Vietnamese Rice Paper Bowl (Printable Page)

Crisp vegetables, protein, and silky rice paper shards in creamy peanut sauce

# 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 fresh 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

# Step-by-Step Guide:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then transfer to 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 until cooked through. Slice or cube as appropriate.
03 - Wash, peel, and slice all vegetables according to specifications. Keep separate until assembly.
04 - In a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, and sriracha if using. Gradually add warm water until the sauce reaches a smooth, pourable consistency.
05 - Divide the cooked rice or noodles, if using, among four serving bowls. Layer with rice paper pieces, prepared vegetables, salad greens, fresh herbs, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped roasted peanuts and fried shallots if desired. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes, no rolling skills required or complicated timing.
  • You get that fresh, herbaceous Vietnamese feeling but with zero stress and maximum flexibility for whatever protein sounds good that day.
  • The peanut sauce is silky enough to coat everything but thin enough to drink straight from the spoon if nobody's watching.
02 -
  • Don't leave rice paper in water longer than 10 seconds or it becomes soft and slimy instead of crispy, which ruins the whole textural game.
  • Make your sauce before you assemble the bowls because it thickens slightly as it cools, and you'll want it at the exact consistency that works for your particular vegetables and rice.
03 -
  • Toast your chopped peanuts in a dry skillet for two minutes before adding them, because it brings out the depth of flavor and makes them crunchier than they have any right to be.
  • Fried shallots can be found in the Asian aisle or made at home by slicing shallots thin and frying them in oil until golden, which fills your kitchen with a smell that'll make everyone ask what's cooking.
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