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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 Time

20m

Cook Time

15m

Total Time

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

Vermicelli Noodle Bowl With Imperial Rolls Image

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Recipe Options

Ingredients

Servings: 6

Scale:

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1/2 cup (120ml) warm water

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

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)

Vermicelli Noodle Bowl With Imperial Rolls

Ingredients

For The Nước Chấm

For The Vermicelli Noodle Bowls

Steps

Nutrition Facts

Vermicelli Noodle Bowl With Imperial Rolls

Ingredients

For The Nước Chấm

For The Vermicelli Noodle Bowls

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts