Vietnamese Fusion Glass Noodle Bowl
This is possibly the easiest and tastiest dinner to make , I absolutely love Asian food literally everything about it. This is based on Vietnamese noodle bowl I used to get in Auckland New Zealand at least 2 x per week !
Basically the sky is the limit with what you put in your fusion bowl whether it be vegan, vegetarian ora full on meat lovers this is completely simple and versatile.
This recipe was made for 2 people, but you can add more or less too suit a meal for one or a table full of guests.
The sauce (Nuoc Cham) it is so simple to make you can add more or less of each ingredient to suit your taste buds, for me its always more lime !
Sauce (Nuoc Cham)
6 tbsp. water
2 tbsp. sugar
2 tbsp fresh lime or lemon juice
1- 2 tbsp fish sauce
1 clove finely chopped garlic
1-2 chopped red hot chilies (optional)
Combine water and sugar in a bowl
Add lime or lemon juice
Add fish sauce slowly testing as you go until you like how it tastes
Add garlic and chilies
Refrigerate for half hour
2 tbs tamari sauce (soy as a substitute)
2 tbs lime juice
1 tbs fish sauce
1 tsp cooking oil
1 clove crushed garlic
2 tbs honey
Ingredients Fusion Bowl
package of glass noodles (vermicelli)
1 large shredded carrot
1 large thinly sliced cucumber (seeded)
1/4 thinly sliced cabbage
2 thinly sliced green onion
2 chopped chicken breasts
*marinade chicken for at least 1 hour or up to 24.
soak glass noodles in hot water for 3 minutes (or according to packet instructions) drain and rinse under cold water to prevent noodles from sticking together, set aside
Heating ½ tbsp oil in a fry pan remove chicken from marinade and cook on medium heat for about 6 to 8 minutes until dark golden brown , set aside to cool
Place noodles in bowl top with your veggies and chicken and mix together with your sauce (Nuoc Cham)
serve with lime slices
Alternatively you can serve all veggies and chicken on a platter for guests to pick what they like 😘