Low Carb Vietnamese Banh Cuon Bowls

Vietnamese Banh Cuon typically served on top of a flat rice noodle, is served over tofu noodles in this recipe. However, the same textures and flavors all apply here using tofu noodles. The result is delicious! Cold noodles topped with garlic sauteed ground pork and flavorful dried shiitake mushrooms, fresh mint, cilantro, fried shallots, and sweet and sour nuoc mam to coat it all.

Can I use another type of ground meat?

Yes! Ground pork is traditionally used and has a higher fat content, but ground turkey is another option. Opt for ground turkey with more fat to lean.

How do I get rid of the authentic tofu noodle smell?

Drain noodles and then place them in a microwave-safe bowl and microwave them for 1-2 minutes. Microwaving removes the authentic smell that is common to tofu noodles.

Do I need to use fish sauce?

If fish sauce isn’t your thing, you can opt for tamari instead, even though the most authentic experience is with nuoc mam, the sweet and sour sauce made from fish sauce. Also, you can adjust the number of Thai chilies to your liking.

Net Carbs

11.3 g
Fiber

5.4 g
Total Carbs

21.2 g
Protein

33.2 g
Fats

32.1 g

479 cals

Quantity

Serving Size

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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

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!