The other day after I attended my friend Luc’s amazing walking meditation session, we went out for Vietnamese food at a downtown eatery. The food was delicious and the company was great and I laughed like I hadn’t laughed in a long time…you moms out there, you know where I am coming from, right?
I mean I couldn’t even remember the last time I had gone out! But, like most moms when you are away from your kids, all you do is think about them, I felt bad about the fact that they hadn’t tried Vietnamese cuisine yet.
However, going out to a restaurant with four kids in tow is not always the fun experience you make it out to be in your head, and having had enough real world experience with this, I decided it was a much better idea to introduce them to Vietnamese at home instead.
So off I went into the wonderful world of google to research how to make Vietnamese noodle bowls and lo and behold, I guess I got lucky on my first try, because everyone thought it turned out pretty damn great!
Asian Beef Noodle BowlPrint This
- 3 cloves garlic, minced
- 1 tbsp coconut sugar
- 2 tbsp fish sauce
- 1 tbsp Bragg’s soy sauce
- 2 green onions, green parts only, chopped
- .365 kg beef stir fry strips (we used beef hip)
- 1/2 package rice noodles (I used the blue package)
- 1 ½ tbsp coconut sugar
- 1 tbsp rice vinegar
- 1 ½ tbsp fish sauce
- 1 tbsp lime juice
- 1 small clove garlic, minced
- ½ tsp minced ginger
- 3-4 shallots, peeled and chopped
- 2 tbsp olive oil
- ½ cucumber, julienned
- 3 carrots, peeled and shaved
- 1/4 cup peanut pieces
- 1/4 fresh cilantro
- In a small bowl, mix together first five ingredients to make the marinade.
- Place the beef in a glass tupperware container, add marinade, stir to coat evenly, and place in fridge for 30-60 minutes.
- Bring a large pot of water to a boil. Remove from heat, add rice noodles, stir and let sit for 5-7 minutes. Drain and rinse with cold water.
- Mix together coconut sugar, rice vinegar, fish sauce, lime, garlic and ginger and set aside.
- Melt 1 tbsp of coconut oil in a pan. Add the beef and the marinade. Cook on high heat for 2-3 mins or until marinade evaporates. Turn down the heat to medium-high and cook until only slightly pink inside, about 1-2 more minutes. Season with sea salt and freshly ground pepper.
- Melt coconut oil in a small pot, then add shallots and fry until golden brown and crispy. Remove from heat.
- To serve, first place noodles at the bottom of each bowl, then top with carrots, cucumber, green onions, beef, peanut pieces and cilantro. Drizzle with Asian dipping sauce (recipe below) if desired.
Asian Dipping Sauce
- juice of 1 1/2 limes
- 1 1/2 tbsp coconut sugar
- 1 clove garlic, minced
- 1 tbsp water
- Mix all ingredients together and chill in the fridge until ready to serve.