| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 381 | 8g | 1g | 70g |
| sugars | fibre | protein | salt |
| 6g | 4g | 8g | 1.2g |
Why I Love Vietnamese Vegetarian Fish Sauce Noodles
When I first encountered the Vietnamese delight known as Vegetarian Fish Sauce Noodles, I was weaving through the bustling streets of Hanoi on a solo foodie adventure, far removed from the cozy kitchens I learned to cook in back in Charleston, South Carolina. I was captivated, not just by the vibrancy and complexity of flavors, but by how the dish borrowed elements from past culinary experiences while also presenting something altogether unique.
Discovering New Flavors
The core of Vietnamese cuisine is built on a fascinating interplay of aromatics, and the Vegetarian Fish Sauce Noodles is no exception. Despite being a tried and tested Southern belle, I savored the opportunity to swap my traditional grits and gravy for rice vermicelli and a generous dash of umami-rich vegetarian fish sauce.
I brought this memory with me when crafting the recipe which, much like my favourite classic Southern dishes, celebrates the hearty, comforting quality of humble ingredients while nodding to my love of coastal delicacies. It’s a blend that mirrors my Southern roots with my passion for exploring diverse and exciting cuisines.
Embracing Balance and Complexity
One of the things that initially drew me to this recipe was its homage to balance – something I’ve come to appreciate through renowned chef and my culinary idol, David Thompson, whom himself is an advocate of the delicate equilibrium in Asian dishes.
The Vegetarian Fish Sauce Noodles carry an aroma and flavor profile that is a symphony of its components. The slightly smoky heat of the fresh red chillies, the sweetness of shredded carrots and cucumbers, and the refreshing crispness of shredded lettuce. Each ingredient is unique but essential, much like the different characters in one of those old black-and-white movies I love to unwind with after a day spent riding the waves.
The Perfect Pairing
Food pairings give us a chance to enjoy two dishes that complement each other, and in the case of these noodles, you’d want something that enhances the vibrant flavors without overpowering them. This wonderful recipe pairs well with a simple grilled tofu dish, or perhaps a light cucumber salad.
Creating the Vegetarian Fish Sauce Noodles has been one of my most gratifying culinary projects to date. It’s a beautiful exploration of Vietnamese cuisine with a twist, a loving nod to tradition, spiced with the thrill of new frontiers. So why do I love this recipe? Quite simply, it’s an embodiment of everything I am as a cook — the Southern comforts of my home, the ocean’s bounty as a surfer, and the adventurer yearning for exploration.
What You’ll Need
- 12 ounces of rice vermicelli noodles
- 1 cup of vegetarian fish sauce
- 3 cloves of garlic, minced
- 1 medium onion, chopped
- 1 tablespoon of olive oil
- 1 cup of shredded carrots
- 1 cup of sliced cucumbers
- 2 cups of shredded lettuce
- 1 cup of chopped fresh mint leaves
- 1 cup of chopped basil leaves
- 1 cup of bean sprouts
- 2 fresh red chillies, sliced (optional)
- 1/2 cup of crushed roasted peanuts (optional)
- 2 limes, cut into wedges
Method
Step One
Start by cooking 12 ounces of rice vermicelli noodles according to the package instructions. Once they are cooked, drain and rinse them under cold water to stop the cooking process. Set the noodles aside for later use.
Step Two
In a large pan or wok, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add in 3 cloves of minced garlic and 1 chopped medium onion. Sauté these until they are fragrant and the onions become translucent.
Step Three
Next, add 1 cup of shredded carrots and 1 cup of vegetarian fish sauce into the pan with the garlic and onion. Stir this mixture and let it cook for a few minutes until the carrots soften.
Step Four
Now it’s time to add the cooked vermicelli noodles back into the pan. Mix everything together well so that the noodles are coated with the sauce and vegetables. You can also add a bit more fish sauce if needed, to taste.
Step Five
Prepare your fresh veggies and herbs. You’ll need 1 cup of chopped fresh mint leaves, 1 cup of chopped basil leaves, 2 cups of shredded lettuce, and 1 cup of sliced cucumbers. You also might want to slice 2 fresh red chilies, if you like spicy food, and crush 1/2 a cup of roasted peanuts for extra crunch. Rinse 1 cup of bean sprouts under cold water and drain them.
Step Six
To serve, divide the noodles between serving bowls. Add a handful of lettuce, cucumbers, bean sprouts, mint, and basil to each bowl. Sprinkle the optional crushed peanuts and sliced chilies on top and serve with lime wedges on the side for squeezing. Enjoy your Vegetarian Fish Sauce Noodles!
