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Vietnamese dumpling noodle bowl

A Bowl of Dumplings, Fresh Veg and Noodles with Chopsticks on a Wooden Surface

Vietnamese dumpling noodle bowl

Name: Vietnamese dumpling noodle bowl
Total time: 30 min
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: 100g (2 nests) vermicelli rice noodles; 1 carrot; ½ cucumber; oil for frying; 8 Itsu vegetable fusion gyoza (or another flavour from the range); 50g mint and coriander leaves; 20g salted peanuts chopped; 1 clove garlic crushed; 1 bird's eye chilli thinly sliced; 1 lime pulp and juice; 1 tbsp caster sugar; 4 tbsp fish sauce

Nisha Parmar

Published: May 18, 2021 at 3:41 PM

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Serves 2

Easy

Total time: 30 mins

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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

Low calorie

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Alternatives

Complete the dish

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

Looking for more bowl food ideas? Try our salmon poke bowl, vegan buddha bowl, buddha bowls with sweet potato and chickpeas, aubergine teriyaki bowl and vegan burrito bowl, plus plenty more.

Learn about Vietnamese coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.

Ingredients

Nutrition

100g (2 nests) vermicelli rice noodles
1 carrot
½ cucumber
oil

for frying
8 Itsu vegetable fusion gyoza (or another flavour from the range)
50g mint and coriander leaves
20g salted peanuts

chopped

NUOC CHAM DRESSING

1 clove garlic

crushed
1 bird's eye chilli

thinly sliced
1 lime

pulp and juice
1 tbsp caster sugar
4 tbsp fish sauce

Nutrition: per serving

kcal463

low
fat10.3g
saturates1.5g
carbs72.5g
sugars16.3g
fibre7.1g
protein16.4g
salt8.5g

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

Authors

Nisha Parmar

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