Vietnamese Rice Bowl

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Vietnamese rice bowl

The picture above is the prettified version before everything is lumped together in a bowl and mixed together. The result – a flavor explosion! This one takes a little prep work but is absolutely worth the effort. On the plate above you’ll find:

  • Pickled radish and carrots. Thinly sliced and left in a mix of rice wine vinegar, apple cider vinegar, salt, sugar and chilli flakes overnight.
  • Fresh cut mint, green onions and cucumber
  • Ground roasted peanuts
  • Sliced jicama spiked with a little lime juice – daikon is more traditional but we’re big fans of jicama’s fruity notes
  • Jasmine rice

The sauce is what binds the whole plate together and I use:

  • 4 cloves crushed garlic
  • 4 tablespoons sambal chili sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 4 tablespoons fish sauce
  • 6 tablespoons lime juice (about three fresh limes)
  • 4 tablespoons vegetable/canola oil

Mix the above ingredients well and there’s plenty for 3-4 servings. For a 100% vegan dish you can omit the fish sauce, but I really do love the funky punch and extra dimension it adds. You can also cut down on the oil too if you’re worried about the calories there.

Lastly, I love to make Vietnamese style meatballs. In the above recipe I used the Lightlife Plant Based Ground meat, which I find makes really solid meatballs. Into the deforested Lightlife I add:

  • soy sauce
  • fish sauce
  • garlic powder
  • onion powder
  • freshly cut mint

Again, you can omit the fish sauce and the recipe is 100% vegan friendly.

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