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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 go out for Vietnamese food. We've worked hard to make this dish under 500mg of sodium and have it taste close to what we used to eat.
Ingredients
- 1/4 lb Rice Stick - Vermicelli Style
- 3 Tbl Nuoc Cham Sauce
- 1 Vietnamese Pork Chop - Can substitute with other meats
- 2 Cup Lettuce - Shredded
- 1/4 Cup Basil, Fresh
- 1/4 Cup Cilantro - Chopped
- 1/2 Cup Vietnamese Carrot Slaw
- 1/2 Cucumber - Seeded and sliced
- 1 Avocado - Sliced
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:
Links to Any Ingredients Used
Variations
Additional Notes
Have Extra? Use it in These Recipes
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