Dan Dan Mian Noodles

There is something so comforting about a bowl of noodles. I’ve got a fabulous recipe for Tan Tan noodles on here, but this is slightly different – and an entire meal in one bowl. Get as adventurous as you like with the add ins.

  • 1/2 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp black bean sauce
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tbsp tahini
  • 1 small white onion
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 3 cups chicken broth (use veg broth if you want to make this vegetarian)
  • 8 ounces egg noodles (Chinese style), rice noodles or Udon noodles
  • 2 cups fresh spinach
  • 3-4 baby bok choy
  • 2 cups fresh bean sprouts
  • 1/2 – 1 pound ground meat (I used pork but chicken would work well too)
  • 2 cups mushrooms, chopped (I used crimini but that is what was available, use whatever you can find)
  • black pepper
  • 1 medium shallot
  • 4 green onions, chopped

Garnish suggestions

  • sesame seeds, toasted
  • green onions, slivered
  • fresh bean sprouts

Typically, Dan Dan Mian is a spicy dish ….. however I’m not so good with extra spicy food. To make it more authentic, drizzle with chili oil when you are ready to serve. You can either buy one and have it to dress up many dishes, or make a quick, easy one that lives in the fridge for ages.

Chili Oil

Heat skillet over med heat – add:

  • 1/3 cup sesame oil
  • 6 cloves garlic, minced
  • 1-2 tbsp crushed red pepper flakes (depending on how spicy you like it)

Cook, stirring occasionally until garlic is fragrant – be careful not to burn it! Remove from heat and transfer to heat safe bowl or glass jar.

I got this recipe originally from http://www.halfbakedharvest.com – only tweaked it a bit for personal preferences. The chili oil is entirely hers.

Combine soy sauce, hoisin, black bean sauce, honey, vinegar, peanut butter & tahini. Stir well until smooth and creamy. (If the peanut butter and tahini are really cold it helps to heat up the mixture slightly). Add 1/3 cup water.

Bring a large pot of salted water to a boil and cook whatever noodles you have decided to use. Drain well and set aside.

In the same pot, add a little neutral oil and saute the onion, green onion, garlic and ginger until soft and fragrant. Add in 1/2 of your soy sauce mixture. Stir to completely mix it all in and heat up the sauce slightly. Add broth and bring just to a simmer.

In a shallow fry or sauce pan heat up a little neutral oil and add the ground meat. Allow to sit without stirring for a few minutes to help with carmelizing the meat. When mostly cooked, add the mushrooms and shallot. Cook until the mushrooms give up their moisture, and the pan dries out again. Add in the remaining soy sauce mixture. Stir to coat well. Allow the mixture to continue cooking until crispy bits appear. This is an important step as it adds a lot of texture as well as flavour to the finished dish.

Bring the pot of broth back to a higher heat and add in whatever vegetables you have decided to use. Make sure to add them in the right order so your don’t end up with limp veg – nothing sadder. I used bok chow and as soon as they were wilted but still crisp, I turned the heat off and added the spinach and bean sprouts.

Ladle noodles into the bowl and add your broth with vegetables. Scoop a generous amount of the meat mixture over top and garnish with the suggestions listed.

Turning this dish into a vegetarian meal would be so easy – omit the ground meat and use extra mushrooms in that step. Make sure to add extra fresh veg to make it a full meal.

Absolutely delicious!

Make sure to simmer until the meat & mushrooms dry out a bit, getting those lovely little bits of caramelization that add so much flavour and texture.

Add vegetables – as many as you want.

I like to keep fresh vegetables FRESH. I only add the spinach and bean sprouts when I remove it from the heat.

Serve with scallion pancakes for a total win!

Korean Kimchi Noodles

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Don’t you just love a noodle dish that is as versatile as whatever you have in your fridge or garden??  This is just what you need.  

