Vietnamese Noodle Bowl

  • 2 chicken breasts, sliced
  • peanut oil
  • salt and pepper
  • rice noodles
  • broccoli florets
  • 1/2 cup bean sprouts
  • 1/2 cucumber, julienned
  • 1 carrot, grated
  • ground salted peanuts
  • romaine lettuce, sliced
  • 2 tbsp nuoc nam fish sauce
  • 6 tbsp water
  • 1/4 cup rice wine vinegar
  • 3 tbsp white sugar
  • 1/2 tsp sambal oelek
  • juice of half a lime
  1. Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice.  Stir in the carrot.  Set aside.
  2. Divide the sliced lettuce between 2 large bowls.  Arrange half the cucumber and the beansprouts in each.
  3. Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
  4. Heat some oil in a skillet and saute the chicken.  Season with salt and pepper.
  5. Drain the broccoli and the noodles and divide between the 2 bowls.  Sprinkle with the peanuts.
  6. Lay the chicken on top and serve with the reserved sauce.

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