Monday, April 4, 2011

Vermicelli Noodle Bowls

Kara had a friend over on Saturday night and since they were watching "Mega Mind" (very cute, by the way), Dave and I planned to have a civilized adult dinner together. I had originally wanted to make Bi Bim Bap since it is both fun and easy to eat while watching the Final Four, but I basically forgot to make the rice. Luckily, I had recently made a trip to the Asian supermarket and purchased rice vermicelli noodles.

I love love love Vietnamese food of all kinds, but I can never pass up the vermicelli bowls when we eat out. So in the gluten free spirit, we whipped up a home made version. They were delicious. The basic idea is to top a bowlful of noodles with chopped vegetables, meat if you want, cilantro and mint chopped. Then you douse the whole thing with nuoc cham sauce.  Here is a basic recipe. I also added a diced serano pepper and some chopped garlic to the sauce. It got a little toasty.

We topped our noodles with diced cucumbers, shredded carrot, daikon, mint, cilantro and some left over pulled pork I had in the freezer. Once you have all the veggies prepped, it is easy to recreate this meal on day two.

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