When I lived in Toronto, Alyn & I (along with any friends we could drag with us) would love to eat at this Vietnamese restaurant most Sundays after church. Recently we've been craving the same, so I came up with this. Enjoy!

Fish Sauce: (2 servings)

  • ¼ cup white vinegar
  • ¼ cup fish sauce
  • 2 tablespoons coconut crystals
  • 2 tablespoons lime juice 
  • 1 clove garlic, minced 
  • ¼ teaspoon red pepper flakes 

Combine all ingredients in a small bowl, stir well and set aside for later use.


  • 1 tablespoon coconut aminos 
  • 1 tablespoon soy sauce (or an additional tablespoon of coconut aminos)
  • 2 tablespoon lime juice
  • 2 garlic cloves crushed
  • 1 tsp ground ginger 
  • 1 tablespoon seseme seed oil
  • salt and pepper

Combine all ingredients. Place meat in sealable container, add marinade, thoroughly mix and place in fridge for 30 minutes - 2 hours.

Noodle Bowl: (2 servings)

  • ½ tablespoon sesame oil 
  • 2 tablespoons chopped shallots 
  • 1 pound flank or skirt steak, 2 bbq chicken breasts or 8 large shrimp 
  • 3 or 4 spiralized zucchini
  • 1 cup finely chopped lettuce 
  • 1 cup bean sprouts 
  • ½ cup shredded carrots
  • 1 English cucumber, cut into 2-inch matchsticks 
  • ¼ cup matchstick carrots 
  • 3 tablespoons chopped cilantro 
  • 3 tablespoons finely chopped Thai basil 
  • 3 tablespoons chopped fresh mint 
  • ¼ cup crushed peanuts or cashews


Heat sesame oil in a sauté pan over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.

For meat: Preheat your bbq to medium heat. For steak of chicken remove from marinade and cook on grill to desired temperature (always cook chicken fully). For shrimp: skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.

Bring a large pot of water to a boil. Add spiralized zucchini noodles and cook until softened (about 3 minutes). Drain the noodles and rinse with cold water, set aside.

Assemble the “noodle” bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve meat of choice on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

You can of course add chili pepper, sriracha or hoisen to taste.