Vietnamese Dumpling Noodle Bowl Recipe
Inspired by Vietnamese bun cha gio, this quick, low-calorie noodle dish is packed with texture from crispy pan-fried gyozas and plenty of colour from fresh herb
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Cooking tools:
- Kettle
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring spoon
- Tongs
- Spoon
- Serving bowl
Ingredients
- 100g (2 nests) vermicelli rice noodles
- 1 carrot
- ½ cucumber
- oil for frying
- 8 Itsu vegetable fusion gyoza (or another flavour from the range)
- 50g mint and coriander leaves
- 20g salted peanuts chopped
- 1 clove garlic crushed
- 1 bird's eye chilli thinly sliced
- 1 lime pulp and juice
- 1 tbsp caster sugar
- 4 tbsp fish sauce
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