Vietnamese Gluten-Free Breakfast Noodle Bowl – Aromatic & Fresh Start to the Day
Discover a mouthwatering and sensory-rich gluten-free Vietnamese breakfast noodle bowl, bursting with flavors and textures that will make your morning unforgettable. Perfect for those seeking an authentic Vietnamese culinary experience, this dish is both delicious and easy to prepare.
Allergens
Shellfish (shrimp)
Ingredients
- 1. 8 oz rice vermicelli 2. 1 lb shrimp, peeled and deveined 3. 4 cups water 4. 1/4 cup fish sauce 5. 2 tbsp sugar 6. 2 cloves garlic, minced 7. 1 tsp black pepper, ground 8. 1/4 cup fresh cilantro, chopped 9. 1/4 cup green onions, thinly sliced 10. 1/2 cup bean sprouts 11. 1/2 cup crushed peanuts 12. 1 lime, cut into wedges 13. 1/2 cup Vietnamese mint leaves (rau ram)
Instructions
- Cook rice vermicelli according to package instructions and set aside.
- In a large bowl, combine fish sauce, sugar, garlic, and black pepper mix well. Add shrimp and marinate for 30 minutes.
- Heat a pan over medium heat, and cook the marinated shrimp until pink and cooked through, about 3 4 minutes per side. Remove from heat and set aside.
- In a large bowl, combine cooked vermicelli, cooked shrimp, cilantro, green onions, bean sprouts, and Vietnamese mint leaves. Gently toss to mix all ingredients evenly.
- Divide the noodle mixture into 6 bowls and top with crushed peanuts. Serve with lime wedges on the side.
Chef’s Insight
The combination of flavors and textures creates a truly immersive dining experience.
Notes
Adjust fish sauce and sugar levels to taste.