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5 Frigdes Farm

Noodle Bowl with Vietnamese Dipping Sauce (Nuoc Cham)

A great way to use all that extra mint.

Plan Do Eat


  • ¼ - ½ pound ground turkey, pork, or tofu
  • Cajun spices
  • soy sauce
  • ¼ pound cooked shrimp, split (optional)
  • 6 oz Asian rice noodles
  • ¼ lettuce, shredded
  • 1 cup julienned carrots
  • 1 cup chopped radishes
  • 1 cup fresh bean sprouts
  • ¼ cup minced cilantro, or to taste (optional)
  • ¼ cup minced mint, or to taste
  • ¼ cup crushed peanuts, or to taste
  • Nuoc Cham (see below)


  1. Season turkey/pork/tofu with Cajun spices and stir-fry with a splash of soy sauce, cool.
  2. Boil noodles until tender (about 4 minutes). Rinse, drain, cool.
  3. Place noodles into 2 large bowls, topping with veggies, meat, shrimp, and crushed peanuts.
  4. Serve with Nuoc Cham or a prepared soy/sesame salad dressing.

Can be made ahead and stored in the fridge, dressing when served. Serves 2.

Nuoc Cham - Ingredients

  • 1 clove garlic
  • 1 serrano or jalapeno, seeded and minced
  • ½ tsp ground chili paste, or to taste
  • ½ cup hot water
  • 3 tbsp sugar, or to taste
  • ¼ cup fish sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp shredded carrots


  1. Mince garlic and chili with a knife or pound to a paste in a mortar and pestle.
  2. In a small bowl, combine this mixture with chili paste, hot water, and sugar. Stir well.
  3. Add fish sauce and lime juice. Float the carrots on top.
  4. Let sit at least 15 minutes before using.

Keeps in the fridge for 1 month.

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Wheat Ridge, CO  80033
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