  13. Now would be a good time to assemble your spring rolls, this is how I did it 😉
  14. Cook pork in a skillet/wok/stir-fry
  15. Set aside to cool
  16. Cook spring rolls, set aside to cool, I used my air fryer for this
  17. Assemble
  18. Julian cucumber, carrot and any other veggies that require it.
  19. Clean some lettuce (green leaf here, it seems to work the best, really) and place the leafy parts in your bowls.
  20. 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.
  21. Put your noodles or rice in the center of the lettuce. Place all the other things around, pretty easy.
  22. Pour the sauce in to your liking, mix it all up.
  23. 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.

Today I'm making a Vietnamese Lemongrass Beef Noodle salad so let's get right into it! In a bowl layer in the noodles, fresh vegetables and herbs, meat, and garnish with mint and dress with the Fish Sauce dressing. · Vietnamese Noodle Salad with Pork - A fresh and easy recipe for a traditional Vietnamese salad featuring rice noodles, crunchy vegetables, herbs, and quick-seared pork with big, bold flavor. · This Vietnamese Chicken Salad has all my favorite flavors in one giant bowl of veggie packed goodness! This Vietnamese vermicelli salad has tender rice noodles, caramelized tofu, raw vegetables, and lots of crunchy peanuts. The whole thing is topped with fresh herbs (cilantro + basil + mint) and a tangy-salty dressing. I decided it was high time I made a Vegan Vietnamese noodle bowl the way I wanted it!

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