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–+ servings
Vietnamese rice noodle bowl 1

Vietnamese Rice Noodle Bowl

This vibrant Vietnamese rice noodle bowl combines delicate rice vermicelli with crisp vegetables, aromatic herbs, and savory protein, all brought together with a signature tangy-sweet nuoc cham dressing that awakens every taste bud. Perfect for meal prep and healthier than takeout!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Asian, Vietnamese
Servings 4 bowls
Calories 425 kcal

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowls

Ingredients
  

For the Bowl Base

  • 8 oz rice vermicelli noodles
  • 1 cup cucumber thinly sliced
  • 1 cup carrot grated
  • 1 cup bean sprouts
  • 1 cup red bell pepper thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup Thai basil leaves regular basil works too
  • 4 green onions thinly sliced
  • 1/4 cup roasted peanuts crushed

For the Protein

  • 1 lb boneless chicken thighs or substitute with firm tofu, shrimp, or thinly sliced beef
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp vegetable oil

For the Nuoc Cham Dressing

  • 1/4 cup fish sauce vegetarian option: use soy sauce or coconut aminos
  • 3 tbsp fresh lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp sugar or substitute with honey
  • 1/3 cup water
  • 1 clove garlic minced
  • 1 small red chili finely chopped (optional)

Instructions
 

  • Cook the rice vermicelli according to package instructions, typically by soaking in hot water for 8-10 minutes until tender but still slightly firm. Drain thoroughly and rinse under cold water to stop cooking and prevent sticking.
  • Combine fish sauce, honey, minced garlic, and grated ginger in a bowl. Add your chosen protein, ensuring each piece is well-coated. Allow to marinate for at least 10 minutes.
  • Heat vegetable oil in a skillet over medium-high heat. Add the marinated protein and cook until thoroughly done – about 5-7 minutes for chicken thighs, 2-3 minutes per side for shrimp, or 5 minutes for tofu until golden. Once cooked, slice into bite-sized pieces and set aside.
  • Whisk together fish sauce, lime juice, rice vinegar, sugar, water, minced garlic, and chopped chili (if using) until the sugar completely dissolves.
  • Divide the cooked noodles among serving bowls. Arrange the sliced cucumber, grated carrot, bean sprouts, and bell pepper in sections around the noodles. Add your cooked protein in the center.
  • Scatter fresh herbs (mint, cilantro, and Thai basil) generously over the top. Sprinkle with sliced green onions and crushed peanuts.
  • Pour the nuoc cham dressing generously over each bowl just before eating. Toss everything together to ensure the flavors meld.

Notes

For meal prep, store the components separately: noodles tossed with a bit of sesame oil, vegetables in containers lined with paper towels, dressing in a sealed container, and cooked protein separately. Assemble just before eating.
The dressing keeps for up to 7 days in the refrigerator.
For a vegetarian version, substitute the fish sauce with soy sauce or coconut aminos (use about 3/4 the amount as fish sauce is saltier).

Nutrition

Calories: 425kcalCarbohydrates: 55gProtein: 28gFat: 11gSodium: 1250mgFiber: 4gSugar: 12g
Keyword Rice Noodle Bowl, Vietnamese Food, Bun, Healthy Lunch, Meal Prep
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