NOODLES

  • 1 small zucchini, diced
  • 1/2 cup diced onion
  • 1/2 cup coloured bell peppers, diced
  • 1/2 cup slivered cabbage
  • 1/2 cup kimchi, diced fine (if you absolutely love kimchi go ahead and use more!)
  • 1/2 cup snap peas, sliced thinly
  • 1 cup bean sprouts
  • 1 lb ground pork
  • 1 Pound fresh noodles

GARNISH

  • Scallion, Toasted Sesame Seeds, Korean Chile Flake, Cilantro and Egg for Garnish

SAUCE

  • 1/4 Cup Gochujang paste
  • 2 TBSP soy sauce
  • 2 TBSP sesame oil
  • 2 TBSP rice vinegar 
  • 1 tsp natural sugar
  1. Mix the sauce ingredients together and set aside.
  2. Cook the noodles in boiling water according to the package instructions. Strain the noodles and rinse well. Drain and set aside.
  3. Prepare the kimchi & vegetables and stir fry until almost cooked, then add in the bean sprouts – remove from pan and set aside.  Add bit of oil to the pan,  stir in the pork and cook 2 minutes. Add in the sauce, reserved vegetables and bring to a simmer. Remove from heat. Stir in the noodles. Stir well to mix and coat.
  4. Serve with garnishes to taste.

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These are the assorted vegetables I had on hand today, and with the sauce it was delicious.  This makes a full meal in one if you pack in enough vegetables along with a little protein (if you are so inclined).  It certainly doesn’t have to be ground pork.  Today I had a wee bit of ground pork in the freezer so I used that along with some shrimp, (chopped up) but it could just as easily be any ground meat or tofu.

 

Coconut Prawn Curry

This sauce is incredibly good.  How, I wondered, did so much flavour show up in 25 minutes?

Garlic Herb Naan 3

I managed to get a few sprigs of cilantro on here for a photo, but it was ready so quickly, and smelled so heavenly there was no fancy plating for a photo!

I’ve made it with some jumbo prawns tonight but you could easily substitute any protein you like, or go straight vegetarian and you will be so glad you tried it.

SHRIMP & MARINADE

  • 1 lb extra large shrimp, peeled & deveined
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp lemon juice (freshly squeezed please)

CURRY SAUCE

  • 1 tbsp coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh minced ginger
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp ground coriander
  • 1 tsp Madras curry powder
  • 1 can (14.5 ounce) diced fire roasted tomatoes
  • 1 can (13.5 ounce) coconut milk

cilantro for garnish

rice for serving

INSTRUCTIONS

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

I’d say the only way you could be disappointed by this dish is if your spices are old.  They really aren’t meant to last forever just because they are dry!

Coconut curry 2

Get your prawns gently tossed in the marinade and put in the fridge until you are ready to add them to the curry sauce. (I used chili flakes rather than cayenne pepper today)

Coconut curry 3

Follow the instructions on how to build your flavour base – it really is important in many dishes, but I find especially so in Indian food.

Coconut curry 6

Coconut Curry 5

The next night we still had enough for another meal – so I lightly sauted some fresh vegetables in a sauce pan until just tender crisp.  Then add the sauce and heat only enough to warm through.  This keeps the individual flavour of your vegetables and doesn’t overcook either the remaining prawns or the curry sauce.

Make sure to serve these with Garlic Herb Naan – just what you need to sop up this inviting sauce.

These were my best naan ever!  So tender, with dough that is very easy to work with.  As an added bonus they freeze well so for nights when it is just the two of us I only cook half and freeze the other half …. ready for fresh frying when I am.

 

I have a lot of “authentic” food bloggers I follow for cooking dishes from India, Thailand, and Mexico just to name a few.  This recipe came from a fellow Canadian!  If you haven’t been to Jo’s website …..   http://www.jocooks.com then I recommend you do.  She has specific hints to make everything better, and is well worth a read.

 

Wonton Soup

A gloomy April day needs just this kind of soup – so much flavour and just packed with fresh vegetables.  I think the miso is what really bring the flavour bomb.

