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Vermicelli Bowl
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Vermicelli Bowl
Recipe Amount:
2 Bowls
Serving Size:
1 Bowl
Sodium per Serving (mg):
498
This has been my "go-to" dish when we eat at a Vietnamese restaurant. We've worked hard to make this dish under 500mg of sodium and have it taste close to what we are used to eating.
Ingredients
- 3 Tbl Nuoc Cham Sauce
- 1/4 lb Rice Stick - Vermicelli Style
- 2 Cup Lettuce - Shredded
- 1/2 Cup Vietnamese Carrot Slaw
- 1/2 Cucumber - Seeded and sliced
- 1 Vietnamese Pork Chop, Cooked - Can substitute with other meats
- 1 Avocado - Sliced
- 1/4 Cup Cilantro - Chopped
- 1/4 Cup Fresh Basil
Preparation
Step 1:
Make the nuoc cham sauce. Cook the vermicelli noodles according to package instructions. Once fully cooked, run the noodles through cold water to cool them down and stop cooking.
Step 2:
In the serving bowls, add the lettuce, noodles, carrot slaw, cucumber, sliced pork chop, avocado, cilantro and basil. Split the sauce in half and serve on the side.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Bowl
Calories (kCal):
629
Fat (g):
25
Cholesterol (mg):
39
Sugar (g):
24
Protein (g):
21
Fiber (g):
10
Sodium (mg):
498
Potassium (mg):
1081
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