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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  • 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


  • 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

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