This post was most definitely inspired by the delicious Vietnamese Rice Noodle Salad Bowls I often order from Mrs Luu’s Vietnamese Canteen for a quick and easy weekday lunch. Except that I don’t usually get the noodles…so essentially it’s just a big salad bowl of deliciousness with crispy pork meatballs on top. I love each mouthful of juicy lettuce, crunchy bean sprouts and crisp cucumber mixed with the sweetness of carrot, fragrance of fresh mint and the crunch from the peanuts. It’s even more amazing when mixed with the nuoc nam dressing and a hint of soy sauce. The piece de resistance is the pork meatballs dipped in sriracha for that smack-to-face heat.
The only downside to eating a Mrs Luu’s Pork Meatball Salad Bowl is its tendency to generate serious cravings for the rest of the week. So instead of constantly whipping out the wallet, I decided that surely I can attempt a DIY bowl myself…
Scroll down for my recipe/interpretation of Mrs Luu’s Rice Noodle Salad Bowl (minus the vermicelli noodles – instead I’ve substituted them for Slendier Slim Angel Hair Pasta, made from Konjac flour, which tastes practically the same and only has a fraction of the calories!). It’s a healthy, quick and super yum (tried and tasted by yours truly) lunch solution that you can prep in advance for the week. I’m all about the meal prep.
DIY Healthy Vietnamese “Rice” Noodle Salad Bowls
- 1 iceberg lettuce
- 1 cucumber, julienned or sliced with a peeler
- 3 medium carrots, julienned or sliced with a peeler
- 2 sprigs of spring onion
- 1 generous handful of mint, chopped
- 1 generous handful of coriander, chopped
- 1 packet Slendier Slim Angel Hair Pasta
- ½ cup of Nobby’s Salted Peanuts
- 1 small chilli or chilli flakes
- Sriracha sauce (to finish)
- 4 plump pork fillets (I got mine from Jan Powers Farmers Markets)
- Cayenne pepper
- Chinese 5-spice seasoning
- ½ tbsp. sweet soy sauce
- 1 tbsp. soy sauce
- 2 tbsp. rice wine vinegar
- 1 tsp. mirin
- 1 tbsp. sesame or peanut oil
- Finely slice the spring onion and add to a bowl with shredded the lettuce (into strips), julienned cucumber and carrot.
- Add roughly chopped mint and coriander, mix everything through evenly.
- Blanche the Angel Hair Slim Pasta and set aside to cool.
- Heat a fry pan to medium-high heat.
- Coat your pork fillets in Chinese 5-spice seasoning and add a dash of cayenne pepper for heat.
- Using a splash of sesame or peanut oil, fry the pork until seared and brown on both sides then turn down the heat to cook through.
- Plate up! Salad should take up half the plate with noodles and pork the other. Finish with finely diced chilli or chilli flakes and a handful of Nobby’s peanuts.
- Add the dressing as desired and gobble up with sriracha sauce.
If you try it I’d love to hear feedback!