Summer Vietnamese Noodle Bowl

Vietnamese Noodle Bowl with Fresh Herbs and Nuoc Cham

Summer is the time for bright flavors, fresh herbs, and super easy recipes. This chilled noodle bowl covers all of the bases and is one of my go to eats in the summer months! As a chef, I rarely follow recipes, and love how easily customizable this dish can be. Living in Steamboat Springs, CO, the winters are long and the growing season is short. What we DO have available in these late spring, early summer months is herbs! I love using scallions, fresh basil, mint, and cilantro. As a ranching community, we also have lots of humanely raised, local meat! I love adding Vietnamese style marinated, grilled pork to this noodle bowl.

Nuoc Cham Dipping Sauce

Lime Juice

Fish Sauce

Cane Sugar

Garlic, Minced

Serrano chile, minced

I use about equal parts lime juice/fish sauce/sugar. Stir together with the garlic and chiles until the sugar is dissolved. Add enough water to double the volume and adjust to taste!

Noodle Bowl

Cooked vermicelli noodles

Cucumbers, julienne

Carrots, julienne

Fresh herbs (scallions, cilantro, basil, mint)

Peanuts, chopped

Protein of choice…I like either a grilled marinated pork shoulder or crispy fried tofu!

Choose your own adventure and build your noodle bowl. Dress with Nuoc Cham and enjoy on the porch with a lime La Croix!