This recipe came with our CSA Newsletter a few weeks ago. Bun bowls are one of our favorite dishes at Vietnamese restaurants, but we had never tried making one ourselves. The recipe was easy and delicious (especially with a squirt of sriracha). You can easily substitute or add other vegetables (ours included some shredded kale).
- 8 ounces thin rice noodles (roughly the width of linguine)
- 1 ½ cups cabbage, thinly sliced
- 2–3 medium carrots, shredded or cut into matchsticks
- 1 large or 2–3 medium cucumbers, halved, seeded, and thinly sliced
- 1 cup chopped fresh herbs, preferably a combination of basil, cilantro, and mint
- 16 ounces cooked tofu, chicken, or shrimp, cut or torn into bite-sized pieces
- 1 cup roasted, salted peanuts or toasted almonds, coarsely chopped
⅓ cup fish sauce
⅓ cup freshly squeezed lime juice
¼ cup light brown sugar, plus more to taste
2 medium cloves garlic, minced
½ to 1 fresh jalapeño, minced
- To prepare the dressing, combine the fish sauce, lime juice, brown sugar, garlic, and the jalapeño. Whisk well. Set aside. (Note: The dressing will store in the refrigerator for 3 days to a week.)
- Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes (or according to package instructions), until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water to cool them. Shake the colander to drain away excess water.
- When the noodles are well-drained, put them in a large bowl along with the vegetables, herbs and tofu or meat. Spoon dressing over the entire mixture and toss well to combine.
- Serve with chopped peanuts or almonds on top.
Recipe adapted from Food52.com.