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Vietnamese Noodle Bowl

This recipe is so easy to execute that it will become a go-to weeknight dinner in your home. It also makes a perfect on-the-go lunch!

Vietnamese Noodle Bowl.jpg

Vietnamese Noodle Bowl

Ingredients

  • 60 ml (¼ cup) lime juice
  • 30 ml (2 Tablespoons) fish sauce
  • 2 dates, pitted
  • 1 Thai red chilies
  • 20 g (2 Tablespoons) roasted peanuts
  • 30 ml (2 Tablespoons) vegetable oil, optional
  • 2 scallion
  • 3 cloves garlic clove

Directions

  1. Cook rice noodles as instructed on packaging. Strain and cool.
  2. Place vinaigrette ingredients into the Vitamix container and secure the blade base.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
  4. Pour vinaigrette over noodles and toss to coat. Add remaining ingredients on top of noodles to garnish and finish noodle bowl.

Noodle Bowl

Ingredients

  • 454 g (1 pound) rice noodles
  • 60 g (¼ head) Napa cabbage, shredded
  • 120 g (2 ) carrots, shredded
  • 15 g (½ cup) fresh mint leaves
  • 30 g (1½ cup) mung bean sprouts

Directions

Chef's Notes

Use this vinaigrette as a marinade for fish, beef, or other recipes where you would like to add an Asian flavor. Just multiple this recipe by 3 or 4 if using a traditional Vitamix container. We are using dates in this recipe to add a little sweetness to the vinaigrette instead of granulated sugar.

Tasteful Pairings

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