Vietnamese Prawn Noodle Bowl

Directions

1. In a pot, bring the chicken or vegetable broth to a simmer. Add the minced garlic, sliced ginger, star anise, cinnamon stick, cloves, and peppercorns. Allow it to simmer gently for about 15-20 minutes to infuse the flavors.

2. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

3. In a separate pan, heat a bit of oil over medium-high heat. Add the sliced shiitake mushrooms and sauté until they become tender and slightly browned. Remove from the pan and set aside.

4. In the same pan, add the prawns and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove from the pan and set aside.

5. Strain the broth to remove the aromatics and return it to the pot. Add fish sauce and sugar to taste, adjusting for your preferred level of saltiness and sweetness.

6. To assemble the bowls, divide the cooked rice noodles between two serving bowls.

7. Arrange the prawns, shiitake mushrooms, and sliced spring onions on top of the noodles.

8. Ladle the hot broth over the noodles and ingredients.

9. Garnish with thinly sliced Bird's Eye chilies, fresh mint leaves, fresh basil leaves, and slices of spicy peppers

10. Serve your Vietnamese Prawn Noodle Bowl with a lime wedge on the side.

11. Squeeze the lime over the bowl just before eating to enhance the flavors.

    
    

Note

Vietnamese Prawn Noodle Bowl

The aromatic broth, fresh herbs, and spices in this Vietnamese Prawn Noodle Bowl create a harmonious and flavorful dish. Adjust the spice level to your preference by adding more or fewer chilies.

Nutrition

Serving Size: 1 bowl

Calories per serving: 350

Protein: 25g

Carbohydrates: 60g

Dietary Fiber: 4g

Sugars: 5g

Fat: 3g

Saturated Fat: 1g

Cholesterol: 120mg

Sodium: 1200mg

Amount/Serving (% Daily Value)

Daily Value Percentage: Values are based on a 2,000-calorie diet

Protein: 50%

Carbohydrates: 20%

Dietary Fiber: 16%

Fat: 5%

Saturated Fat: 5%

Cholesterol: 40%

Sodium: 52%