Very Vietnamese Summer Roll Bowls with "Nuoc Cham" Salty-Sweet Vinaigrette + "Trà Dào" Peach Iced Tea

Very Vietnamese Summer Roll Bowls with "Nuoc Cham" Salty-Sweet Vinaigrette
Noodle bowls have been around for centuries in Asia but have enjoyed more recent popularity in the United States. This recipe is a combination of a summer roll and noodle bowl, with a vinaigrette based on "Nuoc Cham," a salty, sweet, and sour Vietnamese sauce.
Summer rolls are wrapped with rice paper, so we are adding rice noodles to our bowls. We also include the veggies and herbs often seen in summer rolls. Enjoy this light, delicious mash-up of dishes with "Trà Dào" Peach Iced Tea! "Rất ngon" (Zet nohn) or "Very tasty" in Vietnamese!
Happy & Healthy Cooking,
Shopping List
- FRESH
- 1 garlic clove
- 2 limes
- 2 large carrots
- 2 large cucumbers
- 1 head romaine lettuce
- 2 green onions
- 1/2 bunch cilantro
- 1/2 bunch mint
- 2 ripe peaches
- PANTRY
- 3 T soy sauce **(see allergy subs below)**
- 3 T rice wine vinegar
- 2 T vegetable oil **
- 5 T honey, sugar, agave or maple syrup + more to taste
- 1 14-oz pkg rice noodles
- 2 decaf black tea bags
- HAVE ON HAND
- 5 C warm water
- 2 C + 1 T water
- 2 C ice
- OPTIONAL (for Chopstick Challenge)
- 2 sets wooden chopsticks
- 1 cotton ball for each student (or piece of leftover cucumber, carrot, or lettuce)
Fun-Da-Mentals Kitchen Skills
- chop :
to cut something into small, rough pieces using a blade.
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- mince :
to chop into teeny tiny pieces.
- purée :
to blend, grind, or mash food until it is thick, smooth, and closer to a liquid.
- shred :
to reduce food into small shreds or strips (similar to grate).
- soak :
to immerse a hard food for a certain amount of time in a liquid to soften it.
- steep :
to soak a food, like tea, in water or other liquid so as to bring out its flavor.
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Large bowls (2)
- Cutting board
- Kid-safe knife
- Citrus squeezer (optional)
- Measuring spoons
- Whisk
- Colander or strainer
- Grater or food processor
- Wooden spoon
- Blender (or pitcher + immersion blender)
- Liquid measuring cup
Ingredients
Very Vietnamese Summer Roll Bowls with "Nuoc Cham" Salty-Sweet Vinaigrette
- Vinaigrette:
- 1 garlic clove
- 2 limes
- 3 T soy sauce **(for GLUTEN/SOY ALLERGY sub 3 T coconut aminos)**
- 3 T rice wine vinegar
- 2 T vegetable oil **
- 2 T honey, sugar, agave or maple syrup
- 1 T water
- Noodle bowls:
- 1 14-oz pkg rice noodles
- 5 C warm water
- 2 large carrots
- 2 large cucumbers
- 1 head romaine lettuce
- 2 green onions
- 1/2 bunch cilantro
- 1/2 bunch mint
"Trà Dào" Peach Iced Tea
- 2 decaf black tea bags
- 2 C water
- 2 ripe peaches
- 3 T sugar, honey, agave or maple syrup + more to taste
- 2 C ice
Food Allergen Substitutions
Very Vietnamese Summer Roll Bowls with "Nuoc Cham" Salty-Sweet Vinaigrette
- Gluten/Wheat/Soy: For 3 T soy sauce, substitute 3 T coconut aminos.
- Soy: Substitute canola oil or other nut-free oil for vegetable oil.
Instructions
Very Vietnamese Summer Roll Bowls with "Nuoc Cham" Salty-Sweet Vinaigrette
mince + slice + squeeze
We'll make the "Nuoc Cham"(Ne-wok chahm) vinaigrette first! Mince 1 garlic clove into tiny pieces. Slice 2 limes in half and squeeze the juice into a large bowl.
add + whisk
Add the minced garlic, 3 tablespoons soy sauce, 3 tablespoons rice wine vinegar, 2 tablespoons vegetable oil, 2 tablespoons honey, and 1 tablespoon water to the bowl. Whisk until well combined.
soak + drain
Put 1 package of rice noodles in 5 cups of warm water into a separate large bowl. Allow them to soak for 10 to 15 minutes. Then, drain the noodles and set aside.
shred + chop + tear
Using a grater or food processor, shred 2 large carrots and 2 large cucumbers. Chop 1 head of romaine lettuce into strips. Chop 2 green onions. Tear 1/2 bunch of cilantro and 1/2 bunch of mint (no stems!).
combine + marinate + toss
Combine the shredded carrots and cucumbers, add them to the bowl with the "Nuoc Cham" Salty-Sweet Vinaigrette, and let them marinate for about 10 minutes. Then, add the drained noodles, chopped lettuce, green onions, torn cilantro leaves, and torn mint leaves to the bowl. Toss it all together, then eat! "Xin mời" (Sin moy) or "Enjoy your meal" in Vietnamese!
