Vietnamese Noodle Bowls (Bún)

 

Time: ~2 hours Active time: ~40 minutes

Serves: 4

Marinade ingredients:

~1.5 lb shrimp or chicken or pork or beef

1 stalk lemongrass (white part only, bruised and sliced)

2 garlic cloves

2 TB lime juice

1 TB soy sauce

2 TB brown sugar

1 TB vegetable oil

Sauce ingredients (Nuoc cham):

1/4 cup fish sauce

4 TB rice vinegar

2 TB white sugar

1/2 cup water

2 garlic cloves

1 red Thai bird chili pepper, finely chopped

3 TB lime juice

Bowl ingredients:

1/2 TB oil

7 oz vermicelli noodles

2 carrots, julienned

2 cucumbers, julienned

5 cups iceberg lettuce, finely sliced

3 cups bean sprouts

Handful of mint leaves

Handful of cilantro 

Lime wedges

Instructions:

1. Combine marinade ingredients with your desired protein and set aside in the fridge for 1 to 24 hours.

2. Combine the sauce ingredients and mix well. Let sit at least 20 minutes.

3. Heat 1/2 TB oil in a fry pan over medium heat. Remove protein from the marinade.

4. For chicken, cook about 6-8 minutes per side until dark golden brown.

5.  Soak the vermicelli noodles in hot water for 3 minutes (or see the package instructions) then drain and rinse under cold water to prevent them from sticking together.

6. For individual bowls: place noodles in bowl, top with vegetables and herbs and protein. Drizzle with a few generous tablespoons of sauce and serve with lime wedges.