Ingredients
Ingredients
For the bowl:
- ¼ cup carrots, shredded
- ¼ cup cucumber, julienned
- ¼ cup daikon, julienned
- Heaping handful of crispy green lettuce
- Handful of cilantro
- 2 oz dried vermicelli noodles
- 4 Laoban Mala Beef dumplings
- Lime wedges, for serving
For the nuoc cham sauce (adapted from NYT cooking):
- ½ garlic clove, grated
- Juice of 1/2 lime
- 1 tablespoon granulated sugar
- 1 ½ tablespoon fish sauce
- 1 serrano or bird’s-eye chili, minced
Instructions
1. Cook vermicelli noodles according to package directions and set aside.
2. Pan fry Laoban Mala Beef dumplings according to package directions.
3. While the dumplings fry, make the sauce. In a small bowl, combine sugar with 2 tablespoons of water and stir to dissolve. Add remaining sauce ingredients and stir to combine.
4. Once noodles, dumplings, and sauce are ready, assemble your bowl. Place noodles in a bowl and top with carrots, cucumber, daikon, lettuce, cilantro, lettuce wedges and dumplings. Spoon over sauce and enjoy!
2. Pan fry Laoban Mala Beef dumplings according to package directions.
3. While the dumplings fry, make the sauce. In a small bowl, combine sugar with 2 tablespoons of water and stir to dissolve. Add remaining sauce ingredients and stir to combine.
4. Once noodles, dumplings, and sauce are ready, assemble your bowl. Place noodles in a bowl and top with carrots, cucumber, daikon, lettuce, cilantro, lettuce wedges and dumplings. Spoon over sauce and enjoy!
