A bowl of dumplings, fresh veg and noodles with chopsticks on a wooden surface

Vietnamese dumpling noodle bowl

  • serves 2
  • Easy

Inspired by Vietnamese bun cha gio, this quick, low-calorie noodle dish is packed with texture from crispy pan-fried gyozas and plenty of colour from fresh herbs and veg

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Enjoy this Vietnamese dumpling noodle bowl, then check out our Vietnamese chicken curry, Vietnamese pancakes, chicken pho and more Vietnamese-inspired recipes.

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Ingredients

  • vermicelli rice noodles 100g (2 nests)
  • carrot 1
  • cucumber ½
  • oil for frying
  • Itsu vegetable fusion gyoza (or another flavour from the range) 8
  • mint and coriander leaves 50g
  • salted peanuts 20g, chopped

NUOC CHAM DRESSING

  • garlic 1 clove, crushed
  • bird's eye chilli 1, thinly sliced
  • lime 1, pulp and juice
  • caster sugar 1 tbsp
  • fish sauce 4 tbsp

Method

  • Step 1

    Start by soaking the noodles in just-boiled water – they will take about 10 minutes to soften. Next, cut the carrot and cucumber into matchsticks.

  • Step 2

    To make the dressing, mix all ingredients with 5 tbsp of water and set aside. Heat the oil in a pan, add the gyoza, turning to brown all over. Add a splash of water, cover and steam for 4-5 minutes or until cooked through, then remove the lid and cook for a further minute each side for extra crispiness.

  • Step 3

    Drain the noodles, then divide between serving bowls with the carrot, cucumber, herbs and crispy dumplings on top. Scatter over the chopped peanuts and spoon over the dressing.

Check out our favourite Vietnamese-inspired recipes

Vietnamese Fish Recipe by Donal Skehan

Nutritional Information

  • Kcals 463
  • Fat 10.3g
  • Saturates 1.5g
  • Carbs 72.5g
  • Sugars 16.3g
  • Fibre 7.1g
  • Protein 16.4g
  • Salt 8.5g
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