Tag: noodle bowl

Tuesday’s Table – Vietnamese Noodle Bowl “Bun”

1 Comment

Bun or a Vietnamese rice noodle bowl, is one of our favorite dishes to get at Kien Giang – an authentic, hole in the wall Vietnamese restaurant on Charlotte Ave. in Nashville. This recipe is gluten and dairy free, but you won’t feel like you are missing out on anything!

This is a great recipe for using “protein” leftovers. I often have leftover pork tenderloin, grilled chicken, or even steak and this is the perfect recipe to bring it back to life. You can also do this recipe with shrimp or chicken, recipes for those included. Besides leftovers shrimp would be the fastest option but if you have chicken on hand use that.

   
 
Nuoc Cham (sauce for veggies and noodles) –

  • Juice of 2 Limes
  • 3 Tbsp. Fish Sauce
  • 1/4 c. sugar
  • 1/2 c. warm water
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1/2 of a fresh jalapeno pepper, finely chopped (optional)

Noodles and Veggies –

  • 1/2 package of rice noodles or vermicelli
  • 1 large carrot or 4-5 baby carrots, julienned
  • 1/2 cucumber, peeled and julienned
  • several romaine lettuce leaves, shredded
  • mint and basil, torn
  • 1/2 lime cut into wedges
  • lime zest (optional)
  • fresh jalapeno (optional)

  
Directions:

Cook the rice noodles according to the package (topped with boiling water for about 9 minutes) and cool by running them over cold water. *If using the brand Thai Kitchen (not recommended but widely available) stir constantly while topped with water.

Drain thoroughly and top noodles with meat, veggies and nuoc cham.

Serve and enjoy!!

Sauteed Shrimp –

  • 1 lb. shrimp
  • 1 Tbsp. Canola Oil
  • 1 clove of garlic, minced
  • 1/4 tsp. red pepper flakes
  • Squeeze of lime juice

Directions:

  • Heat canola oil in a saute pan
  • Add shrimp then 1 minced clove of garlic and red pepper flakes
  • When shrimp are opaque they are done cooking, remove pan from the heat and squeeze lime on the shrimp.

Chicken –

  • 2 chicken breasts, sliced into thin, long pieces
  • Juice of one lime
  • 3 Tbsp. canola oil
  • 2 garlic cloves, minced
  • 1/2 inch piece of fresh ginger, grated
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. fish sauce
  • 1 Tbsp. brown sugar
  • 1 Tbsp. soy sauce (Tamari for GF recipe)

Directions:

Combine all ingredients for chicken marinade with the chicken in a large ziplock and let them marry for a couple of hours. When you are ready to eat, let this sit out for 10-15 minutes to come to room temperature before cooking in a very hot, preferably cast iron skillet.

Advertisement