Wonton Soup 4

Loads of vegetables, a few wontons and the best broth you could wish for.

 

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon chili oil
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste

FOR THE WONTONS

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers

DIRECTIONS:

  • In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  • Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, soy sauce, mushrooms and 2 cups water.
  • Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  • Stir in wontons until cooked through, about 2 minutes.
  • Serve immediately.
  • This soup is as flexible as the ingredients in your fridge – I like to prep them and stir fry them separately, which keeps them fresh and bright.

Wonton soup 1

A huge pile of fresh vegetables disappears in a hurry in this delicious broth.

Serve this incredible soup with these crispy scallion pancakes for a total win.

The soup recipe is courtesy of http://www.damndelicious.net and I’d recommend looking at her recipes …. everything I’ve tried has been fantastic.

Cambodian Lok Lak

Lok Lak is one of Cambodia’s national dishes, we fell in love with it during our trip this year.  The marinated beef is delicious on it’s own, but dipping in the lime pepper sauce accentuates everything.

Lok Lak 1

We are food geeks, it is true.  One of our trip highlights was visiting a pepper plantation in Kampot, home of the worlds best pepper.  La Plantation was incredible, and we loved seeing pepper being harvested by hand.  Of course you can use whatever pepper you have on hand, we just happened to bring it home with us.

Ingredients

  • lb beef steak , sliced
  • 3 tablespoons vegetable oil
  • 4 scallions , chopped

Marinade

  • 3 tablespoons tomato sauce
  • 3 tablespoons soy sauce
  • 3 cloves garlic , chopped
  • ¼ teaspoon salt
  • 5 tablespoons fish sauce
  • ¼ teaspoon Kampot pepper
  • 2 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon chicken broth powder
  • 2 teaspoons potato starch (or cornstarch)
  • 3 teaspoons paprika

Sauce

  • Juice of 5 limes
  • 3 tablespoons cold water
  • ¼ teaspoon salt
  • 2 cloves garlic , chopped
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • ½ teaspoon Kampot pepper

Sides

  • A few leaves lettuce
  • 2 ​​tomatoes , sliced
  • Steamed white rice

Instructions

  1. Mix all the marinade ingredients in a salad bowl, add the meat and stir well.
  2. Marinate the meat for 1 hour in the refrigerator.
  3. Heat the 3 tablespoons of vegetable oil in a wok or pan and fry the chopped scallions over medium heat until they turn light brown.

  4. Add the meat, mix well and sauté for 5 to 10 minutes.
  5. In a bowl, stir all the ingredients of the lok lak sauce vigorously.
  6. Prepare large plates.
  7. In each plate, place a bed of lettuce leaves and a few slices of tomato.
  8. Place the meat on the lettuce leaves and sliced ​​tomatoes.
  9. Serve with steamed white rice.
  10. Place a small bowl of lok lak sauce on the side or the center of each plate.

Lok Lak 2

Crispy but tender beef, soft rice, and a lime pepper dipping sauce to brighten it all up.  In Vietnam it is often served with French fries, but we like the rice best.

I found this recipe on a website 196 Flavors, and it was just like the Lok Lak we enjoyed in Cambodia …. lick your plate good!

Asian Chicken Mushroom Bowls with Peanut Sauce

So unlike me, but every so often I’m looking for a quick and easy dinner!  This hits all the notes with a delicious sauce, crunchy vegetables and the bright hit of those pickled vegetables – don’t skip them!

DD Chicken 5

INGREDIENTS: 

  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 pound ground chicken
  • 1 (3.5-ounce) package shiitake mushrooms, diced
  • 1 carrot, peeled and diced
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4 cup hoisin sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 head butter lettuce

or

  • stir fried vegetables
  • cooked rice

FOR THE PEANUT SAUCE

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

QUICK PICKLED VEGETABLES

  • thinly sliced cucumbers & radishes
  • salt
  • vinegar (use what you have on hand, either white vinegar or rice wine vinegar

Thinly slice vegetables and place in non-reactive bowl.  Sprinkle with a little salt and then just cover with vinegar.  Set aside.

