Low Carb Vietnamese Banh Cuon Bowls
How to Make It
Step 1
Add water to a small saucepan as well as the dried mushrooms. Bring it to a boil over medium-high heat. As soon as it reaches a boil turn it off and allow the mushrooms to hydrate about 5 minutes.
Step 2
Strain mushrooms and squeeze the water from them using your hands. If the mushrooms are too hot, you can rinse them under cold water first. Mince them into small dice.
Step 3
Drain the tofu noodles well. Place them in a microwave-safe bowl and cover with plastic wrap.
Step 4
Microwave for 1-2 minutes until hot. More water will release from them at this point. Drain them again. Rinse them with cold water until they are cold. Allow them to drain well and set them aside.
Step 5
Heat a large nonstick saute pan over medium-high heat until hot. Add the avocado oil and tilt the pan to evenly coat it. Add the minced garlic and minced mushrooms. Saute for about a minute.
Step 6
Add the ground pork and stir constantly working to break up the clumps and incorporating the meat with the mushrooms. Cook the meat until halfway cooked through, add 1 tbsp fish sauce, and keep stirring until fully cooked.
Step 7
To assemble the bowls, divide the noodles between four bowls. Divide the ground pork between the bowls as well. Top with fresh mint, cilantro, and fried shallots. Divide fish sauce evenly over the bowls.
Step 8
To prepare the fish sauce, add remaining fish sauce, lime juice, Swerve, and warm water together in a small mixing bowl. Mix well to dissolve the sugar. Add 1 tbsp minced garlic and stir again to combine. Add chopped Thai chilies as desired. Serve immediately!
Ingredients
- Mushrooms Shiitake Dried – 1-½ ounce
- Noodle Shirataki Rice by Miracle – 4 package
- Avocado Oil – 2 tablespoon
- Garlic, Fresh – 1 tablespoon, chopped
- Ground Pork – 1 pound
- Coarse Kosher Salt by Morton – ¼ tsp
- Fish Sauce (nam Pla Or Nuoc Mam) – 1 tablespoon
- Black Pepper – ¼ teaspoon
- Garlic, Fresh – 1 tablespoon, chopped
- Fish Sauce (nam Pla Or Nuoc Mam) – 1 tablespoon
- Lime Juice Raw – 2 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 2 tablespoon
- Water – 4 tablespoon
- Hot Chili Peppers, Red, Raw – 1 each – approx 4″ – 6″ long
- Spearmint, Fresh – ⅓ cup
- Cilantro – ⅓ cup, chopped
- Viet Fried Shallots – 1 Ounce