Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Vietnamese Vermicelli Bowl
Cool rice noodles topped with grilled meat, fresh herbs, pickles and a tangy dressing — light and vibrant.
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20 minPrep🔥
10 minCook🍽️
2Serves📊
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Ingredients
- 200g rice vermicelli, cooked and cooled
- 300g pork or chicken, sliced and grilled
- 1 carrot, julienned and pickled
- 1 cucumber, julienned
- Fresh mint and coriander
- Crushed peanuts
- For dressing: 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 garlic clove, 1 chilli, 4 tbsp water
Instructions
- Mix the dressing until the sugar dissolves.
- Divide the cooled noodles between bowls.
- Top with the grilled meat, vegetables and herbs.
- Scatter with peanuts and pour over the dressing.
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Tara’s tips
- The dressing should taste balanced sweet, sour and salty.
- Keep the noodles at room temperature, not cold.
Serving suggestions
- Toss everything together before eating.
Storage & reheating
Components keep 2 days; assemble fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Use grilled tofu and a soy-lime dressing.
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