"Trà Dào" Peach Iced Tea
combine + steep
Combine 2 cups of water and 2 decaf black tea bags in a liquid measuring cup. Let steep for up to 30 minutes, then take out the tea bags and discard.
chop + sprinkle
Chop 2 fresh peaches into small pieces and sprinkle with 3 tablespoons sugar or honey.
add + purée
Add the chopped peaches and steeped tea to the blender (or pitcher for use with an immersion blender). Add 2 cups of ice and purée until smooth and thick! Taste and add more sugar if needed. "Một, Hai, Ba, Dzô!" (Moh, Hye, Baah, Yo) or "Cheers" in Vietnamese (literally, "1,2,3, Cheers)!

Hi! I’m Cucumber!
"I'm as cool as a cucumber. Actually, I am a cucumber! I have a thick, dark green peel; I am longer than I am wide; and I am a fruit that's often used as a veggie! There are three types of cucumbers: slicing, pickling, and burpless. The slicing and burpless varieties, with or without their peels, are tasty and refreshing sliced, chopped, or minced in salads, sandwiches, salsa, sauces, appetizers, and smoothies or other drinks. The pickling cucumber eventually becomes a pickle (after its pickling spa treatment)!"
History & Etymology
- Cucumbers are one of the oldest known cultivated vegetables. They have been grown for at least 3,000 years and are believed to have originated in India.
- The early Greeks or Romans may have introduced cucumbers to Europe. Records indicate that the French cultivated them in the 9th century and the English in the 14th century. Then Spanish explorers brought cucumbers to the Americas in the 16th century.
- Pickled cucumbers, or pickles, may have been produced first by workers building the Great Wall of China or by people in Mesopotamia's Tigris Valley.
- A 1630 book called "New England's Plantation" by Francis Higginson, describing plants grown in a garden on Conant's Island in Boston Harbor, mentions "cowcumbers." The cucumber may have been dubbed cowcumber due to thinking at that time that uncooked vegetables were fit only for cows.
- The word "cucumber" comes from late Middle English, from the Old French "cocombre," from the Latin "cucumis."
Anatomy
- The cucumber is a creeping vine plant that is part of the Cucurbitaceae or gourd family. Other members are melon, squash, pumpkin, and watermelon. Cucumbers grow on a vine, often in sandy soil. Sandy soil warms faster in the spring, giving cucumbers a more favorable growing environment.
- Cucumber length varies. Slicers are 6 to 8 inches, burpless 8 to 10 inches, and picklers are 3 to 5 inches long.
- Cucumbers have a mild melon flavor. Slicing cucumbers will have seeds in their flesh, preferably small, soft seeds. Burpless cucumbers are slightly sweeter with a more tender skin and are easier to digest. They may also have no or very few seeds.
- "Cool as a cucumber" isn't just a catchy phrase. A cucumber's inner temperature can be 10 to 20 degrees cooler than the outside air. This is because it consists mainly of water, which also applies to watermelons, and it takes more energy to heat the water inside the cucumber than the air around it. No wonder these are such summertime favorites! However, we don't say "as cool as a watermelon," so how did this expression become part of our vocabulary? It may have come from a poem in John Gay's Poems, New Song on New Similes from 1732.
How to Pick, Buy, & Eat
- Cucumbers are ready to be harvested 50 to 70 days after planting. They are ripe when they are firm and bright or dark green. Slicing cucumbers will be six to eight inches long. Avoid leaving them on the vine too long, or their taste may become bitter and their rind tougher.
- At the store, look for firm cucumbers without blemishes, wrinkles, or soft spots. Organic cucumbers are the best choice to avoid pesticide residue, if available. In addition, washing them reduces the amount of residue and pathogens.
- If you don't eat your fresh, uncut cucumbers immediately, store them in your refrigerator crisper drawer in a plastic bag for up to three days if unwaxed and up to a week if waxed.
- You can eat slicing and burpless cucumbers by themselves, slice or chop them into salads, or blend them into sauces and smoothies.
- Pickling cucumbers are pickled whole or sliced in brine, sugar, vinegar, and spices. There are several kinds of pickles, such as sweet, bread-and-butter, gherkin, and kosher dill.
Nutrition
- Cucumbers are 96 percent water, have very little fat, and are low in calories.
