Vietnamese Steamed Rice Rolls
Every time I’m back home in Vietnam, I always opt to grab this super-accessible breakfast from a local food cart. It’s so quick and easy to recreate at home, not to mention delicious!!
for 4 servings
- ½ lb bean sprouts (225 g)
- 1 lb premade steamed rice sheet noodles (425 g)
- ¼ lb chả lụa (Vietnamese ham) (105 g)
- 1 english cucumber
- 2 tablespoons fried garlic
Nuoc Mam Sauce
- 1 cup hot water (240 g)
- ¾ cup granulated sugar (150 g)
- 3 tablespoons lime juice, (about 1 lime)
- 1 cup coconut soda (240 mL), preferably Coco Rico brand
- ¾ cup fish sauce (180 g), preferably Viet Huong's Three Crabs brand
- 6 garlic cloves, thinly sliced or crushed
- 2 Thai chiles, thinly sliced
- Calories 667
- Fat 8g
- Carbs 130g
- Fiber 3g
- Sugar 32g
- Protein 15g
Estimated values based on one serving size.
- Steam the bean sprouts for 5 minutes, until soft and pliable.
- Transfer the rice rolls to a bowl and microwave for 30-60 seconds, until soft.
- Slice the chả lụa into thin slabs.
- Use a julienne peeler or sharp knife to thinly slice the cucumber.
- Make the nuoc mam sauce: In a small bowl, stir together the water, sugar, lime juice, coconut soda, fish sauce, garlic, and chiles. (Any leftover sauce will keep in an airtight container in the refrigerator for up to 2 weeks.)
- Add the rice noodles to a serving plate and top with the steamed bean sprouts, julienned cucumber, chả lụa, fried garlic, and some of the nuoc mam sauce.
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