DIRECTIONS:

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  3. Stir in garlic and ginger until fragrant, about 1 minute.
  4. Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
  5. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

I’ve adapted (translate copied, but give credit where it is due!) this to a rice bowl from a Damn Delicious recipe for lettuce wraps …. if you haven’t been over to her site, treat yourself and go review a few recipes.   Needless to say we didn’t use carrots as Grant HATES cooked carrots so we just ignored that portion altogether.  Use whatever vegetables you have on hand to supplement the chicken mixture to create a colourful, delicious bowl.

DD chicken 2

Get everything ready to go, this all comes together so quickly.

DD chicken 3

Brown the chicken, mushrooms, onions, garlic and ginger, then stir in the sauce.

DD Chicken 6

Today’s vegetables were crunchy and delicious – use whatever you have on hand

 

DD Chicken 4

This takes only a few minutes to come together, so have your vegetables ready to go, and your rice cooked so you can put it all in your bowl within 20-30 minutes.

DD chicken 1

The leftovers are amazing in these fresh, soft pita’s I made.

Korean BBQ wings, sweet & spicy!

These are the quickest, easiest wings that deliver the most amazing flavour – they hit all those sweet, spicy and sticky notes.

Korean BBQ wings

  • 1.5 pounds chicken wings
  • 1 tbsp olive oil
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper

Korean BBQ Sauce

  • 6 tbsp low sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha sauce
  • 2 tsp minced garlic
  • 2 tbsp sweet chili sauce
  • 1 tbsp water
  • 1 tsp corn starch

Garnish:  

  • sesame seeds
  • thinly sliced green onions

Preheat oven to 400 – use convection if you have it.

Combine flour, salt and pepper in bowl.  Pat wings dry and toss with olive oil, then lightly coat with the flour mixture.  Place on a rack over a baking sheet and put in prepared oven.  Bake for 20 minutes, flipping them at 10 minutes, then turn oven to broil and broil for 3 -4 minutes, then turn over and do another 3 minutes or so – watch carefully so they don’t burn!

In a small sauce pan combine soy sauce, brown sugar, honey, rice vinegar, sriracha, garlic and sweet chili sauce.  Bring to a boil, then mix the water and corn starch together and stir into the sauce mixture.  Return the sauce to a boil, and simmer until it thickens. Set aside.

Toss wings with the BBQ sauce – garnish with sesame seeds & onions,  and get out the napkins!

KFC cauliflower

Perfect served with these KFC cauliflower bites – so yummy.

 

Best Asian Noodle Soup

noodle soup 2

This big beautiful bowl of soup is all you need for a great family dinner!

Can a person every have too many soup recipes???  I think not …. The best part of this recipe is that it is just a guideline for making an amazingly tasty soup out of whatever you have on hand.  The focus here is on the vegetables, so make sure you prepare way more than you think will fit in the pot!

The flavour base is what makes this soup such a keeper.

  • 3 scallions, cut in 3 large pieces
  • 1/2 inch knob of minced ginger
  • 3 tbsp oyster sauce
  • 6 cups chicken stock/vegetable stock/beef stock/6 inch piece of kombu

 

  • chicken breast/prawns/tofu
  • any amount of vegetables, as many as you think you can get in the pot
  • bean sprouts
  • cooked rice noodles or Chinese wheat noodles

Garnishes:

  • cilantro
  • green onion
  • sesame seeds
  • toasted sesame seeds
  • soy sauce
  • peanut sauce
  • chili oil

Start with a big pot, cover the bottom with a neutral oil and once it has heated up add about a 1/2 inch knob of minced ginger and 3-4 scallions (green onions).  Saute until they have generated a bit of colour and become nicely caramelized.  This is where you start, but from here the sky is the limit.

Add the oyster sauce and heat through, then add your broth.  If you are using the kombu, allow it to soften for at least 30 minutes.

