Ingredients and Weight:
- Vermicelli noodles: 1 pound (454 g)
- Grilled chicken: 1 pound (454 g), sliced
- Shrimp: 1 pound (454 g), peeled and deveined
- Bean sprouts: 8 ounces (227 g)
- Cucumbers: 1 cup (120 g), thinly sliced
- Carrots: 1 cup (120 g), thinly sliced
- Pickled daikon radish: 1 cup (120 g), thinly sliced
- Green onions: 1/2 cup (12 g), chopped
- Cilantro: 1/2 cup (12 g), chopped
For the Sauce:
* Fish sauce: 1/2 cup (120 ml)
* Lime juice: 1/4 cup (60 ml)
* Brown sugar: 2 tablespoons (24 g)
* Water: 2 tablespoons (30 ml)
* Red chili pepper flakes (optional): to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the vermicelli noodles according to package directions.
- Prepare the sauce by whisking together the fish sauce, lime juice, brown sugar, and water.
- Grill the chicken and shrimp until cooked through.
- Fill bowls with vermicelli noodles.
- Top with grilled chicken, shrimp, bean sprouts, cucumbers, carrots, pickled daikon radish, and green onions.
- Drizzle with the sauce and garnish with cilantro.
Nutritional Information:
- Calories per serving: 450
- Fat: 15 g
- Protein: 25 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Sodium: 800 mg
Dish Characteristics:
- Savory and tangy flavors
- Bright and colorful appearance
- Fresh and crunchy textures
- Customizable to individual preferences
User Comments:
- "This dish was absolutely delicious! The flavors were so authentic and balanced."
- "I love how easy it is to make and how versatile it is. I add different toppings depending on what I have on hand."
- "This is a great way to get my daily dose of vegetables. It's so flavorful and filling."
Special Precautions and Tips:
- If you don't have fish sauce, you can substitute soy sauce.
- Use a variety of vegetables to add color and nutrition to the dish.
- Serve the dish with a side of lime wedges for extra acidity.
- Leftovers can be stored in the refrigerator for up to 3 days.