- Cucumbers contain small amounts of the vitamins you need every day and 16 percent of the daily value of vitamin K, which helps with blood clotting.
What are Rice Paper Wrappers and Spring Rolls?

- Rice paper wrappers originated in Vietnam, where they are called "bánh tráng" (pronounced "baan trahn"). They are thin, almost translucent, and made with rice flour, tapioca flour or starch, water, and salt. They are traditionally dried using sunlight.
- The wrappers have almost no taste or smell, so they become the silent support to the tasty ingredients inside. These typically include pork, shrimp, and vegetables.
- In southern Vietnam, they use the wrappers for "gỏi cuốn" (pronounced "goy koon"), also called spring rolls, salad rolls, or summer rolls. These rolls are served fresh, not fried.
- When shopping for rice paper wrappers, the name on the package may be spring roll wrappers; however, if the ingredients include wheat, they aren't proper rice paper wrappers.
- Spring rolls are a filled, rolled appetizer or small dish found in East and Southeast Asia countries. Depending on the region, the rolls may be fresh or fried, use different wrappers, contain assorted meat and vegetable fillings, and go by various names.
- For example, in Indonesia and the Philippines, spring rolls are called "lumpia," and in Vietnam, fried rolls are called "chả giò" (pronounced "tshah zheeyoh") and, as we learned above, fresh rolls are called "gỏi cuốn." Spring rolls served with a sweet, hot chili oil is customary to the Sichuan Province of China.
Let's Learn About Vietnam!

- The Socialist Republic of Vietnam is in Southeast Asia. Its government is a Unitary Marxist–Leninist one-party socialist republic. China is on Vietnam's northern border, Cambodia and Laos border it to the west, the Gulf of Thailand is southwest, and the South China Sea borders it on the south and east. The country is long, narrow, and shaped like an "S." At its most narrow point, it is only 30 miles wide.
- Vietnam's total area is 331,699, and the population in 2019 was over 96 million. Hanoi is the capital city, and Ho Chi Minh City is the largest.
- The national language is Vietnamese, and French is spoken as a second language by many older, educated residents of former South Vietnam due to French colonial rule. Minority groups may speak different languages in various parts of the country. English is also frequently taught in schools.
- The Vietnamese language has six different tones. The meaning of a word will change with a change in tone. This makes their language somewhat challenging to learn.
- Vietnam has been under the rule of other countries throughout its history, first under China from 111 BCE until 939 CE, when an independent dynasty appeared. The French colonized Vietnam in 1887. Then, in 1945, Ho Chi Minh declared independence from France. However, France claimed power again during the First Indochina War, but Vietnam was victorious in 1954. The Vietnam War began soon after, and the country was divided into communist North Vietnam and anti-communist South Vietnam. After the war, which the North won in 1975, the country was reunified as a socialist state.
- Vietnam exports the most black pepper and cashews in the world and is the second-largest exporter of rice and coffee.
- There are several floating fishing villages in Halong Bay on the northeastern coast of Vietnam. Boats and houseboats are tied together, where people live, work, shop, and go to school, so inhabitants rarely have to put their feet on land.
- Due to the narrow streets and expensive cars and taxes, Vietnam has about 50 million motorbikes on the roads every day. Some people have two motorbikes, one for work and one for pleasure.
- Popular sports are football (soccer), table tennis (ping-pong), volleyball, badminton, and martial arts.
- Vietnamese cuisine consists of five basic tastes (elements): bitter (fire), salty (water), sour (wood), spicy (metal), and sweet (earth). It is known for its fresh, healthy ingredients, and rice is a staple, as it is in many Asian countries. Spring rolls, "pho" ("fuh"), a dish with noodles, broth, herbs, and meat, and "banh mi," a sandwich on a baguette filled with meat, cucumber, cilantro, and pickled veggies, are three well-known Vietnamese dishes found in the United States.
What's It Like to Be a Kid in Vietnam?
- Family is very important in Vietnam, and children may live with their parents and grandparents, and maybe even aunts and uncles.
- Since children make up almost a quarter of the population, schools are overcrowded, and the school day may be either a morning or afternoon shift six days a week. School uniforms are required. Primary school is required from ages six to eleven, and after exams, it is determined whether a student will go on to a secondary school or a vocational school.
- Kids who live in rural parts of the country may need to help with crops or livestock, and you might see them leading or riding domesticated animals, like water buffalo.
- Sports they participate in include soccer, badminton, tennis, karate, swimming, and cycling. In addition, kids may play group games like Cat and Mouse or Dragon and Snake or board games like "O an quan."
- Kids may eat similar things for breakfast and lunch, such as pho, spring rolls, or banh mi, although they may eat oatmeal or pastries for breakfast in the cities.