Recipe: Tasty Vietnamese Noodle salad/bowl

Vietnamese Noodle salad/bowl.

You can have Vietnamese Noodle salad/bowl using 22 ingredients and 23 steps. Here is how you cook it.

Ingredients of Vietnamese Noodle salad/bowl

1. Prepare of Meat.
2. Prepare 1/4-1/3 pound of meat (pork here).
3. You need 1 Tbl of fish sauce.
4. You need 1 Tbl of soy sauce.
5. You need 2 cloves of garlic.
6. It's 1 Tbl of lime juice (lemon or vinegar sub.).
7. You need 2 tsp. of sugar.
8. Prepare 1 Tbl of lemon grass.
9. Prepare 2-4 tsp. of hot sauce (optional).
10. Prepare 1 tsp. of corn starch (optional).
11. Prepare of Sauce.
12. Prepare 1/4 cup of sugar.
13. Prepare 1/2 cup of chicken broth (or water).
14. It's 2 of garlic cloves.
15. You need 5 Tbl of fish sauce.
16. Prepare 2 Tbl of vinegar (rice vinegar if you have it).
17. It's 1-2 Tbl of lime or lemon juice.
18. You need of fresh hot chili (optional).
19. Prepare of Main.
20. Prepare 4 ounces of dry noodles.
21. It's 4 of spring rolls.
22. It's 3-5 of veggies your choice.

Vietnamese Noodle salad/bowl instructions

1. Prep the protein.
2. Pork is a normal meat for this, but chicken, beef, lamb works well. I am trying tofu next time..
3. Cut your protein into bite size pieces of your choosing..
4. Add lemon grass, this is what I use, since actual lemon grass is not easily available. If you can't find it, leave it out. It will still taste great..
5. Add the rest of the meat ingredients, mix well. Cover and let set 30 minutes to an hour..
6. Prep the sauce.
7. If you are using a hot chili, thinly slice..
8. Mix all sauce ingredients, set aside..
9. Get the cooking steps done.
10. If you have any that require blanching, do that now, cool immediately. Use water for noodles if using noodles..
11. Prepare noodles per package directions, to el dente..
12. Drain noodles, wash to cool down, mix a tiny bit of oil in to stop it from sticking, set aside.
13. Now would be a good time to assemble your spring rolls, this is how I did it 😉.
14. Cook pork in a skillet/wok/stir-fry.
15. Set aside to cool.
16. Cook spring rolls, set aside to cool, I used my air fryer for this.
17. Assemble.
18. Julian cucumber, carrot and any other veggies that require it..
19. Clean some lettuce (green leaf here, it seems to work the best, really) and place the leafy parts in your bowls..
20. Cut your spring rolls, I found the least crumble way is to put the point of the knife in, then cut down. Finish the cut. You still crumble a little, but not as much as just slamming through it..
21. Put your noodles or rice in the center of the lettuce. Place all the other things around, pretty easy..
22. Pour the sauce in to your liking, mix it all up..
23. Veggies; cucumber and carrots seem to always be in this. I used sugar snap peas here, asparagus, avacados, spinach (wilted) just some more options. Thin sliced red onion, green onion, many options to choose from..