Vietnamese Zucchini Noodle Bowl {Bún Chà}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Vietnamese
Serves: 2
Ingredients
Bun Bowl
  • 2 medium zucchinis
  • 1 large carrot
  • Several leaves of romaine lettuce
  • ½ cucumber
  • 2 sprigs of mint
  • 1 handful cilantro
  • 10 leaves of basil
  • Handful of roasted peanuts
  • 1 jalapeño
  • Protein of choice: shrimp, tofu, seared beef, chicken
Nuoc Cham Sauce
  • ½ lime
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon fish sauce (substitute soy sauce if vegan)
  • ½ garlic clove
Instructions
  1. Using a spiralizer or julienne peeler, cut zucchini into thin zucchini noodles. Set them out on paper towels sprinkled with a bit salt while you prepare the other items.
  2. To prepare the other vegetable toppings, spiralize the large carrot or cut it into very thin matchsticks. Finely shred romaine lettuce and thinly slice the cucumber after removing the seeds inside.
  3. Carefully slice up the herbs and chop the peanuts for topping. Slice jalapeño.
  4. If topping with a protein, cook up your shrimp, tofu, beef, or chicken. I used about 6 shrimp per bowl, but it is also nice to add some fresh sliced tofu.
  5. Make the Nuoc Cham sauce by squeezing the ½ lime and combining it with the sugar, water, fish sauce, and minced garlic. Whisk the sauce together in a large bowl and add the zucchini noodles, tossing to combine right before serving.
  6. To serve, prepare the two bowls or set out all the toppings. Divide the zucchini noodles between two bowls, letting extra sauce drip off, and top with carrot, lettuce, cucumber, herbs, jalapeño , peanuts, and the shrimp or other protein. Serve immediately.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/11/03/vietnamese-bun-cha/