Mouthwatering Vegetarian Vietnamese Breakfast Bowl – A Sensory Feast

Allergens

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Ingredients

• 2 cups cooked white rice (preferably Jasmine)
• 1 cup mixed Vietnamese pickles (dua hủ, cá chép)
• 1/2 cup fried shallots
• 1/2 cup chopped fresh cilantro
• 2 cups shredded cucumber and carrot salad
• 1/4 cup roasted peanuts, crushed
• 1 tbsp fried garlic
• Salt and pepper to taste

Instructions

1. Prepare the cooked white rice by allowing it to cool to room temperature.
2. Arrange the rice in a large serving bowl or on individual plates.
3. Top the rice with mixed Vietnamese pickles, ensuring an even distribution.
4. Sprinkle fried shallots over the pickles.
5. Garnish the dish with chopped fresh cilantro.
6. Combine shredded cucumber and carrot salad in a separate bowl and toss lightly to mix.
7. Spoon the salad over the rice, creating a colorful mound.
8. Sprinkle crushed roasted peanuts evenly across the top of the dish.
9. Finish with fried garlic for added flavor and crunch.
10. Season with salt and pepper to taste.

Chef’s Insight

The combination of textures and flavors in this dish creates a sensory experience that transports you to Vietnam with every bite.

Notes

This recipe can be easily scaled up or down to accommodate the number of servings you need.