Vietnamese Rice Paper Bowl (Printable Version)

Crisp vegetables, protein, and rice paper shards drizzled with creamy peanut sauce for a fresh Vietnamese-inspired meal.

# What You'll Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 1/2 cup fresh mint leaves
10 - 1/2 cup fresh cilantro leaves

→ Peanut Sauce

11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon lime juice
16 - 1 to 2 teaspoons sriracha, optional
17 - 2 to 4 tablespoons warm water

→ Toppings

18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving

# Directions:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein. Slice or cube as appropriate.
03 - Wash, peel, and slice all vegetables as indicated.
04 - In a bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable.
05 - Divide the rice or noodles, if using, among four bowls. Top with rice paper pieces, vegetables, salad greens, herbs, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like you've put in real effort, but honestly comes together in under 30 minutes flat.
  • Every component is customizable, so you can build exactly what your body is craving that day.
  • The rice paper gets this delicate, almost chewy texture when scattered raw over the warm rice that you just can't replicate in a roll.
02 -
  • Don't soak the rice paper longer than ten seconds or it becomes fragile and difficult to handle; the water will continue to soften it as you work.
  • Make the peanut sauce first before assembling anything else, because a good sauce that's been given time to sit tastes infinitely better than one rushed together at the last second.
03 -
  • Toast your peanuts yourself if you have time, because the difference between store-bought and fresh-toasted is genuinely noticeable and worth the five minutes of your life.
  • Keep your water for soaking the rice paper warm but not hot, because hot water will cook the paper and make it stick together in frustrating clumps.
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