Ingredients

The following ingredients have 4 Servings
  • 2.5 ounces rice noodles (adjust to your liking)
  • 1/3 cup bean sprouts
  • 1/4 cup chopped lettuce
  • 1/4 cup chopped cucumber
  • 2 tbsp carrot and radish pickles (see notes)
  • 2 vegan egg rolls (cut into 1-inch thick slices)
  • 1 tbsp roasted peanuts
  • 1 tbsp croutons
  • 1 tbsp fried onions (or shallots)
  • chopped cilantro (to taste)
  • 1 tbsp vegan fish sauce
  • 1 tbsp sugar
  • 3 tbsp water
  • 1 clove of garlic (finely minced)
  • 1 tsp lime juice
  • 1/2 Thai chili (finely chopped)

Instruction

  • Please note: This makes one bowl. Use the servings slider to adjust the quantities if you want to make more.
  • Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions, or until tender.
  • In the meantime, prepare the sauce: in a small bowl, combine the vegan nước mắm, sugar, water, minced garlic, lime juice, and chili. Taste and adjust spiciness and sweetness to your liking.
  • Drain the noodles and rinse under cold water. Transfer to a large serving bowl.
  • Top with bean sprouts, chopped lettuce, chopped cucumber, and pickles. Arrange the sliced egg roll on top of the noodles.
  • Top with the roasted peanuts, croutons, fried onions, and chopped cilantro. Pour in the nước chấm sauce and stir to combine everything. Serve immediately!