Rice Vermicelli Bowls
A rice vermicelli bowl relies on the contrast between room-temperature noodles, crisp raw vegetables, and warm, seared protein, all tied together by a bright, acidic dressing. Prepare the dressing first to let the garlic and chili mellow, then assemble immediately before serving to keep the textures distinct.
Temperature is your priority.
The appeal of this bowl is the meeting of cold noodles and hot protein. Rinse your cooked vermicelli in cold water until no heat remains to prevent them from becoming mushy.
- large mixing bowl
- colander
- cast iron skillet
- whisk
What goes in.
- 8 ozdried rice vermicelli
- 1 lbthinly sliced pork shoulder or firm tofu
- 2 tbspfish sauce
- 2 tbsplime juice
- 1 tbspsugar
- 1 clovegarlic, minced
- 1/2 cupcarrot, julienned
- 1/2 cupcucumber, julienned
- 1/2 cupfresh cilantro and mint leaves
- 2 tbspcrushed roasted peanuts
Mastering the Nuoc Cham
Dissolve the sugar in the lime juice and fish sauce completely before adding aromatics. You are aiming for a profile that is equal parts sharp, salty, and sweet.
The method.
Boil noodles
Drop the vermicelli into boiling water for 3 to 4 minutes. Drain and rinse under cold running water until the noodles feel cool to the touch and the starch is gone.
Mix dressing
Whisk the fish sauce, lime juice, sugar, garlic, and two tablespoons of warm water in a small bowl until the sugar vanishes.
Sear protein
Heat a heavy skillet over high heat with a splash of oil. Cook the pork or tofu until charred edges appear, about 5-6 minutes.
Assemble
Divide the cold noodles into bowls. Arrange the julienned vegetables and herbs on one side, place the hot protein on the other, and sprinkle with peanuts before pouring the dressing over the top.
Other turns to take.
Shrimp and Lemongrass
Substitute the pork for shrimp marinated in minced lemongrass and a pinch of chili flakes.
Extra Herb
Add Thai basil and perilla leaves to the herb mix for a more pungent, peppery aroma.
When it doesn't go to plan.
Use kitchen shears to cut the noodles into smaller strands after rinsing; it makes the bowl much easier to toss and eat.
If you have time, let the protein sit in the fish sauce for 20 minutes before hitting the pan.
Keep your julienne strips uniform in size so they provide a consistent crunch in every bite.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the vegetables and dressing hours in advance, but keep the noodles and protein separate until the moment you sit down to eat.
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