Vietnamese Noodle Bowl

Quick Pickled Veggies:

1½ cups water

1½ Tbl sugar

1 cup rice vinegar

2 tsp salt

1 cup thinly sliced radish

2 cup thinly sliced english cucumber

1½ cup matchstick carrots  

Nuoc Cham → “Fish Sauce”

Combine & refrigerate:

½ cup fish sauce

½ cup rice vinegar

1 cup water

1 Tbl + 1 tsp sesame oil

¼ cup sugar

½ tsp ground black pepper

+/- red chili flakes

Pickled Veggies:

1. In a medium-sized pot, combine water, sugar, rice vinegar & salt. Bring to boil.

2. Once boiling, remove from heat and let mixture cool for at least 10 minutes (or more). 

3. Place sliced radish, cucumber & carrots into a large airtight container; pour cooled brine over veggies. Close container tightly and let veggies marinate for at least a few hours before using (can keep in refrigerator several days). 

Assemble Bowls: 

1. Soak rice noodles in hot (boiled) water until tender (usually 8+ minutes). Top with Satay Style Chicken, Quick Pickled Veggies, fresh cilantro, fish sauce & peanut sauce