Rice noodle bowl

Rice noodle bowl

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 330 kcal
, Fat: 12 g
, Carbohydrate: 30 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rice noodles

125g rice noodles
water, boiling


1tbsp sesame oil
400g minced meat (pork)
2 garlic cloves, finely chopped
2 lemongrass sticks, core finely chopped
4cm ginger, finely grated
1 red chilli, deseeded, finely chopped
½bunch Thai basil, finely chopped
1bunch coriander, finely chopped
1 ½dl meat bouillon
2tbsp fish sauce
2 ½tbsp rice vinegar


1 cucumber, peeled, halved, deseeded, sliced
½bunch Thai basil, leaves torn off
1 lime, rinsed with hot water, dabbed dry, cut into wedges
½bunch coriander, leaves torn off
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How it's done

Rice noodles

Boil the rice noodles in water for approx. 10 mins. until al dente, drain.


Heat the oil in a wide frying pan or wok. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Sauté the garlic, lemongrass, ginger and chilli in the same pan for approx. 2 mins. Return the meat to the pan, mix in the herbs. Pour in the stock, fish sauce and rice vinegar, bring to the boil.


Divide the rice noodles, mince, cucumber and herbs into bowls. Serve with the lime.

Good to know
Tip: Garnish with the torn mint leaves.

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