When the broth is hot enough, add any protein you want to use – if using meat, slice it thinly.

Add the vegetables according to how long they take to cook – as in cabbage or bok choy will take a little longer than snap peas or thinly sliced sweet peppers.

I like to serve the noodles prepared and separate from the soup so people can add them as they wish, and that way they don’t get soggy.

This should all come together really quickly once the broth has heated – as in maybe 5 minutes!  When ready to serve stir in bean sprouts and serve with the garnishes so everybody can create the soup bowl of their own dreams.

noodle soup 1

Serve with a basket of crispy scallion pancakes for the perfect meal.

 

Korean Tacos

These Korean Beef tacos are incredibly delicious … who would have thought??  Just try them – as a bonus you won’t believe how quick and easy this is.

korean tacos 5

KOREAN BEEF

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red-pepper flakes
  • Pinch of ground ginger
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 8 ounces ground beef

CARMELIZED KIMCHI

  • 2 teaspoons sesame oil
  • 1 cup chopped kimchi
  • 1 teaspoon sugar

SRIRACHA MAYONNAISE

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 2 teaspoons freshly squeezed lime juice

TACO ASSEMBLY

  • 12 mini flour tortillas
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon toasted sesame seeds

DIRECTIONS:

  1. KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
  4. KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
  5. SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
  6. TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

Korean tacos 1

Kimchi is great, but have you ever had it like this?  Amazing what a little caramelization can do.

I used pork tonight but you can easily use beef, chicken or tofu – it’s the seasoning that will win you over.

korean tacos 4

Set everything out and assemble your tacos – serve with a tossed salad and dinner is quick, easy and fantastic.

I got this recipe from Damn Delicious – if you haven’t checked out her blog you definitely should, every recipe I’ve tried has been fantastic.

Vietnamese Rice Bowl

Vietnamese Bowl

Lime juice is used in so many dishes in Vietnam and Cambodia, and we loved it.  Tonight I sautéed the green vegetables with garlic and ginger, once tender I just squeezed fresh lime over and used a generous sprinkle of fresh Kampot pepper – they were so good and fresh.

We’ve just returned from a month in Cambodia and Vietnam and can’t seem to leave those fresh bright flavours behind us.  This rice bowl (or use rice noodles if you like) is delicious – use a variety of different textures and flavours to get the right balance, but whatever you use – make it your own.  The only actual recipe portion of this is the Vietnamese sauce, Nuoc Cham, the rest of it is more of a guideline.

You will need:

  • cooked rice
  • grilled steak (or chicken/prawns/tofu)
  • pickled fresh vegetables
  • sauteed vegetables (tonight I used broccoli, baby bok chow & snap peas)

Garnish:

  • toasted peanuts
  • slivered spring onions
  • rough chopped cilantro/basil/mint
  • toasted sesame seeds

Nuoc Cham Sauce:

  • 2 – 2/12 tbsp sugar (I used palm sugar but you can use white, or maple syrup or honey)
  • 3-4 tbsp fresh squeezed lime juice
  • 1/2 cup very warm water (warm helps the sugar to dissolve)
  • 2 tsp unseasoned rice vinegar
  • 3-4 tbsp fish sauce

Stir sugar and lime juice together, then add warm water and stir until sugar has dissolved.  Add rice vinegar and fish sauce.  I always start with the lesser amount of sugar, lime juice and fish sauce … adjust as needed when you have it all together.

To assemble, place your rice or rice noodles in the bottom of a bowl, then layer on your other ingredients.  Drizzle Nuoc Cham over and sprinkle with garnishes.  This dish is just as versatile as you want it to be.

Vietnamese noodle bowl 1

This time the Vietnamese bowl featured rice noodles and chicken.

Vietnamese noodle bowl 2

Quick pickled vegetables and Nuoc Cham sauce ready to dress up your bowl.

Vietnamese noodle bowl 3

Put everything out on the table and let everyone create their own bowl.

Vietnamese noodle bowl 4

Good to the last drop!