Vietnamese is definitely in my top 3 favourite cuisines because the flavours are so vibrant and punchy, most of it is really light and healthy (or can be easily modified to be more nutritious) and it generally features copious amounts of chilli and coriander which I adore.
This week I was inspired to make a delicious yet quick and easy Vietnamese salad/bun bowl for my family and I. This recipe is extremely forgiving and you’ll find so many variations on the web, but this is what was in my fridge so I threw it in.
1 cup of shredded cabbage (I used red)
1 cup of julienned/mandolined carrots
1 cup of julienned/mandolined cucumber
1 cup of julienned capsicum (can omit if anti-nightshades)
1 large handful each of coriander and baby spinach, roughly chopped
1 small handful each of mint and basil, roughly chopped
1 red chilli, finely diced (optional)
1/2 grated beetroot (optional and non-traditional, but extra antioxidants and flavour)(I served this on top to prevent the rest of the slaw turning pink whilst mixing the dressing through)
1 tbs sesame oil
1 tbs olive oil
1 tbs tamari
1 tsp minced ginger
1/2 tsp minced garlic
Juice from 1/2 a juicy lime
1 tsp fish sauce
Handful of cooked brown rice vermicelli noodles for each person (optional, I went without due to my insulin resistance)
Handful of cooked chicken, or protein of choice
1/4 avocado per person, sliced
Spring onion, finely sliced
Sesame or hemp seeds (or both)(peanuts are more traditional but are pro-inflammatory so I tend to steer clear)
- Once sliced and diced, place all slaw ingredients into a large bowl.
- Whisk dressing ingredients together (won’t combine homogenously but once evenly mixed through the slaw it will be A-Ok).
- Thoroughly toss the dressing through the slaw, saving a little to dress the noodles with/pour on top at the end.
- Toss the noodles in some of the remaining dressing and distribute noodles evenly between serving bowls, pushing to one side of the bowl.
- CHUCK ALL ELEMENTS IN EACH BOWL FOR EASE AND DEVOUR, or follow remaining steps for aesthetic purposes haha.
- Place a generous scoop of the slaw mix in each bowl, on the other side of the noodles.
- Place beetroot (if left out until now) and chicken on opposite sides of the bowl, along the line where the noodles/slaw meet.
- Fan the sliced avocado over the middle of the bowl.
- Garnish with spring onion and seeds.
- Drizzle with any remaining dressing, give an optional toss, and enjoy!