Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 767kcal 38%
Fat 30g 46%
Saturated Fat 7g 35%
Carbohydrates 95g 31%
Fiber 7g 28%
Sugar 18g 36%
Protein 27g 54%
Cholesterol 0mg 0%
Sodium 1,198mg 49%

Percent Daily Values are based on a 2,000 calorie diet.

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Vermicelli Noodle Bowl With Imperial Rolls

Name: Vermicelli Noodle Bowl With Imperial Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: For the Nước Chấm :; 1/2 cup (120ml) warm water; 1/4 cup (50g) sugar; 2 1/2 to 3 tablespoons (38 to 45 ml) fish sauce, plus extra as needed to taste; 1 tablespoon (15ml) fresh lime juice; 3 medium cloves garlic(15g), minced; 1 bird’s eye chile, stemmed and thinly sliced; For the Vermicelli Noodle Bowls:; 12 ounces (345g) dried rice vermicelli noodles, such as Three Ladies Brand; 6 cups (95g) picked Vietnamese fresh herbs (leaves and edible tender stems), such as Thai basil, Vietnamese coriander, Vietnamese perilla, peppermint, cilantro, fish mint, or a combination, torn into bite-sized pieces; 1 small head baby butter lettuce or lettuce mix (little gem, green, and/or red leaf)(3 1/2 ounces; 100g), leaves cut into thin 1/8-inch-thick ribbons; 2 Persian cucumbers, trimmed and cut into thin matchsticks(1/8 by 2 inches) or thin ribbons (1/2 by 5 inches); 1 cup (50g) mung bean sprouts; 18 Imperial Rolls , cut into 3 pieces each (see note); 2/3 cup (125g) unsalted roasted peanuts, roughly chopped (optional); Pickled daikon and carrot, for serving; Pickled leeks, for serving (see note)

Prep 20m

Cook 15m

Total 35m

This Vermicelli Noodle Bowl with Imperial Rolls is a refreshing and flavorful Vietnamese dish. The recipe includes a delicious Nước Chấm dipping sauce and is packed with a variety of fresh herbs, vermicelli noodles, cucumber, mung bean sprouts, Imperial Rolls, and optional chopped peanuts for added crunch.

Dinner

Nutrition Facts

Vermicelli Noodle Bowl With Imperial Rolls

Ingredients

For The Nước Chấm

For The Vermicelli Noodle Bowls

Steps

Nutrition Facts

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