Vietnamese Vegetable Vermicelli Bowl

barbara lentz


So good just the right balance of sweet, salty, and spicy flavor.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • 8 oz
    dry rice vermicelli noodles
  • 1 bag(s)
    asian chopped salad mix
  • 8 oz
    shiitake mushrooms chopped
  • 1 bunch
    green onions white and green parts separated
  • 3 clove
    garlic minced
  • 1 c
    cilantro chopped

  • 3 Tbsp
    lime juice
  • 1/3 c
  • 1/2 c
  • 2 Tbsp
    fish sauce
  • 2 clove
    garlic minced
  • 1 Tbsp
    sweet chili sauce

How to Make Vietnamese Vegetable Vermicelli Bowl


  1. Make the sauce first.
    Mix the lime juice, sugar and water together. Stir until sugar has dissolved. Add the fish sauce, garlic, and sweet chili sauce. Place in fridge so flavors can marry.
  2. Bring a large pot of water to a boil. Once boiling remove from heat. Add the vermicelli noodles and let sit about 7 minutes. Rinse under cold water.
  3. While the noodles are soaking add a small amount of oil to a large skillet. Add the mushrooms, and white parts of the green onions. saute 4 minutes. Add the garlic and saute another minute. Remove from heat and set aside.
  4. To arrange the bowls. Add some noodles to bowl, top with mushroom mixture, then some of the Asian salad mix, then the cilantro and green parts of the green onions.
  5. Top with some of the crunchy nuts and crackers included in the bag of Asian salad mix.
  6. Pour the sauce over the noodles and veggies right before serving

Printable Recipe Card

About Vietnamese Vegetable Vermicelli Bowl

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Vietnamese

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