Vietnamese Noodle Bowl

On a rare ocassion, I set up camp in the kitchen and give Jon a break. I can cook only a few things really well, most of which are Asian dishes: Noodle Bowl and Spring Rolls top the list. Recently, because I had a hankering for Saigon and didn’t want to leave the house, I whipped up my own version of Noodle Bowl Number 2. Though not exactly the same as Saigon’s (our favorite restaurant in town), it was pretty tasty and has become a requested dish around our house.

The ingredients aren’t very precise. I usually just wing it. So, you will need:

  • Vermicelli Rice Noodles
  • Bean sprouts
  • Chicken or pork, pounded thin and cooked in a skillet
  • Onions
  • Carrots, shaved
  • Broccoli, steamed
  • Cilantro
  • Lettuce
  • Fish Sauce
  • Oyster Sauce
  • Sesame oil
  • Siracha

I do the meat ahead of time in the skillet with  the sesame oil, Fish Sauce and Oyster Sauce, set aside. Steam the broccoli, sautee the onions and cook the pasta. In the meantime, chop the veggies. When the noodles are done, rinse them under cold water. Place lettuce, pasta, chicken and veggies in a bowl in that order. Fish Sauce and Oyster Sauce to taste. Finish off with some Siracha. Voila.

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